Go Back

Smoky Lentil Mushroom Shepherd’s Pie

An umami-rich lentil base topped with fluffy mashed potatoes and baked to golden perfection.
Print Recipe
Ingredients Method Notes

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.

Method
 

  1. Boil potatoes until tender; mash with oil, milk, salt, and pepper.
  2. Sauté mushrooms, carrots, and onions until browned.
  3. Stir in tomato paste, lentils, broth, and spices. Simmer until thick.
  4. Spread filling in a dish, top with mash, and make ridges with a fork.
  5. 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.