This is one of those meals that feels like a warm hug in a bowl.
It’s rich, flavorful, and totally plant-based—perfect for when you want comfort food but still eat clean.
🍲 Why I Love This Recipe
This shepherd’s pie reminds me of fall dinners when the weather gets chilly and I want something that feels like home. It’s packed with good stuff and tastes like something that’s been slow-cooked for hours, even though it comes together pretty fast.
- It’s meatless but still hearty
- That mashed potato topping? Fluffy heaven
- The lentils and mushrooms bring the “meaty” texture
- Makes enough to feed a crowd
- Freezer-friendly and meal prep approved
👩🍳 Servings + Cook Time
- Servings: 6
- Total Time: 55 minutes
(20 minutes prep, 35 minutes cook time)
📊 Macros (Per Serving, Approximate
- Calories: 310
- Protein: 14g
- Carbs: 39g
- Fat: 9g
- Fiber: 10g
🔬 Why This Recipe Works (Quick Science)
Lentils are a powerhouse for plant protein and soak up flavor like a sponge. Mushrooms give that deep umami richness, almost like slow-cooked beef. Topping it with creamy mashed potatoes adds contrast in both flavor and texture. It all bakes together into a crave-worthy casserole that’s cozy but balanced.
📝 What You’ll Need
For the filling:
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 3 garlic cloves, minced
- 8 oz cremini mushrooms, finely chopped
- 1 ½ cups cooked green or brown lentils
- 2 tbsp tomato paste
- 1 tbsp soy sauce or tamari
- ½ tsp dried thyme
- ½ tsp dried rosemary
- 1 cup vegetable broth
- Salt and pepper, to taste
For the mashed potato topping:
- 2 lbs Yukon gold potatoes, peeled and cubed
- ¼ cup plant-based milk (unsweetened)
- 2 tbsp vegan butter
- Salt, to taste
🍽️ Tools Needed
- Large skillet
- Medium pot
- Colander
- Potato masher
- 9×13 baking dish
- Wooden spoon
- Knife and cutting board
🥄 Step-by-Step Instructions
Step 1: Boil the potatoes
Add peeled and cubed Yukon gold potatoes to a pot of salted water. Boil until fork-tender, about 15-20 minutes.
Step 2: Sauté the aromatics
Heat olive oil in a skillet. Add diced onion and carrots. Cook until softened, about 5-7 minutes.
Step 3: Add garlic and mushrooms
Add minced garlic and chopped mushrooms to the skillet. Cook until mushrooms release their moisture and brown, about 7 minutes.
Step 4: Add lentils and seasonings
Stir in cooked lentils, tomato paste, soy sauce, thyme, and rosemary. Cook for 2 minutes to blend flavors.
Step 5: Pour in broth and simmer
Add vegetable broth and simmer until the mixture thickens, about 5-7 minutes. Season with salt and pepper.
Step 6: Mash the potatoes
Drain the potatoes. Mash with vegan butter, plant-based milk, and salt until creamy and smooth.
Step 7: Assemble the pie
Spoon the lentil mixture into a baking dish. Spread mashed potatoes evenly on top.
Step 8: Bake until golden
Bake at 400°F (200°C) for 20-25 minutes, or until the top is slightly golden and bubbling at the edges.
🥦 What to Serve With
- Steamed green beans or peas
- Simple arugula salad with lemon vinaigrette
- Roasted Brussels sprouts
- Crusty bread for scooping
🧠 Why This Recipe Works for Meal Prep
- Make the filling a day ahead and store in the fridge
- You can freeze the entire dish before baking
- Reheats great for lunch or dinner the next day
- Double the recipe and bake in two smaller dishes—freeze one!
🍽️ Meal Plan Ideas
Monday: Lentil & Mushroom Shepherd’s Pie
Tuesday: Vermicelli salad with peanut sauce
Wednesday: Leftover shepherd’s pie with broccoli salad
Thursday: Stuffed mushrooms + chili crunch tofu
Friday: Vegan tacos with roasted veggies
⚠️ Common Mistakes to Avoid
- Undercooking the potatoes: Make sure they’re soft all the way through before mashing
- Skipping the simmer: Let the filling thicken or it’ll be watery
- Not seasoning enough: Taste as you go and adjust salt/pepper
- Spreading mashed potatoes too thin: Keep the layer fluffy and even
- Using watery lentils: Drain cooked lentils well so filling doesn’t get mushy
❓ FAQ
Can I use canned lentils?
Yes! Just drain and rinse them well.
Can I make this ahead?
Totally. Assemble it up to 2 days in advance and bake when ready.
What kind of potatoes work best?
Yukon gold is my favorite for creaminess, but russets work too.
Can I freeze it?
Yes. Wrap tightly and freeze unbaked. Add 10 extra minutes to bake time when frozen.
Is it gluten-free?
Yes, as long as you use tamari instead of soy sauce.
Let me know if you’d like a printable version, a grocery checklist, or a version for freezer meal swaps!