Smoky Lentil Mushroom Shepherd’s Pie
An umami-rich lentil base topped with fluffy mashed potatoes and baked to golden perfection.
Ingredients
- 2 cups Cooked brown lentils
- 8 oz Mushrooms chopped
- 1 Yellow onion diced
- 1 Carrot diced
- 1 cup Veggie broth
- 1 tbsp Tomato paste
- 1 tsp Smoked paprika
- 1/2 tsp Dried thyme
- 1.5 lbs Potatoes cubed
- 2 tbsp Olive oil
- 1/4 cup Plant milk
- Garnish: Fresh chives.
Instructions
- Boil potatoes until tender; mash with oil, milk, salt, and pepper.
- Sauté mushrooms, carrots, and onions until browned.
- Stir in tomato paste, lentils, broth, and spices. Simmer until thick.
- Spread filling in a dish, top with mash, and make ridges with a fork.
- Bake at 400°F (200°C) for 20 minutes until golden. Garnish with chives.
Notes
Protein: ~18g per serving.
Tip: You can swap half the potatoes for cauliflower to make the topping lighter.
