Relish the comforting taste of our Lentil and Mushroom Shepherd’s Pie. This hearty vegan dish features a savory filling of lentils and mushrooms, cooked with onions, carrots, and celery in a rich vegetable gravy. Topped with creamy mashed potatoes and baked to golden perfection, it’s a wholesome and satisfying meal that brings a touch of warmth to your table.
Vegan
Lentil & Mushroom Shepherd’s Pie
Relish the comforting taste of our Lentil and Mushroom Shepherd’s Pie.
About this recipe
Method
25 min prep · 60 min cook
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large pan over medium heat. Add the onion and garlic, and sauté until soft, about 5 minutes.
Add the mushrooms and cook until they start to release their moisture, about 5 minutes more.
Stir in the lentils, vegetable broth, tomato paste, thyme, and soy sauce. Season with salt and pepper.
Bring the mixture to a boil, then reduce the heat, cover, and simmer for 25-30 minutes, or until the lentils are fully cooked.
Transfer the lentil mixture to a baking dish. Spread the mashed potatoes evenly over the top. If desired, use a fork to create ridges on the potatoes.
Sprinkle the top with smoked paprika for color and flavor.
Bake in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and the edges are bubbly.
Let it cool for 10 minutes before serving.
Courses: Dinner
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