Lentil and Mushroom Shepherd's Pie

VegetarianComfort foodProtein-rich
Prep: 20m
Cook: 40m
Total: 60m
Medium

About this Dish

Savor the umami goodness of mushrooms and lentils topped with creamy mashed potatoes, perfect for a hearty meal.

Servings: 6

Ingredients

  • lentils1cup(cooked)
  • mushrooms2cups(chopped)
  • carrots2(diced)
  • peas1cup
  • onion1(diced)
  • garlic2cloves(minced)
  • vegetable broth1cup
  • tomato paste2tablespoons
  • olive oil2tablespoons
  • potatoes4(boiled and mashed)
  • butter2tablespoons
  • milk0.5cup(warmed)

Seasonings

  • thyme1teaspoon
  • salt1teaspoon
  • black pepper0.5teaspoon

Equipment

  • oven
  • baking dish
  • large skillet
  • potato masher

Steps

Step 1

Make the Filling

20 minHeat: Medium
  • Preheat oven to 400°F (200°C).
  • In a skillet, heat olive oil over medium heat.
  • Add onion, garlic, carrots, and mushrooms; sauté until tender.
  • Stir in lentils, peas, vegetable broth, tomato paste, thyme, salt, and pepper.
  • Simmer until thickened, about 10 minutes.

Checkpoints

  • Vegetables are tender
  • Filling is thickened
Step 2

Prepare the Mashed Potatoes

10 min
  • Mash the boiled potatoes with butter and warm milk.
  • Season with salt to taste.

Checkpoints

  • Potatoes are creamy
Step 3

Assemble the Shepherd's Pie

5 min
  • Transfer the filling into a baking dish.
  • Spread mashed potatoes evenly on top.

Checkpoints

  • Mashed potatoes are spread
Step 4

Bake the Shepherd's Pie

20 minHeat: 400°F
  • Bake in preheated oven for 20 minutes until the top is golden.

Checkpoints

  • Top is golden

Notes

  • Pairs well with crusty bread.

Serving Suggestions

  • Crusty bread
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