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5 Flavorful Mushroom Lentil Shepherd’s Pie Secrets

Mushroom Lentil Shepherd’s Pie with Potatoes
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Make this comforting Mushroom Lentil Shepherd’s Pie. It is a flavorful, satisfying dinner that honors tradition with a fresh, vegetable-forward twist. You will love the rich mushroom and lentil base topped with creamy potatoes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 cup brown or green lentils, rinsed
  • 3 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce or tamari
  • 1 cup frozen peas
  • Salt and black pepper to taste
  • 2 pounds potatoes, peeled and quartered
  • 1/2 cup milk (dairy or non-dairy)
  • 2 tablespoons butter (or vegan alternative)

Instructions

  1. Boil potatoes in salted water until fork-tender. Drain well.
  2. While potatoes cook, heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Add mushrooms to the pot. Cook until they release their liquid and start to brown, about 8 to 10 minutes.
  4. Stir in garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
  5. Add lentils, vegetable broth, diced tomatoes, tomato paste, and soy sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 30 to 35 minutes, or until lentils are tender and most liquid is absorbed.
  6. Stir in frozen peas and season the filling with salt and pepper. Remove from heat.
  7. Mash the drained potatoes with milk and butter until creamy. Season with salt and pepper.
  8. Preheat your oven to 375°F (190°C).
  9. Spread the lentil mixture evenly in a 9×13 inch baking dish.
  10. Spoon the mashed potatoes over the lentil filling, spreading gently to cover. You can use a fork to create texture on top.
  11. Bake for 20 to 25 minutes, or until the topping is lightly golden and the filling is bubbly. Let it rest for 5 minutes before serving.

Notes

  • For extra richness, add a splash of red wine when cooking the mushrooms.
  • Use sweet potatoes for the topping for a different flavor profile.
  • This dish freezes well before baking. Cover tightly and freeze for up to 3 months.

Nutrition

Find it online: https://spoonsprout.com/mushroom-lentil-shepherds-pie-potatoes/