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Mushroom and Lentil Shepherd’s Pie
Kathie Clane

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.
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Prep Time 20 minutes
Cook Time 45 minutes
Additional Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Healthy mushroom recipes
Cuisine: Vegan
Calories: 475
Ingredients Method Notes

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)

Method
 

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