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lentil-and-mushroom-shepherds-pie-recipe

Lentil and Mushroom Shepherd's Pie

A hearty and comforting vegan shepherd's pie made with lentils and mushrooms.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: British
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Filling

  • 1 cup lentils rinsed and drained
  • 2 cups mushrooms chopped
  • 1 cup carrots diced
  • 1 cup onion diced
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 cup vegetable broth
  • 1 teaspoon thyme dried
  • 1 teaspoon rosemary dried
  • to taste salt and pepper

Mashed Potato Topping

  • 4 cups potatoes peeled and chopped
  • ½ cup plant-based milk
  • 2 tablespoons olive oil
  • to taste salt and pepper

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. In a large pot, cook lentils according to package instructions. Drain and set aside.
  3. In the same pot, heat some oil and sauté onions, carrots, and garlic until softened.
  4. Add mushrooms and cook until they release their moisture.
  5. Stir in tomato paste, vegetable broth, thyme, rosemary, salt, and pepper. Let it simmer for 10 minutes.
  6. Add cooked lentils to the pot and mix well. Transfer the mixture to a baking dish.
  7. In a mixing bowl, mash the cooked potatoes with plant-based milk, olive oil, salt, and pepper.
  8. Spread the mashed potatoes over the lentil mixture in the baking dish.
  9. Bake for 20 minutes or until the top is golden brown.
  10. Let it cool for a few minutes before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 60g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 1200mg | Fiber: 15g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 80mg | Iron: 4mg

Keywords

Comfort Food, Vegan
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