Name: Mushroom and Lentil Shepherd's Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 1 cup brown or green lentils; 2 cups vegetable broth; 2 tbsp olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 2 cups mushrooms, chopped; 1 large carrot, diced; 1 cup frozen peas; 2 tbsp tomato paste; 1 tsp dried thyme; 1 tsp dried rosemary; Salt and pepper to taste; 4 large potatoes, peeled and cubed; 1/4 cup vegan butter; 1/4 cup plant-based milk (such as almond or oat); 1 tbsp olive oil (for the mashed potatoes)

This comforting Mushroom and Lentil Shepherd’s Pie combines hearty lentils, savory mushrooms, and a rich, creamy mashed potato topping. Perfect for a cozy dinner, it’s a delicious plant-based alternative to the classic shepherd’s pie. Enjoy the wholesome flavors with every bite, making this a go-to recipe for cold evenings.

Recipe Tips and Tricks

To get a rich, umami flavor in the filling, sauté the mushrooms until they are golden brown before adding the lentils.
Use a mix of different mushrooms (like cremini, shiitake, or portobello) for added depth of flavor.
For a creamy topping, add a touch of vegan butter or plant-based cream to the mashed potatoes.

Why You’ll Love This Recipe

This Mushroom and Lentil Shepherd’s Pie is a warm, satisfying meal that’s perfect for cozying up on chilly nights. It’s packed with plant-based proteins from lentils and mushrooms, while the mashed potato topping provides that comforting creamy texture. Whether you’re a vegetarian or just looking to try something different, this hearty dish will become a family favorite. It’s not only delicious but also a great way to get in those veggies without compromising on flavor.

Yield: Serves 4

Mushroom and Lentil Shepherd's Pie

A delicious, comforting Mushroom and Lentil Shepherd’s Pie made with savory mushrooms, lentils, and creamy mashed potatoes.

Prep Time 20 minutes

Cook Time 40 minutes

Additional Time 10 minutes

Total Time 1 hour 10 minutes

Ingredients

1 cup brown or green lentils
2 cups vegetable broth
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
2 cups mushrooms, chopped
1 large carrot, diced
1 cup frozen peas
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
4 large potatoes, peeled and cubed
1/4 cup vegan butter
1/4 cup plant-based milk (such as almond or oat)
1 tbsp olive oil (for the mashed potatoes)

Instructions

Prepare the lentils: Rinse the lentils under cold water. In a medium saucepan, bring the vegetable broth to a boil, then add the lentils. Reduce the heat and simmer for 20-25 minutes until tender. Drain and set aside.
Make the filling: Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened. Add the mushrooms and carrots, sautéing for 5-7 minutes until the vegetables are tender and the mushrooms release their moisture. Stir in the tomato paste, thyme, and rosemary, cooking for another minute. Add the peas and cooked lentils to the pan, mixing well. Season with salt and pepper to taste.
Prepare the mashed potatoes: In a separate pot, boil the cubed potatoes in salted water until tender, about 15 minutes. Drain and return them to the pot. Add the vegan butter and plant-based milk. Mash until smooth and creamy. Season with salt and pepper.
Assemble the pie: Preheat the oven to 375°F (190°C). Spread the lentil and mushroom filling evenly in a baking dish. Top with the mashed potatoes, smoothing them out with a spatula. Use a fork to create a decorative pattern on top.
Bake: Bake the pie for 20-25 minutes, or until the top is golden brown and the filling is bubbling at the edges. Let it cool for 10 minutes before serving.

Notes

For an extra crispy topping, broil the pie for the last 2-3 minutes of cooking, keeping a close eye to avoid burning.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 620Total Fat 23gSaturated Fat 4gTrans Fat 2gUnsaturated Fat 18gCholesterol 1mgSodium 489mgCarbohydrates 91gFiber 15gSugar 12gProtein 17g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Lentils: Brown or green lentils work best for this dish. They hold their shape when cooked and add a hearty texture.
Mushrooms: Fresh mushrooms are the star of this dish. A combination of button and shiitake mushrooms adds richness to the filling.
Mashed Potatoes: Use starchy potatoes, like Russets, for a creamy mashed topping. For extra flavor, season them with garlic and herbs.
Vegan Butter or Olive Oil: For a dairy-free version, use vegan butter or a drizzle of olive oil in the mashed potatoes and for sautéing.

Variations and Substitutions

Add Vegetables: Feel free to include other vegetables such as carrots, peas, or spinach in the filling for extra nutrients.
Topping: If you’re not a fan of mashed potatoes, try a cauliflower mash for a lower-carb version or a puff pastry crust for a different texture.
Spices: Experiment with additional seasonings like thyme, rosemary, or smoked paprika for a unique twist on the flavor profile.

Storage Options

Refrigeration: Leftover Shepherd’s Pie can be stored in an airtight container in the fridge for up to 4 days.
Freezing: This dish freezes beautifully. Freeze individual portions in freezer-safe containers for up to 3 months. Reheat in the oven at 350°F for 20-30 minutes until heated through.