Mushroom and Lentil Shepherd's Pie
Mushroom and Lentil Shepherd's Pie
Ingredients
For the Mashed Potato Topping
- 2 pounds potatoes, peeled and quartered
- 1/2 cup unsweetened plant-based milk
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Lentil and Mushroom Filling
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 12 ounces cremini mushrooms, sliced
- 1 cup green or brown lentils, rinsed
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 tablespoon soy sauce or tamari
- 1 teaspoon vegan Worcestershire sauce
- 2 tablespoons all-purpose flour
- 1 cup frozen peas
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, as needed
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Prepare the mashed potato topping: Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
⏱️ 20 min
- 3
Drain the potatoes thoroughly. Return them to the hot pot. Add the unsweetened plant-based milk, olive oil, salt, and black pepper. Mash until smooth and creamy. Set aside.
⏱️ 5 min
- 4
Prepare the lentil and mushroom filling: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Sauté for 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min
- 5
Add the minced garlic and sliced cremini mushrooms to the skillet. Cook for another 5-8 minutes, stirring occasionally, until the mushrooms have released their liquid and started to brown.
⏱️ 8 min
- 6
Stir in the rinsed green or brown lentils, tomato paste, dried thyme, dried rosemary, soy sauce or tamari, and vegan Worcestershire sauce. Cook for 1 minute, stirring constantly, to toast the spices and tomato paste.
⏱️ 1 min
- 7
Sprinkle the all-purpose flour over the vegetable mixture and stir well to coat. Pour in the vegetable broth, stirring to combine and scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
⏱️ 2 min
- 8
Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally to prevent sticking.
⏱️ 25 min
- 9
Stir in the frozen peas and cook for an additional 2-3 minutes, until heated through. Taste the filling and adjust seasoning with salt and black pepper as needed.
⏱️ 3 min
- 10
Transfer the lentil and mushroom filling to the prepared 9x13 inch baking dish. Carefully spread the mashed potato topping evenly over the filling. You can use a fork to create decorative ridges on top, which will crisp up nicely.
⏱️ 5 min
- 11
Bake for 20-25 minutes, or until the filling is bubbly around the edges and the mashed potato topping is golden brown. If desired, you can briefly broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375
- 12
Remove from oven and let rest for 5-10 minutes before serving. Garnish with fresh chopped parsley, if using.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom and Lentil Shepherd's Pie
Ingredients
For the Mashed Potato Topping
- 2 pounds potatoes, peeled and quartered
- 1/2 cup unsweetened plant-based milk
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Lentil and Mushroom Filling
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 12 ounces cremini mushrooms, sliced
- 1 cup green or brown lentils, rinsed
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 tablespoon soy sauce or tamari
- 1 teaspoon vegan Worcestershire sauce
- 2 tablespoons all-purpose flour
- 1 cup frozen peas
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, as needed
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Prepare the mashed potato topping: Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
⏱️ 20 min - 3
Drain the potatoes thoroughly. Return them to the hot pot. Add the unsweetened plant-based milk, olive oil, salt, and black pepper. Mash until smooth and creamy. Set aside.
⏱️ 5 min - 4
Prepare the lentil and mushroom filling: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Sauté for 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min - 5
Add the minced garlic and sliced cremini mushrooms to the skillet. Cook for another 5-8 minutes, stirring occasionally, until the mushrooms have released their liquid and started to brown.
⏱️ 8 min - 6
Stir in the rinsed green or brown lentils, tomato paste, dried thyme, dried rosemary, soy sauce or tamari, and vegan Worcestershire sauce. Cook for 1 minute, stirring constantly, to toast the spices and tomato paste.
⏱️ 1 min - 7
Sprinkle the all-purpose flour over the vegetable mixture and stir well to coat. Pour in the vegetable broth, stirring to combine and scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
⏱️ 2 min - 8
Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally to prevent sticking.
⏱️ 25 min - 9
Stir in the frozen peas and cook for an additional 2-3 minutes, until heated through. Taste the filling and adjust seasoning with salt and black pepper as needed.
⏱️ 3 min - 10
Transfer the lentil and mushroom filling to the prepared 9x13 inch baking dish. Carefully spread the mashed potato topping evenly over the filling. You can use a fork to create decorative ridges on top, which will crisp up nicely.
⏱️ 5 min - 11
Bake for 20-25 minutes, or until the filling is bubbly around the edges and the mashed potato topping is golden brown. If desired, you can briefly broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375 - 12
Remove from oven and let rest for 5-10 minutes before serving. Garnish with fresh chopped parsley, if using.
⏱️ 10 min