Mushroom and Lentil Shepherd’s Pie with Olive Oil Mash
Craving a comforting dish that warms the soul? This roasted mushroom and lentil shepherd’s pie has you covered. It’s a plant-based twist on a classic, packed with earthy flavors and a satisfying texture that will have everyone asking for seconds.
Ingredients
- 2 cups mushrooms, diced
- 1 cup cooked lentils (green or brown)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 4 medium potatoes, peeled and cubed
- 3 tablespoons olive oil
- 1/4 cup unsweetened plant-based milk
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Mushrooms: Spread the diced mushrooms on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes until golden brown.
- Prepare the Filling: In a large skillet, sauté the onion, garlic, and carrots until softened. Stir in the roasted mushrooms, cooked lentils, vegetable broth, tomato paste, thyme, salt, and pepper. Simmer for 10 minutes until thickened.
- Make the Olive Oil Mash: Boil the cubed potatoes in salted water until tender. Drain and mash with olive oil and plant-based milk until creamy. Season with salt and pepper.
- Assemble the Pie: In a baking dish, spread the lentil and mushroom filling evenly. Top with the olive oil mash, smoothing it out with a spatula.
- Bake: Bake in the preheated oven for 25-30 minutes until the top is golden and crispy. Let it cool slightly before serving.
Cook’s tips
- Roast the mushrooms until they are deeply golden; this intensifies their umami flavor.
- For extra creamy mash, use a potato ricer or mash while the potatoes are still hot.
- Rough up the top of the mash with a fork before baking to get extra crispy peaks.
- Let the pie rest for 10 minutes after baking so the filling sets and slices cleanly.
- Adjust salt and pepper at the end of simmering the filling; the broth and tomato paste can vary in saltiness.
Substitutions
- Use cremini or portobello mushrooms instead of white button mushrooms.
- Swap lentils with chickpeas or cannellini beans for a different texture.
- Replace potatoes with sweet potatoes or a mix of root vegetables for the mash.
- Use any neutral oil (like canola or avocado) instead of olive oil.
- Substitute plant-based milk with oat milk, soy milk, or even water for a lighter mash.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes, or microwave until heated through.
Frequently asked questions
Can I make this shepherd's pie ahead of time?
Yes, you can assemble the pie up to 2 days ahead. Cover and refrigerate, then bake when ready, adding 10 extra minutes to the baking time if starting from cold.
Can I freeze this dish?
Absolutely. Assemble the pie, cover tightly, and freeze for up to 3 months. Bake from frozen at 375°F (190°C) for 45-50 minutes, or thaw overnight in the fridge and bake as directed.
What can I serve with this pie?
It's a complete meal on its own, but it pairs well with a simple green salad, steamed greens, or crusty bread.
Can I use other types of lentils?
Green or brown lentils work best as they hold their shape. Red lentils will break down and create a mushier filling, which you might still enjoy but the texture will differ.
