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Mushroom Lentil Shepherd's Pie Recipe

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4.2 from 67 reviews

A hearty and comforting Mushroom Lentil Shepherd's Pie, featuring a savory mushroom and lentil filling topped with creamy mashed potatoes. Perfectly baked until golden and bubbling, this vegetarian dish is both nutritious and flavorful, ideal for a satisfying family meal.

Ingredients

Potato Topping

  • 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
  • 1/2 cup reserved starchy potato water

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

Garnish

  • Fresh parsley
  • Freshly ground black pepper
  • Nutritional yeast (optional)

Instructions

  1. Boil Potatoes: 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. Mash Potatoes: 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. Prepare Vegetables: Dice the onion and mince the garlic. Wash and thinly slice the mushrooms, then peel and finely dice the carrot and celery.
  4. Preheat Oven: 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. Sauté Onion and Mushrooms: 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. Add Remaining Vegetables: 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. Add Lentils and Seasonings: Remove the pan from the heat. Add the lentils, tomato paste, Dijon mustard, thyme, rosemary, and black pepper. Stir well to coat everything.
  8. Add Liquids and Combine: Pour in the broth and soy sauce, then stir until everything is well combined. Taste and add more salt if needed.
  9. Add Peas and Top: 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 Shepherd's Pie: 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. Garnish and Serve: Let the shepherd’s pie cool slightly, then garnish with fresh parsley and freshly ground black pepper. Serve warm.

Notes

  • For a gluten-free version, substitute soy sauce with tamari.
  • Feel free to add nutritional yeast on top for a cheesy flavor without dairy.
  • Make sure to mash the potatoes well for a smooth topping that seals in the filling.
  • You can prepare the filling a day ahead and refrigerate before assembling and baking.
  • Watch carefully during broiling to avoid burning the top layer.

Find it online: https://recipethrive.com/mushroom-lentil-shepherds-pie-recipe/