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Mushroom and Lentil Shepherd's Pie

A hearty, meat-free comfort food featuring earthy mushrooms and protein-rich lentils.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 -8

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.