Mushroom and Lentil Shepherd’s Pie

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 4
★★★★★
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Mushroom and Lentil Shepherd’s Pie is a comforting, plant-based twist on a classic dish. Perfect for cozy evenings, it blends hearty lentils and earthy mushrooms under a creamy mashed potato topping. This recipe offers a delightful balance of flavors and textures that even meat-lovers will appreciate.

Ingredients for Mushroom and Lentil Shepherd’s Pie

Potatoes form the creamy topping, providing a comforting contrast to the savory filling. The choice of almond milk keeps it light and dairy-free, while vegan butter adds a touch of richness. Olive oil is used to sauté the aromatics, giving a robust foundation of flavor. Onion and garlic are essential for depth, while mushrooms lend an earthy, umami character. Lentils offer protein and heartiness, absorbing the flavors of the vegetable broth, and tomato paste brings a tangy sweetness. Thyme infuses the dish with aromatic warmth, and a mix of frozen peas and carrots adds color and subtle sweetness. Finally, season with salt and black pepper to taste.

Tips & Tricks

  • Use a potato masher or a fork for a rustic texture, or a ricer for ultra-smooth potatoes.
  • For extra flavor, add a splash of soy sauce or tamari to the filling.
  • Try using a mix of mushrooms for a deeper flavor profile.

Serving Suggestions

This dish pairs beautifully with a fresh, tangy green salad dressed with lemon vinaigrette. For something heartier, serve alongside roasted Brussels sprouts or steamed broccoli. If you’re feeling indulgent, a slice of crusty bread on the side is perfect for soaking up any extra sauce.

Frequently Asked Questions

Can I use a different type of milk?
Yes, any unsweetened plant-based milk will work. Coconut milk can add a creamier texture.
How can I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until heated through.
Can I freeze this dish?
Yes, it freezes well. Just ensure it’s fully cooled before covering and freezing. Thaw in the fridge overnight before reheating.

Mushroom and Lentil Shepherd’s Pie Recipe Walkthrough

First, preheat your oven to 375°F (190°C). While that's warming up, grab a pot and boil your peeled and quartered potatoes in salted water for about 15 minutes, or until they're tender when poked with a fork. Drain them and mash with almond milk and vegan butter until smooth. Season with a pinch of salt and pepper, and set aside.

Next, heat your olive oil in a large skillet over medium heat. Toss in the diced onion and minced garlic, sautéing until they soften and start to turn translucent. Add the chopped mushrooms and cook them until they're beautifully browned, stirring occasionally.

Now, stir in your cooked lentils, vegetable broth, tomato paste, and thyme. Let this mixture simmer for about 10 minutes, allowing all those flavors to meld together nicely. Once everything's looking and smelling amazing, fold in the frozen peas and carrots. Stir until they’re heated through.

Transfer your mushroom and lentil mixture into a baking dish. Spread your mashed potatoes evenly over the top to cover completely. Slide the dish into your preheated oven and bake for about 25 minutes, or until the top is a lovely golden brown. After baking, let it cool for a few minutes before serving.

Why You'll Love This Recipe

  • Rich in flavor yet completely plant-based.
  • Perfect for meal prep — tastes even better the next day.
  • Uses simple, wholesome ingredients you likely have at home.
  • Easy to customize with your favorite vegetables.

Ingredients

1 lb potatoes, peeled and quartered
1/2 cup unsweetened almond milk
2 tbsp vegan butter
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
8 oz mushrooms, chopped
1 cup cooked lentils
1 cup vegetable broth
2 tbsp tomato paste
1 tsp dried thyme
1 cup frozen peas and carrots
Salt and black pepper to taste

Step-by-step Instructions

1. Preheat oven to 375°F (190°C).
2. Boil potatoes in salted water until tender, about 15 minutes. Drain.
3. Mash potatoes with almond milk and vegan butter until smooth. Season with salt and pepper. Set aside.
4. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until soft.
5. Add mushrooms and cook until browned.
6. Stir in cooked lentils, vegetable broth, tomato paste, and thyme. Simmer for 10 minutes, allowing flavors to meld.
7. Add peas and carrots, stirring until heated through.
8. Transfer the mushroom and lentil mixture to a baking dish.
9. Spread mashed potatoes over the top of the mushroom and lentil mixture.
10. Bake in the preheated oven for 25 minutes or until the top is golden brown.
11. Let cool for a few minutes before serving.

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