Mushroom Lentil Shepherd’s Pie
This Mushroom Lentil Shepherd’s Pie is a vegetarian dinner made with hearty lentils, tender mushrooms, colorful vegetables, sweet peas, and creamy mashed potatoes. This is a great recipe to make for a warm, filling dinner that the whole family can enjoy.
WANT TO SAVE THIS FOR LATER?
We'll email it to you - along with our free printable party planner!
It’s nice for chilly evenings, Sunday dinners, potlucks, or meal prep. You can even freeze it in portions, making it a handy freezer meal.
You’ll find the best simple salad here to serve with this meal.
How to Make Mushroom Lentil Shepherd’s Pie
Ingredients you’ll need for Mashed Potatoes
Ingredients you’ll need for Filling
Ingredients you’ll need for To Serve
Step-by-Step Guide
1. Bring a large pot of water to a boil with 1 teaspoon of salt. Add the diced potatoes and cook until they are soft enough to pierce easily with a fork.
2. Reserve 1 cup of the starchy potato water, then drain the potatoes. Transfer them to a bowl and add the milk, 1/2 cup of the reserved water, 1/2 teaspoon salt, and pepper. Mash until smooth, adding more potato water as needed. Taste and adjust the seasoning.
3. Dice the onion and mince the garlic. Wash and thinly slice the mushrooms, then peel and finely dice the carrot and celery.
4. Heat your oven to 375°F (190°C). Use a large oven-safe cast iron pan or have a large, deep baking dish ready.
5. Heat the olive oil in the pan over medium-high heat. Add the onion and cook for 4–6 minutes, stirring occasionally, until translucent and starting to brown. Add the mushrooms and cook for about 5 minutes, stirring regularly, until soft and reduced.
6. Reduce the heat to medium. Add the celery, carrot, and garlic. Cook for 3–5 minutes, stirring often, until the vegetables begin to soften.
7. Remove the pan from the heat. Add the lentils, tomato paste, Dijon mustard, thyme, rosemary, and black pepper. Stir well to coat everything.
8. Pour in the broth and soy sauce, then stir until everything is well combined. Taste and add more salt if needed.
9. Spread the frozen peas over the mushroom and lentil mixture. Spoon the mashed potatoes over the top, spreading them evenly and sealing in the filling.
10. Bake for 40–45 minutes, until the potatoes are lightly browned and the filling is bubbling around the edges. For an extra golden top, broil for 2–3 minutes, watching closely.
11. Let the shepherd’s pie cool slightly, then garnish with fresh parsley and freshly ground black pepper. Serve warm.
Serve & Enjoy!
Important Recipe Notes
- If you’re making this gluten free, use tamari instead of regular soy sauce. Also check that your broth is certified gluten free.
- Taste before adding more salt: Soy sauce and broth can already be salty, so taste the filling before adding extra salt.
- Reserve some of the cooking water to help make the mashed potatoes smooth and creamy without needing too much milk.
- For a vegan version: Replace the milk with your favorite unsweetened plant-based milk. Soy or cashew milk works well.
- For cheesy mashed potatoes: Add 4 tablespoons grated Parmesan or 2–3 tablespoons nutritional yeast to the potatoes. For a richer topping, add 2 tablespoons butter.
- Make it ahead: This shepherd’s pie is great for meal prep and can be frozen whole or divided into individual portions for easy meals later.
- If the potatoes need more browning after baking, place the pie under the broiler for 2–3 minutes. Watch it closely so the top doesn’t burn.
Mushroom Lentil Shepherd’s Pie
Ingredients
For the Mashed Potatoes
- 3 lbs 1350g russet potatoes, peeled and diced
- 1/3 cup 78ml milk
- 2 tsp 12g salt, divided
- 1/2 tsp 1g ground black pepper
For the Filling
- 2 tbsp 30ml olive oil
- 1 1/2 lbs 625g button or crimini mushrooms, thinly sliced
- 1 medium 150g yellow onion, diced
- 1 large 115g carrot, peeled and diced
- 1 rib 75g celery, diced
- 2 cloves 10g garlic, minced
- 1/2 cup 100g green or grey lentils
- 2 tbsp 30g tomato paste
- 1 tbsp 15ml soy sauce, or tamari for gluten free
- 2 tsp 10g Dijon mustard
- 1 tsp 1g dried thyme
- 1 tsp 1g dried rosemary
- 1/2 tsp 1g ground black pepper
- 1 cup 235ml broth
- 2 cups 300g frozen peas
To Serve
- Freshly ground black pepper
- Nutritional yeast
- Fresh parsley
Instructions
- Bring a large pot of water to a boil with 1 teaspoon of salt. Add the diced potatoes and cook until they are soft enough to pierce easily with a fork.
- Reserve 1 cup of the starchy potato water, then drain the potatoes. Transfer them to a bowl and add the milk, 1/2 cup of the reserved water, 1/2 teaspoon salt, and pepper. Mash until smooth, adding more potato water as needed. Taste and adjust the seasoning.
- Dice the onion and mince the garlic. Wash and thinly slice the mushrooms, then peel and finely dice the carrot and celery.
- Heat your oven to 375°F (190°C). Use a large oven-safe cast iron pan or have a large, deep baking dish ready.
- Heat the olive oil in the pan over medium-high heat. Add the onion and cook for 4–6 minutes, stirring occasionally, until translucent and starting to brown. Add the mushrooms and cook for about 5 minutes, stirring regularly, until soft and reduced.
- Reduce the heat to medium. Add the celery, carrot, and garlic. Cook for 3–5 minutes, stirring often, until the vegetables begin to soften.
- Remove the pan from the heat. Add the lentils, tomato paste, Dijon mustard, thyme, rosemary, and black pepper. Stir well to coat everything.
- Pour in the broth and soy sauce, then stir until everything is well combined. Taste and add more salt if needed.
- Spread the frozen peas over the mushroom and lentil mixture. Spoon the mashed potatoes over the top, spreading them evenly and sealing in the filling.
- Bake for 40–45 minutes, until the potatoes are lightly browned and the filling is bubbling around the edges. For an extra golden top, broil for 2–3 minutes, watching closely.
- Let the shepherd’s pie cool slightly, then garnish with fresh parsley and freshly ground black pepper. Serve warm.
