This Mushroom and Lentil Shepherd’s Pie is a hearty, plant-based twist on the classic comfort food. Packed with savory mushrooms, lentils, and vegetables, it’s topped with creamy mashed potatoes for a satisfying meal.

The earthy mushrooms and protein-rich lentils create a rich filling that’s full of flavor, while the mashed potatoes provide a comforting, creamy texture. Perfect for a cozy dinner, this dish is not only delicious but also nutritious. It’s vegan-friendly, packed with fiber, and can be made ahead for a stress-free weeknight meal.

Recipe Tips and Tricks:

To achieve a smoother mashed potato topping, make sure to mash the potatoes while they are still hot.
Use a mix of mushrooms for a richer flavor—button, cremini, or portobello work well.
For extra creaminess, stir in a tablespoon of vegan butter or olive oil into the mashed potatoes.
Add a splash of vegetable broth to the lentil mixture for more depth.
Let the pie cool slightly before serving for better texture.

Mushroom and Lentil Shepherd’s Pie

Kathie Clane

A hearty, plant-based Shepherd’s Pie made with mushrooms, lentils, and creamy mashed potatoes for a comforting, vegan-friendly meal.

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Prep Time 20

Cook Time 45

Additional Time 10

Total Time 1 15

Course Healthy mushroom recipes

Cuisine Vegan

Servings 4 servings

Calories 475 kcal

Ingredients

2 cups lentils cooked
2 cups mushrooms diced
1 medium onion diced
2 carrots diced
1 celery stalk diced
4 cloves garlic minced
2 tablespoons tomato paste
1 tablespoon soy sauce
2 cups vegetable broth
4 cups mashed potatoes
2 tablespoons olive oil
Salt and pepper to taste
Fresh thyme and rosemary chopped (optional)

Instructions

Heat olive oil in a large pan and sauté the onions, carrots, and celery until soft, about 5 minutes.
Add the garlic and mushrooms, and cook until mushrooms release their moisture and shrink, about 7 minutes.
Stir in tomato paste, soy sauce, lentils, and vegetable broth. Simmer for 10 minutes until thickened.
Preheat oven to 375°F (190°C).
Spread the lentil-mushroom mixture into a baking dish, then top with mashed potatoes, smoothing them out.
Bake for 20-25 minutes, or until the top is golden and slightly crispy.
Let cool for 10 minutes before serving.

Notes

Can be made ahead and stored in the fridge for up to 3 days.
Freeze leftovers for up to 3 months—just reheat before serving.

Keyword comforting meal, hearty dinner, lentil recipe, lentil shepherd’s pie, mashed potatoes, Mushroom, mushroom recipe, plant-based, vegan recipe, vegan shepherd’s pie