AuthorLeah St John, CHN
RatingDifficultyBeginner

This Vegan Mushroom Lentil Shepherds Pie is a comforting, satisfying, and scrumptious meal! It consists of a hearty mushroom and lentil stew topped with heaps of creamy mashed potatoes. Plus, it's oil-free, gluten-free, and can be ready to eat in just 45 minutes.

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Yields6 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

Mashed Potato
 2 lbs yellow potatoes
 1 cup unsweetened plain plant-based yogurt
 1 tbsp miso
 Wateras needed
Mushroom Lentil Stew
 1 lb cremini mushrooms
 1 large yellow onion
 2 large carrots
 2 large celery stalks
 1 cup peas
 6 garlic cloves
 3 cups water
 1 cup dried green lentilsrinsed and drained
 1 low sodium veggie stock cubeor use low sodium veggie stock instead of water
 2 tbsp tomato paste
 1 tbsp vegan Worcestershire sauce
 1 tbsp lemon juice
 1 tbsp gluten-free tamari
 2 tsp onion powder
 1 tsp garlic powder
 1 tsp dried rosemary
 1 tsp dried thyme

Mashed Potato
1

Scrub or peel the potatoes and cut large ones into quarters and medium/small ones in half, keeping them all roughly the same size. Add them to a pan and cover with water. Bring to a boil, and cook for 15 minutes, or until tender. Meanwhile, continue with step 3.

2

Once cooked, carefully drain, add the yogurt and miso to the pan, and mash until creamy. Add water as necessary to reach desired consistency. Cover and set aside if the mushroom lentil stew hasn't finished cooking.

Mushroom Lentil Stew
3

Slice the mushrooms, and dice the onion, carrots, and celery. Sautee them with 2-4 tbsp of water in a large soup pot on medium/high heat, for about 5 minutes or until the mushrooms begin releasing their water.

4

Add the water, lentils, stock, rosemary, thyme, onion powder, and garlic powder. Bring to a boil, and cook covered for 15 - 20 minutes, or until the lentils are cooked. Add the remaining ingredients, and stir well to combine. Taste, and season as needed if necessary.

Final Assembly
5

Transfer the mushroom lentil base to a 9" round dish or 8"x8" dish, and top with the mashed potato. Place in oven, and broil on high until the mashed potato starts to brown. Carefully remove from oven, serve, and enjoy!

Category

Ingredients

Mashed Potato
 2 lbs yellow potatoes
 1 cup unsweetened plain plant-based yogurt
 1 tbsp miso
 Wateras needed
Mushroom Lentil Stew
 1 lb cremini mushrooms
 1 large yellow onion
 2 large carrots
 2 large celery stalks
 1 cup peas
 6 garlic cloves
 3 cups water
 1 cup dried green lentilsrinsed and drained
 1 low sodium veggie stock cubeor use low sodium veggie stock instead of water
 2 tbsp tomato paste
 1 tbsp vegan Worcestershire sauce
 1 tbsp lemon juice
 1 tbsp gluten-free tamari
 2 tsp onion powder
 1 tsp garlic powder
 1 tsp dried rosemary
 1 tsp dried thyme

Directions

Mashed Potato
1

Scrub or peel the potatoes and cut large ones into quarters and medium/small ones in half, keeping them all roughly the same size. Add them to a pan and cover with water. Bring to a boil, and cook for 15 minutes, or until tender. Meanwhile, continue with step 3.

2

Once cooked, carefully drain, add the yogurt and miso to the pan, and mash until creamy. Add water as necessary to reach desired consistency. Cover and set aside if the mushroom lentil stew hasn't finished cooking.

Mushroom Lentil Stew
3

Slice the mushrooms, and dice the onion, carrots, and celery. Sautee them with 2-4 tbsp of water in a large soup pot on medium/high heat, for about 5 minutes or until the mushrooms begin releasing their water.

4

Add the water, lentils, stock, rosemary, thyme, onion powder, and garlic powder. Bring to a boil, and cook covered for 15 - 20 minutes, or until the lentils are cooked. Add the remaining ingredients, and stir well to combine. Taste, and season as needed if necessary.

Final Assembly
5

Transfer the mushroom lentil base to a 9" round dish or 8"x8" dish, and top with the mashed potato. Place in oven, and broil on high until the mashed potato starts to brown. Carefully remove from oven, serve, and enjoy!

Vegan Mushroom Lentil Shepherds Pie