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.
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.
