Mushroom and Lentil Shepherd Pie

Name: Mushroom and Lentil Shepherd Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 300g green lentils; 400g mushrooms, diced; 2 carrots, diced; 2 stalks celery, diced; 1 large onion, diced; 3 cloves garlic, minced; 400g crushed tomatoes; 2 tbsp tomato paste; 1 tsp dried thyme; 2 tbsp soy sauce; 1.2kg floury potatoes, mashed with plant butter and plant milk; 3 tbsp olive oil

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.

Total time

80 min

Prep

20 min

Cook

60 min

Difficulty

medium

Cuisine

Vegan

vegetarianvegan

Ingredients

300ggreen lentils

400gmushrooms, diced

2carrots, diced

2 stalkscelery, diced

1large onion, diced

3 clovesgarlic, minced

400gcrushed tomatoes

2 tbsptomato paste

1 tspdried thyme

2 tbspsoy sauce

1.2kgfloury potatoes, mashed with plant butter and plant milk

3 tbspolive oil

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.

Calories

402

Protein

11.8g

Fat

11.2g

Carbs

66.9g

Fiber

10.9g

Sodium

477mg

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