A savory mushroom and lentil filling, sweet peas, and a blanket of creamy mashed potatoes, all vegetarian and made for cozy nights.

Shepherd’s pie is the ultimate comfort food, and this meat-free version doesn’t skimp on flavor. Mushrooms bring deep, earthy richness, lentils add hearty texture, and tomato paste, soy sauce, and Dijon mustard round it out with savory depth. Peas add a pop of sweetness, and the creamy mashed potato topping bakes up golden at the edges.

It’s a veggie-packed dinner the whole family can enjoy, and it’s a great one for meal prep and freezing.

Quick snapshot: serves 6 | 15 minutes prep | about 1½ hours total | vegetarian

Why You’ll Love This Shepherd’s Pie

Truly satisfying. Mushrooms and lentils give it a hearty, meaty bite without any meat.
Great for meal prep. It reheats well and freezes in portions.
Easy to adapt. Make it gluten free or vegan with simple swaps (see the tips below).
Efficient. The filling simmers while the potatoes boil, so you’re never just waiting.

Ingredients You’ll Need

This recipe has two parts that come together at the end: the filling and the mashed potato topping.

For the filling

2 tbsp (30 ml) olive oil
1½ lbs (625 g) button or cremini mushrooms, thinly sliced
1 medium (150 g) yellow onion, diced
1 large (115 g) carrot, peeled and diced
1 rib (75 g) celery, diced
2 cloves (10 g) garlic, minced
½ cup (100 g) green or grey lentils
2 tbsp (30 g) tomato paste
1 tbsp (15 ml) soy sauce, or tamari for gluten free
2 tsp (10 g) Dijon mustard
1 tsp (1 g) dried thyme
1 tsp (1 g) dried rosemary
½ tsp (1 g) ground black pepper
1 cup (235 ml) broth
2 cups (300 g) frozen peas

For the mashed potato topping

3 lbs (1350 g) russet potatoes, peeled and diced
⅓ cup (78 ml) milk
2 tsp (12 g) salt, divided
½ tsp (1 g) ground black pepper

To serve

Freshly ground black pepper
Nutritional yeast
Fresh parsley

Equipment: a large, deep oven-safe skillet (cast iron works well) or a skillet plus a deep baking dish, and a large pot for the potatoes.

How to Make Mushroom Lentil Shepherd’s Pie

The trick to this recipe is the order: start the filling first, because lentils take the longest, and boil the potatoes while it simmers.

Before You Begin

Heat the oven to 375°F (190°C). Dice the onion, carrot, and celery, mince the garlic, and slice the mushrooms. Peel and dice the potatoes.

Part 1: Cook the Filling (about 45 minutes)

Heat the olive oil in a large oven-safe skillet over medium-high heat. Cook the onion for 4-6 minutes, until translucent and starting to brown.
Add the mushrooms and cook for about 8 minutes, stirring regularly, until they release their liquid and it cooks off.
Reduce the heat to medium. Add the carrot, celery, and garlic and cook for 3-5 minutes, until they begin to soften.
Stir in the lentils, tomato paste, Dijon mustard, thyme, rosemary, and pepper. Cook for 1 minute, stirring to coat.
Pour in the broth and soy sauce and bring to a simmer. Cover, reduce the heat to low, and simmer for 25-30 minutes, stirring occasionally, until the lentils are tender. If the pan looks dry before the lentils are soft, add a splash of water.
Taste and add a pinch of salt only if needed, since the broth and soy sauce are already salty.

Part 2: Make the Mashed Potatoes (while the filling simmers)

Bring a large pot of water to a boil with 1 teaspoon of the salt. Add the potatoes and cook for 15-20 minutes, until a fork slides in easily.
Scoop out 1 cup of the starchy cooking water, then drain the potatoes.
Return the potatoes to the pot or a bowl. Add the milk, ½ cup of the reserved water, the remaining ½ teaspoon salt, and the pepper. Mash until smooth, adding more potato water a splash at a time if needed.

