Looking for a hearty, meat-free comfort food that’ll warm you up from the inside out? This Mushroom and Lentil Shepherd’s Pie is exactly what you need. I’ve reimagined the classic shepherd’s pie by combining earthy mushrooms and protein-rich lentils to create a satisfying vegetarian version that’s just as filling as the traditional recipe.
Ingredients
For the Filling:
- 2 cups brown or green lentils, rinsed
- 16 oz mushrooms, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
For the Potato Topping:
- 4 large potatoes, peeled and quartered
- 1/2 cup milk (plant-based works too)
- 3 tablespoons butter or olive oil
- Salt and pepper to taste
Instructions
- Cook lentils in a large pot of water until tender but not mushy (about 20-25 minutes). Drain and set aside.
- While the lentils cook, place potatoes in another pot, cover with water, and boil until fork-tender (about 15-20 minutes).
- Heat olive oil in a large skillet over medium heat. Add onions, carrots, and celery. Cook until vegetables begin to soften (5-7 minutes).
- Add mushrooms and garlic to the skillet. Cook until mushrooms release their moisture and begin to brown (8-10 minutes).
- Stir in tomato paste, herbs, soy sauce, and vegetable broth. Simmer for 5 minutes.
- Fold in the cooked lentils and season with salt and pepper. Remove from heat.
- Mash the potatoes with milk and butter until smooth. Season to taste.
- Transfer the filling to a baking dish and top with mashed potatoes, creating peaks with a fork.
- Bake at 375°F (190°C) for 25-30 minutes until golden brown on top.
Cook Time and Serving Size
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6-8 portions
Recipe Notes
- Make sure to chop the mushrooms finely – this helps them blend seamlessly with the lentils for the perfect texture.
- Don’t overcook the lentils; they should maintain their shape while being tender.
- For a crispy top, brush the potato layer with a little melted butter before baking.
- This dish freezes beautifully for up to 3 months. Just thaw overnight and reheat in the oven.
- For a gluten-free version, ensure your vegetable broth and soy sauce are certified gluten-free.
- The filling might seem a bit liquid-y at first, but it will thicken as it bakes.
This comforting Mushroom and Lentil Shepherd’s Pie is perfect for meal prep and even tastes better the next day as the flavors continue to develop. Whether you’re vegetarian or just trying to incorporate more plant-based meals into your diet, this hearty dish won’t disappoint.
Mushroom and Lentil Shepherd's Pie
A hearty, meat-free comfort food featuring earthy mushrooms and protein-rich lentils.
Ingredients
- 2 cups brown or green lentils rinsed
- 16 oz mushrooms finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 1 large onion finely chopped
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 4 large potatoes peeled and quartered
- 1/2 cup milk plant-based works too
- 3 tablespoons butter or olive oil
- Salt and pepper to taste
Instructions
- Cook lentils in a large pot of water until tender but not mushy (about 20-25 minutes). Drain and set aside.
- While the lentils cook, place potatoes in another pot, cover with water, and boil until fork-tender (about 15-20 minutes).
- Heat olive oil in a large skillet over medium heat. Add onions, carrots, and celery. Cook until vegetables begin to soften (5-7 minutes).
- Add mushrooms and garlic to the skillet. Cook until mushrooms release their moisture and begin to brown (8-10 minutes).
- Stir in tomato paste, herbs, soy sauce, and vegetable broth. Simmer for 5 minutes.
- Fold in the cooked lentils and season with salt and pepper. Remove from heat.
- Mash the potatoes with milk and butter until smooth. Season to taste.
- Transfer the filling to a baking dish and top with mashed potatoes, creating peaks with a fork.
- Bake at 375°F (190°C) for 25-30 minutes until golden brown on top.
