Main CourseDinner

Shepherd's Pie with Lentil and Mushroom Topping

Name: Shepherd's Pie with Lentil and Mushroom Topping
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: vegan_world, british
Ingredients: 900 g potato peeled and quartered; 120 ml unsweetened plant milk; 30 g vegan butter; 2 tbsp olive oil; 1 pcs yellow onion chopped; 2 pcs carrot diced; 2 pcs celery stalk diced; 225 g cremini mushroom sliced; 3 clove garlic minced; 170 g dried green lentil rinsed; 720 ml vegetable broth; 2 tbsp tomato paste; 1 tsp dried thyme; 0.5 tsp dried rosemary; 1 tbsp soy sauce; 120 g frozen pea; 1 tsp salt; 0.5 tsp black pepper freshly ground

This comforting vegan shepherd's pie features a rich and savory lentil and mushroom base, slow-cooked with aromatic vegetables and herbs. It's topped with a creamy, fluffy layer of mashed potatoes, baked until golden brown and bubbly. A hearty and satisfying dish perfect for a family meal.

An original recipe by Forkin

Total time: 1 hr 30 min
Serves: 6
Difficulty: Medium

Vegetarian

Allergen information: may contain celery, gluten, milk, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

topping

900 gpotato, peeled and quartered
120 mlunsweetened plant milk
30 gvegan butter

base

2 tbspolive oil
1 pcsyellow onion, chopped
2 pcscarrot, diced
2 pcscelery stalk, diced
225 gcremini mushroom, sliced
3 clovegarlic, minced
170 gdried green lentil, rinsed
720 mlvegetable broth
2 tbsptomato paste
1 tspdried thyme
0.5 tspdried rosemary
1 tbspsoy sauce
120 gfrozen pea

seasoning

1 tspsalt
0.5 tspblack pepper, freshly ground

Equipment

large pot · wooden spoon · baking dish · potato masher · oven-safe skillet

The method

Step by step

1
Place the potatoes in a large pot and cover with cold, salted water.
2
Bring to a boil, then reduce heat and simmer until fork-tender, about 15-20 minutes.
About 20 min
3
While potatoes cook, preheat your oven to 190°C (375°F).
4
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat.
About 2 min
5
Add the onion, carrot, and celery. Sauté for 5-7 minutes until softened.
About 7 min
6
Add the mushrooms and cook until their moisture has released and evaporated, about 5-8 minutes.
About 8 min
7
Stir in the garlic, tomato paste, dried thyme, and dried rosemary. Cook for 1 minute until fragrant.
About 1 min
8
Add the lentils, vegetable broth, and soy sauce. Bring to a simmer.
About 5 min
9
Reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender and most of the liquid has been absorbed.
About 25 min
Cook’s note: Stir occasionally to prevent sticking.
10
Drain the cooked potatoes thoroughly.
11
Return the drained potatoes to the pot. Add the unsweetened plant milk, vegan butter, salt, and black pepper.
12
Mash until smooth and creamy.
About 3 min
Cook’s note: Do not overmix, or potatoes can become gummy.
13
Stir the frozen peas into the lentil mixture.
14
Taste the lentil mixture and adjust seasoning if needed.
15
Spread the lentil and mushroom base evenly in the oven-safe skillet or a 9x13 inch baking dish.
About 2 min
16
Carefully spoon the mashed potatoes over the lentil mixture, spreading it to the edges.
About 2 min
Cook’s note: You can use a fork to create ridges on top for extra crispiness.
17
Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbly.
About 25 min
Cook’s note: If the top isn't browning enough, you can briefly broil it for 1-2 minutes, watching carefully.
18
Let the pie rest for 5-10 minutes before serving.
About 10 min
Cook’s note: This helps the filling set and makes serving easier.

Keep it good

Storage

Store leftover shepherd's pie in an airtight container in the refrigerator.

Reheating

Reheat individual portions in the microwave or a larger portion in the oven at 175°C (350°F) until heated through.