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A steaming bowl of yummy comfort food, perfect for a cozy evening.

Hearty Mushroom & Lentil Shepherd's Pie

A comforting and savory vegetarian shepherd's pie with a rich mushroom and lentil filling topped with creamy mashed potatoes, perfect for a cozy meal.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • Large oven-safe pot or Dutch oven
  • Large pot
  • 9x13 inch baking dish (optional)

Ingredients
  

Filling

  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 8 ounces cremini mushrooms sliced
  • 2 cloves garlic minced
  • 1 cup green or brown lentils rinsed
  • 4 cups vegetable broth good quality
  • 1 can crushed tomatoes (14.5 ounce)
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce (or 1 tsp soy sauce for vegan)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste

Mashed Potato Topping

  • 2 pounds russet potatoes peeled and cubed
  • 1/2 cup milk or dairy-free milk
  • 2 tablespoons butter or vegan butter
  • 1/4 cup grated Parmesan cheese or nutritional yeast (optional)

Garnish

  • Fresh parsley chopped, for garnish

Instructions
 

Prepare the Filling

  • Heat olive oil in a large oven-safe pot or Dutch oven over medium heat. Sauté chopped onion, carrots, and celery for 8-10 minutes until softened and slightly caramelized.
  • Add sliced mushrooms and cook for 5-7 minutes until browned. Stir in minced garlic and cook for 1 minute until fragrant.
  • Stir in rinsed lentils, crushed tomatoes, tomato paste, Worcestershire sauce, dried thyme, smoked paprika, and vegetable broth. Simmer, then cover and cook for 30-40 minutes until lentils are tender; season with salt and pepper.

Prepare the Mashed Potatoes

  • Place cubed potatoes in a large pot with cold salted water, bring to a boil, and cook for 15-20 minutes until fork-tender.
  • Drain potatoes, return to the pot, and mash until smooth. Stir in milk and butter until creamy; season with salt and pepper, adding Parmesan or nutritional yeast if desired.

Assemble and Bake

  • Preheat oven to 375°F (190°C).
  • Spoon the cooked lentil mixture evenly into the bottom of the oven-safe pot or a 9x13 inch baking dish.
  • Spread the mashed potato topping over the lentil mixture, creating peaks with a fork.
  • Bake for 25-30 minutes until bubbly and the potato topping is lightly golden brown. Optionally, broil for 2-3 minutes for extra browning.
  • Let the shepherd's pie rest for 5-10 minutes before serving, then garnish with fresh chopped parsley.

Notes

For a richer flavor in the filling, ensure vegetables are well caramelized. Adjust seasoning to your preference, especially the Worcestershire sauce or soy sauce. If using a thinner baking dish, keep an eye on the browning during broiling.