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Mushroom Lentil Shepherd's Pie

This Mushroom Lentil Shepherd’s Pie is a cozy and hearty vegetarian dinner made with tender mushrooms, lentils, carrots, celery, peas, and a flavorful savory filling topped with creamy mashed potatoes. Perfect for chilly nights, family dinners, or meal prep.
Print Recipe
Mushroom Lentil Shepherds Pie
Prep Time:10 minutes
Cook Time:1 hour
Total Time:1 hour 10 minutes

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.
Servings: 6
Calories: 430kcal
Author: carlycampbell