Vegan Lentil Shepherd’s Pie

(Mushroom Lentil Shepherdless Pie)

Serves: 4–6
Prep time: 25 minutes
Cook time: 35–40 minutes

Ingredients

Mashed Potato Topping

• 2 lbs (900 g) russet or Yukon gold potatoes, peeled and chopped

• 3–4 tbsp vegan butter

• ¼–½ cup unsweetened plant milk (almond, soy, or oat)

• Salt and black pepper, to taste

Lentil Mushroom Filling

• 1 tbsp olive oil

• 1 medium onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 8 oz (225 g) mushrooms, finely chopped (cremini or button)

• 3 cloves garlic, minced

• 1 cup cooked brown or green lentils (well drained)

• 1 tbsp tomato paste

• 1 tbsp soy sauce or tamari

• 1 tsp fresh thyme (or ½ tsp dried)

• 1 tsp fresh rosemary, minced (or ½ tsp dried)

• ½ tsp smoked paprika

• 1 cup vegetable broth

• 1 tbsp flour (optional, for thickening)

• Salt and black pepper, to taste

• ½ cup frozen peas or corn (optional)

Instructions

1. Make the mashed potatoes
   Boil potatoes in salted water until fork-tender (about 15–18 minutes).
   Drain and mash with vegan butter, plant milk, salt, and pepper until smooth. Set aside.

2. Prepare the filling
   Heat olive oil in a large skillet over medium heat.
   Sauté onion, carrots, and celery for 5–7 minutes until softened.
   Add mushrooms and cook until they release moisture and begin to brown.

3. Build flavor
   Stir in garlic, tomato paste, soy sauce, thyme, rosemary, and smoked paprika.
   Cook 1–2 minutes until fragrant.

4. Simmer
   Add lentils and vegetable broth.
   Stir in flour if using. Simmer 5–8 minutes until thick and stew-like.
   Fold in peas or corn. Adjust seasoning.

5. Assemble
   Preheat oven to 400°F / 200°C.
   Spread lentil mixture evenly in a baking dish.
   Spoon mashed potatoes on top and spread gently with a fork.

6. Bake
   Bake uncovered for 25–30 minutes until bubbling and lightly golden on top.
   Broil for 2–3 minutes if desired for extra browning.

7. Rest & serve
   Let sit 5–10 minutes before serving.