Lentil & Mushroom Shepherd’s Pie

ByBui Thao

This is one of those cozy, hearty meals that’s totally satisfying and somehow feels like a hug in a bowl.

It’s rich, savory, and totally meatless, but you’d never miss the meat.

Lentils and mushrooms bring that “meaty” bite, and the mashed potato topping is creamy and golden-brown perfection.

If you’ve never made a plant-based shepherd’s pie before, don’t stress—it’s simpler than it sounds, and every step builds amazing flavor.

Why I Love This Recipe

This was one of the first plant-based dinners that completely won over my family. Even the ones who “need meat” cleaned their plates. It’s filling, flavorful, and feels like a real meal. I made it once for a Sunday dinner, and now it’s in rotation monthly.

  • It’s hearty and satisfying without meat
  • Everything is made in one pan before baking
  • The flavor from mushrooms + herbs is next level
  • The mashed potato topping is crispy on top, fluffy underneath
  • It’s meal-prep friendly and great for leftovers
Lentil & Mushroom Shepherd’s Pie

Makes: 6 servings

Total Time: 1 hour 10 minutes

What You’ll Need

  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 ½ cups mushrooms, finely chopped
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 cup green or brown lentils, rinsed
  • 2 cups vegetable broth
  • 1 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • Salt and pepper to taste

Mashed Potato Topping

  • 4 cups peeled and diced russet potatoes (about 3 large)
  • 4 tbsp unsalted butter (or plant-based)
  • ⅓ cup milk (or plant-based milk)
  • Salt to taste
Lentil & Mushroom Shepherd’s Pie

Pro Tips

  • Cut mushrooms small so they blend in with the lentils for a better texture
  • Don’t skip the tomato paste—it brings that deep, umami flavor
  • Let the filling simmer long enough to thicken up; too runny and the pie won’t set
  • Use a fork to rough up the top of the mashed potatoes before baking—it’ll crisp beautifully
  • This pie tastes even better the next day

Tools Needed

  • Large skillet or sauté pan
  • Medium pot (for potatoes)
  • Potato masher
  • Measuring spoons and cups
  • Mixing spoon
  • Baking dish (round or square, 9-inch)

Substitutions and Variations

  • Swap lentils for canned lentils to save time—use 2 cans, drained
  • Add peas or corn for extra veggies
  • Use sweet potatoes instead of russet for the topping
  • Coconut aminos can replace soy sauce

Make Ahead Tips

  • The filling and potatoes can both be made ahead and stored separately
  • Assemble the full pie and refrigerate for up to 24 hours before baking

How to Make Lentil & Mushroom Shepherd’s Pie

Step 1: Cook the potatoes

Bring a pot of salted water to a boil. Add 4 cups of peeled and diced russet potatoes. Cook for 15–20 minutes until soft.

Lentil & Mushroom Shepherd’s Pie

Step 2: Sauté the veggies

Heat 2 tbsp olive oil in a large skillet. Add 1 diced onion, 3 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Cook for 5–7 minutes, stirring often, until soft.

Lentil & Mushroom Shepherd’s Pie

Step 3: Add mushrooms & herbs

Stir in 1½ cups finely chopped mushrooms, 1 tbsp tomato paste, 1 tsp dried thyme, and 1 tsp dried rosemary. Cook for 5 more minutes until mushrooms shrink and release liquid.

Lentil & Mushroom Shepherd’s Pie

Step 4: Add lentils and broth

Pour in 1 cup of rinsed green lentils and 2 cups of vegetable broth. Add 1 tbsp soy sauce and 1 tbsp balsamic vinegar. Stir, bring to a simmer, cover, and cook for 25–30 minutes until lentils are tender and the mix has thickened.

Lentil & Mushroom Shepherd’s Pie

Step 5: Mash the potatoes

Drain the cooked potatoes. Add 4 tbsp butter, ⅓ cup milk, and a pinch of salt. Mash until smooth and creamy.

Lentil & Mushroom Shepherd’s Pie

Step 6: Assemble the pie

Spoon the lentil filling into a 9-inch baking dish. Spread mashed potatoes evenly on top. Use a fork to rough up the top.

Lentil & Mushroom Shepherd’s Pie

Step 7: Bake

Bake at 400°F for 20–25 minutes until the top is golden and slightly crisp.

Step 8: Serve

Let cool for 10 minutes, then scoop into bowls and serve warm.

Lentil & Mushroom Shepherd’s Pie

Leftovers & Storage

  • Store leftovers in an airtight container for up to 4 days
  • Reheat in the oven or microwave until hot
  • Can be frozen for up to 1 month—thaw overnight in the fridge before reheating

Macros (Per Serving – Approximate)

Calories: 320
Protein: 12g
Carbs: 48g
Fat: 10g
Fiber: 12g

Why This Recipe Works (Quick Science)

Lentils are full of protein and absorb flavor like a sponge. Mushrooms bring natural umami and moisture. Cooking down the base with tomato paste and herbs deepens the flavor. The mashed potatoes on top insulate the filling as it bakes, creating that crispy-soft contrast.

Common Mistakes

  • Not cooking lentils long enough—they need to be tender
  • Using too much liquid—the filling should be thick, not soupy
  • Not seasoning enough—taste as you go and add salt if needed
  • Spreading mashed potatoes when they’re cold—do it while they’re still warm and easy to work with

What to Serve With

  • Simple green salad with lemon vinaigrette
  • Garlic green beans
  • Warm crusty bread
  • Roasted broccoli

FAQ

Can I use canned lentils?
Yes! Use 2 cans (drained and rinsed). Skip the simmering time—just heat for 10 minutes.

Can I make this gluten-free?
Totally—just double-check that your broth, soy sauce, and vinegar are gluten-free.

Can I prep this ahead of time?
Yes, you can assemble it and bake it later. It also freezes well.

Final Thoughts

Lentil & Mushroom Shepherd’s Pie is one of those recipes that surprises you—it’s cozy, filling, and packed with flavor. Whether you’re cooking for yourself or feeding a crowd, it’s a feel-good meal that hits every time.

Try it out and let me know how it goes! I’d love to hear what you think or help if you have any questions.

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