Vegetarian Sheppard's Pie

Recipe summary

This hearty sheppard's pie filled with fresh herbs and wild mushrooms will have vegetarians and meat eaters begging for seconds.

Preparation time: 45 minutes
Cooking time: 200 minutes
Yield: 8

Ingredients

• 1 spaghetti squash
• 1 head garlic
• 1/4 cup oilve oil (60 ml)
• 2 cups bread crumbs (500 ml)
• 1 cup milk (250 ml)
• 1/4 cup roasted pine nuts (60 ml)
• 2 eggs, beaten
• 1 tablespoon fresh basil, chopped (15 ml)
• 1 tablespoon fresh thyme, chopped (15 ml)
• 1 tablespoon flat parsley, chopped (15 ml)
• 6 Yukon Gold potatoes, boiled but not peeled
• 1/4 cup melted butter (60 ml)
• 1/2 cup smooth goat cheese (125 ml)
• 1 cup 35% cream (250 ml)
• 3 cups mushrooms, sliced
• 6 cups wild mushrooms
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 1 cup dried Du Puys lentils, cooked (250 ml)
• Fried shallots to garnish
• salt and pepper