Part 3: Assemble and Bake (about 30 minutes)

Spread the frozen peas evenly over the cooked filling. Spoon the mashed potatoes on top and spread them to the edges, sealing in the filling.

Bake for 25-30 minutes, until the filling bubbles around the edges and the potatoes are lightly golden. For an extra-golden top, broil for 2-3 minutes, watching closely.

Let it cool for 10 minutes so it holds together when served. Garnish with parsley, black pepper, and nutritional yeast.

Tips for the Best Shepherd’s Pie

Gluten free: Use tamari instead of soy sauce and check that your broth is certified gluten free.
Vegan: Swap the milk for an unsweetened plant-based milk like soy or cashew.
Cheesy mash: Stir 4 tablespoons grated Parmesan or 2-3 tablespoons nutritional yeast into the potatoes. For extra richness, add 2 tablespoons butter.
Cook the lentils until tender before topping. Green or grey lentils hold their shape best. Red lentils turn mushy.
Don’t skip the mushroom browning. Letting their liquid cook off builds the deep savory flavor.
Salt carefully. Broth and soy sauce both add salt, so taste first.
Use a deep dish. If your skillet isn’t oven-safe, transfer the filling to a deep baking dish before topping.

What to Serve With It

This is a filling dinner on its own. A few simple sides go well:

A crisp green salad with a tangy vinaigrette
Steamed green beans or roasted broccoli
Crusty bread for scooping up any extra filling

Storing, Freezing & Reheating

Refrigerate: Cover and store for up to 4 days.
Freeze: Freeze the whole pie or individual portions for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm in a 350°F oven, covered, until heated through, then uncover for a few minutes to crisp the top. The microwave works for single portions.

Frequently Asked Questions

Can I use canned lentils? Yes. Use about 1½ cups drained, rinsed lentils and reduce the simmering time to about 10 minutes, just to blend the flavors.

Can I make it ahead? Yes. Assemble the pie, cover, and refrigerate for up to a day. Add 10-15 minutes to the bake time since it starts cold.

What kind of mushrooms work best? Button or cremini mushrooms are ideal. Baby bellas and a mix of other mushrooms work too.

Is this pie vegan? It can be. Use plant-based milk, check your broth, and skip any butter or Parmesan.

Can I use sweet potatoes for the topping? Yes. Mash them with a little milk and salt, though they cook faster than russets.

Mushroom Lentil Shepherd’s Pie Recipe

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Ingredients Method Notes

Ingredients

Ingredients: filling
2 tbsp olive oil
1½ lbs button or cremini mushrooms thinly sliced
1 medium yellow onion diced
1 large carrot peeled and diced
1 rib celery diced
2 cloves garlic minced
½ cup green or grey lentils
2 tbsp tomato paste
1 tbsp soy sauce or tamari for gluten free
2 tsp Dijon mustard
1 tsp dried thyme
1 tsp dried rosemary
½ tsp ground black pepper
1 cup broth
2 cups frozen peas
Ingredients: mashed potatoes
3 lbs russet potatoes peeled and diced
⅓ cup milk
2 tsp salt divided
½ tsp ground black pepper
To serve: freshly ground black pepper nutritional yeast, fresh parsley

Method

Heat the oven to 375°F.
Heat the oil in a large oven-safe skillet over medium-high. Cook the onion 4-6 minutes, then the mushrooms about 8 minutes until browned.
Add the carrot, celery, and garlic and cook 3-5 minutes.
Stir in the lentils, tomato paste, Dijon, thyme, rosemary, and pepper for 1 minute.
Add the broth and soy sauce, bring to a simmer, cover, and cook on low for 25-30 minutes until the lentils are tender.
Meanwhile, boil the potatoes in water with 1 teaspoon salt for 15-20 minutes. Reserve 1 cup of the water, drain, and mash with the milk, ½ cup reserved water, ½ teaspoon salt, and pepper.
Spread the peas over the filling, then top with the mashed potatoes.
Bake 25-30 minutes until bubbling and lightly golden. Broil 2-3 minutes for extra color.
Cool 10 minutes and garnish with parsley, pepper, and nutritional yeast.