Lentil Mushroom Shepherd's Pie
A vegan shepherd's pie with a savory filling of lentils, browned mushrooms and vegetables under a fluffy blanket of mashed potatoes. Comfort food that happens to be plant-based.
Chef's note The mushrooms and soy sauce bring the deep, savory flavor people expect from the lamb version, so give the mushrooms time to really brown.
Chef's note The mushrooms and soy sauce bring the deep, savory flavor people expect from the lamb version, so give the mushrooms time to really brown. Use tamari to keep it gluten-free.
Ingredients
- 2½ lb Yukon Gold potatoes peeled and cut into chunks
- 1 tbsp kosher salt for the potato water
- ½ cup unsweetened plant milk warmed
- 3 tbsp vegan butter or olive oil
- 1½ tsp kosher salt divided
- 2 tbsp olive oil
- 1 yellow onion diced
- 2 carrots diced
- 2 celery stalks diced
- 12 oz cremini mushrooms finely chopped
- 3 cloves garlic minced
- 1 tsp dried thyme
- 2 tbsp tomato paste
- 1 cup dried brown or green lentils rinsed
- 3 cups vegetable broth
- 1 tbsp soy sauce or tamari
- ½ tsp black pepper
- 1 cup frozen peas
Steps
Put 2½ lb Yukon Gold potatoes in a pot, cover with cold water by an inch, add 1 tbsp kosher salt, and boil until a knife slides in easily, 15 to 18 minutes. Drain, return to the pot, and mash with ½ cup unsweetened plant milk, 3 tbsp vegan butter or olive oil and ½ tsp kosher salt.
Meanwhile, heat 2 tbsp olive oil in a large ovenproof skillet or pot over medium-high heat. Cook 1 yellow onion, 2 carrots, 2 celery stalks and 12 oz cremini mushrooms until the mushrooms have released their liquid and everything is browning, 10 to 12 minutes.
Stir in 3 cloves garlic, 1 tsp dried thyme and 2 tbsp tomato paste for 1 minute. Add 1 cup dried brown or green lentils, 3 cups vegetable broth, 1 tbsp soy sauce or tamari, the rest of the salt (1 tsp kosher salt) and ½ tsp black pepper. Simmer, partly covered, 25 to 30 minutes, stirring now and then, until the lentils are tender and the mixture is thick, not soupy. Stir in 1 cup frozen peas. While it simmers, heat the oven to 400°F.
If your skillet isn't ovenproof, move the filling to a 9x13-inch baking dish. Spread the mash over the top right to the edges and rough it up with a fork.
Bake 20 minutes, until bubbling at the edges. For a browner top, broil 2 to 3 minutes, watching closely. Rest 10 minutes before serving.
Variations
Cooks branch a recipe to save their own take. The original never changes.
No variations yet. Be the first.
Ratings and comments
No comments yet.
For search engines and AI assistants
This recipe is also available as JSON and plain text, carries schema.org Recipe data, and can be scaled or added to a shopping list by any assistant connected to the Befana MCP server.