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Mushroom and Lentil Shepherd Pie
A hearty mushroom and lentil filling under creamy mashed potato — the ultimate vegan comfort food. Forking the surface of the mashed potato topping before baking creates the little crispy peaks that turn golden brown in the oven.
Ingredients
Instructions
Fry onion, carrot and celery in oil 10 minutes until soft.
Add garlic, mushrooms and thyme, cook 5 minutes.
Add lentils, tomatoes, paste, soy sauce and 400ml water.
Simmer covered 30 minutes until lentils are tender.
Season generously and transfer to a baking dish.
Top with creamy vegan mashed potato.
Fork the surface and drizzle with olive oil.
Bake at 200C for 25 minutes until top is golden.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
