Name: Mushroom and Lentil Shepherd’s Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Vegan
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)

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.

Yield: 4 servings

Mushroom and Lentil Shepherd’s Pie

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

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 10 minutes

Total Time 1 hour 15 minutes

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.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 475Total Fat 17gSaturated Fat 3gTrans Fat 1gUnsaturated Fat 11gCholesterol 2mgSodium 1357mgCarbohydrates 68gFiber 14gSugar 10gProtein 16g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.