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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
 

  1. Heat the oven to 375°F.
  2. 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.
  3. Add the carrot, celery, and garlic and cook 3-5 minutes.
  4. Stir in the lentils, tomato paste, Dijon, thyme, rosemary, and pepper for 1 minute.
  5. Add the broth and soy sauce, bring to a simmer, cover, and cook on low for 25-30 minutes until the lentils are tender.
  6. 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.
  7. Spread the peas over the filling, then top with the mashed potatoes.
  8. Bake 25-30 minutes until bubbling and lightly golden. Broil 2-3 minutes for extra color.
  9. Cool 10 minutes and garnish with parsley, pepper, and nutritional yeast.

Notes

Use tamari for gluten free and plant milk for vegan. Freezes well for up to 3 months.