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Mushroom & Lentil Shepherd's Pie

This Mushroom & Lentil Shepherd's Pie is the perfect make-ahead, vegetarian meal for a cold day. Packed with plant-based protein and fibre!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: Canadian, Irish
Keyword: Comfort Food, Plant-Based, Vegetarian
Servings: 6 servings

Ingredients

  • 5 medium potatoes (~ 1.5 lbs), peeled and quartered
  • 2 tsp salt
  • 1/2 white onion, diced
  • 1 large or 2 small garlic cloves, minced
  • 3 small carrots, chopped (~1 cup)
  • 5 white mushrooms, diced (~ 1 cup)
  • 1 (398 ml) can lentils (~ 1 2/3 cup)
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika (regular paprika is fine!)
  • 2 tbsp cornstarch
  • 1 (156ml) can tomato paste (~2/3 cup)
  • 3/4 cup frozen peas
  • 3/4 cup frozen corn
  • 2 cups vegetable stock
  • 1/2 cup milk
  • 2 tbsp butter

Instructions

Cook Potatoes

  • Place peeled and quartered potatoes into a large pot and cover with water.
  • Sprinkle with 1 tsp of salt and bring to a boil.
  • Once boiling, cover and simmer on low for 15-20 minutes or until potatoes are tender when pierced with a fork.
  • Once potatoes are done, drain and let cool.

Cook the Veggies

  • Meanwhile, preheat the oven to 350F.
  • Prep the garlic, onion, carrots and mushrooms if not already done.
  • Add 2 tsp oil to a hot pan. I used a cast-iron skillet and cooked the whole dish in it. You could also use a regular pan and then add it to a baking dish to put into the oven.
  • On medium-low, cook onions for about 2 minutes or until they start to go translucent.
  • Add garlic and cook until fragrant, about 1-2 minutes.
  • Add carrots and cook for 3-4 minutes or until carrots begin to soften.
  • Add mushrooms and lentils. Cook for 1-2 minutes.
  • Add spices and tomato paste. Add salt and pepper to taste. Cook for 2-3 minutes.
  • Add vegetable stock and cornstarch and bring to a simmer for about 5 minutes.
  • Throw in frozen peas and corn and mix to incorporate.

Putting it all together

  • Add 1 tsp of salt, milk and butter to potatoes and mash until smooth.
  • After veggies are cooked and cooled slightly, top with mashed potatoes and spread to cover all the edges (as you can tell by the pictures, I did not do this). You can do this right in the cast-iron pan or in a baking dish.
  • Put it in the oven for 20-25 minutes or until the top of the potatoes become slightly golden.