Mushroom and Lentil 'Shepherds' Pie -

Mushroom and Lentil ‘Shepherds’ Pie

More comfort food this week!  This is my vegetarian recipe for shepherds pie and it can easily be adapted to be vegan too.  Back in February this year I posted a recipe for mushroom and lentil bolognase and I used that recipe as the basis for this one.  This dish is hearty, satisfying and just what you need on a chilly Autumn/Winter evening.

Mushroom & Lentil 'Shepherds' Pie
Serves 4
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Prep Time
30 min
Prep Time
30 min
  1. 800g white potatoes. Peeled and cubed
  2. 1 tbsp olive oil
  3. 1 small white onion, diced
  4. 1 clove garlic, minced
  5. 1 large carrot (approx. 150g), peeled and diced
  6. 200g mushrooms, diced
  7. 1 x 400g can cooked green lentils
  8. 1 tbsp tomato puree
  9. 1 tbsp soy sauce
  10. 1 tsp dried thyme
  11. 1/2 tbsp cornflour
  12. 50g frozen peas
  1. Pre-heat your oven to 180 C (350 F)
  2. Place the potatoes in a large pan of cold water. Bring to the boil and simmer for 15-20 mins until just tender. Remove from the heat and mash with a splash of milk and knob of butter.
  3. While the potatoes are cooking, heat the oil in a large pan. Add the onion and garlic and cook over a low/medium heat until translucent (about 5 minutes).
  4. Add the mushrooms and carrot and continue to cook for a further 5 minutes.
  5. Add the lentils, soy sauce, tomato puree, thyme and cornflour. Stir well, replace the lid and simmer gently for 20 minutes. Stir every few minutes and if the mixture starts sticking to the pan add a little water.
  6. Remove the mushroom and lentil mixture from the heat and stir in the frozen peas.
  7. Spoon into a pie dish and then spoon the mashed potato evenly over the top.
  8. Cook for 30 minutes.
PS. I forgot to add the peas to the pie shown in the photo above – whoops!!

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