Mushroom and Lentil Shepherd Pie
This hearty mushroom and lentil shepherd pie is a comforting plant-based twist on the classic British dish, topped with a cloud of buttery mashed potato. It is packed with protein from the lentils and deep umami flavor from the mushrooms.
A hearty plant-based shepherd pie with a savory mushroom lentil filling topped with creamy mashed potato.
Nutrition per serving
Ingredients
filling
topping
sauce
Instructions
Make the Mashed Potato Topping
Boil the cubed potatoes in salted water for 15 minutes until completely tender when pierced with a fork. Drain and mash with the warmed milk and butter until smooth and creamy, then set aside.
Cook the Mushroom Lentil Filling
Heat oil in a large ovenproof skillet over medium heat and cook diced mushrooms for 8 minutes until deeply browned. Add the tomato paste and stir for 1 minute, then add the drained lentils and 1 cup of vegetable broth.
Simmer and Season
Stir the filling mixture and simmer over low heat for 10 minutes until thickened, seasoning generously with salt, pepper, and a pinch of dried thyme. The mixture should be saucy but not watery.
Assemble and Bake
Preheat the oven to 190 degrees Celsius and spread the mashed potato over the mushroom lentil filling in an even layer, using a fork to create texture on top. Bake for 20 minutes until the top is golden and the filling is bubbling around the edges.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.