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Weekend • Vegetarian

Savory Lentil & Mushroom Shepherd's Pie

A hearty and comforting vegetarian shepherd's pie featuring a rich lentil and mushroom filling topped with creamy mashed potatoes.

Prep
25 min
Cook
40 min
Servings
6
Level
Weekend
Savory Lentil & Mushroom Shepherd's Pie

Get ready for the ultimate comfort food, made completely vegetarian! This Savory Lentil & Mushroom Shepherd's Pie takes all the cozy goodness of the classic and makes it plant-forward. A deeply flavorful, earthy lentil and mushroom filling is crowned with a cloud of creamy mashed potatoes, then baked to golden perfection. It’s warm, satisfying, and even the biggest meat-lovers will be asking for seconds!

Ingredients

Yield: 6 servings

For the Lentil & Mushroom Filling

  • 1 tbsp olive oil
  • 1 yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 8 oz cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1.5 cups cooked brown or green lentils (or 1 can, rinsed/drained)
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 cup vegetable broth
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce (check for vegetarian if needed) or soy sauce
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • Salt and black pepper to taste

For the Mashed Potato Topping

  • 2 lbs Russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1/2 cup milk (dairy or non-dairy)
  • 1/4 cup unsalted butter (or vegan butter)
  • Salt and black pepper to taste

Optional Garnish

  • Fresh parsley, chopped

Preparation

  1. Step 1

    Preheat oven to 375°F (190°C).

  2. Step 2

    Start the mashed potatoes: Place potato chunks in a large pot, cover with cold salted water, and bring to a boil. Cook for 15-20 minutes, or until very tender. Drain well, then return to the hot pot to dry out for a minute. Mash with milk, butter, salt, and pepper until smooth and creamy. Set aside.

  3. Step 3

    While potatoes cook, prepare the filling: Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion, carrots, and celery; cook for 8-10 minutes until softened. Add sliced mushrooms and cook for another 5-7 minutes until they release their liquid and start to brown.

  4. Step 4

    Stir in minced garlic, tomato paste, thyme, and smoked paprika. Cook for 1 minute until fragrant. Add cooked lentils, diced tomatoes, vegetable broth, and Worcestershire/soy sauce. Bring to a simmer, then reduce heat and let it gently bubble for 10-15 minutes, stirring occasionally, until the sauce has thickened.

  5. Step 5

    Taste the filling and adjust seasoning with salt and pepper. Pour the filling into a 9x13 inch baking dish (if not using an oven-safe skillet).

  6. Step 6

    Spread the mashed potato topping evenly over the lentil and mushroom filling. You can create decorative peaks with a fork if desired.

  7. Step 7

    Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbly. For extra browning, broil for the last 2-3 minutes, watching carefully to prevent burning.

  8. Step 8

    Let rest for 5-10 minutes before serving. Garnish with fresh parsley if desired. Enjoy!

Tips

  • Ensure your lentils are cooked al dente before adding to the filling; overcooked lentils can become mushy.
  • For a richer flavor in the mashed potatoes, you can add a pinch of garlic powder or a tablespoon of nutritional yeast.
  • Leftovers reheat beautifully and can be stored in the fridge for up to 3-4 days.

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