MUSHROOM AND LENTIL SHEPHERD’S PIE
Mushroom and Lentil Shepherd’s Pie is a satisfying and wholesome vegan version of a classic British comfort dish. This single-serve recipe brings earthy green lentils, savoury mushrooms and aromatic thyme in a rich and delicious filling. Topped with creamy mashed potatoes and baked until golden, it’s a dish that delivers hearty satisfaction without any meat or dairy. Ideal for cosy nights or make-ahead weekday meals, this pie offers plant-based protein, fibre and a boost of nutrients with every forkful. It’s a comforting and flavourful dish with textures that mimic traditional shepherd’s pie. With just a handful of simple ingredients, you can create a complete and balanced entrée that’s warm, rustic and family-friendly. It’s also freezer-friendly and easy to customise with your favourite vegetables or herbs.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
British
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Winter
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Healthy, High Fibre, Low Fat, Quick & Easy
DISH TYPE
Casserole / Gratin
INGREDIENTS
There are the following ingredients for Mushroom and Lentil Shepherd’s Pie:
- ½ cup cooked green lentils
- ½ cup mushrooms, chopped
- ½ onion, chopped
- ½ cup mashed potato
- 1 tsp olive oil
- ½ tsp thyme
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories:9 kcal
- Protein:5 g
- Carbohydrates:2 g
- Sugars:9 g
- Fibre:6 g
- Fat:1 g
- Saturated Fat:5 g
- Sodium: 745 mg
- Potassium:8mg
- Iron:1 mg
- Calcium:9 mg
- Vitamin D: 1 mg
PREPARATION
- Preheat Oven: Set oven to 190°C (375°F) and lightly grease a small baking dish.
- Sauté Base: Heat olive oil in a pan over medium heat. Add chopped onion and cook until translucent, about 3 minutes. Add mushrooms and sauté for another 4 minutes until browned.
- Add Lentils And Seasoning: Stir in cooked lentils, thyme, salt and pepper. Cook for 2 minutes to blend flavours and then remove from heat.
- Layer In Dish: Spoon the lentil-mushroom mixture into the baking dish. Spread mashed potatoes evenly on top using a spatula or fork to create a ridged texture.
- Bake Until Golden: Place in oven and bake for 15–18 minutes or until the top is lightly browned.
- Serve Warm: Let cool slightly before serving. Garnish with herbs if desired.
PREP TIME
10 minutes
COOKING TIME
18 minutes
TIPS
- Use Leftover Mash: Speeds up the recipe and minimises prep time.
- Mash Smoothly: A creamy texture helps to spread the topping evenly.
- Add Umami: A splash of tamari or soy sauce deepens the savoury profile.
- Brown Mushrooms Well: Adds richness and depth of flavour to the filling.
- Fork The Top: Create texture for a crispier baked potato topping.
VARIATIONS
- Add Veggies: Include peas, carrots or diced courgettes in the lentil mix.
- Use Sweet Potato: Swap standard mash for sweet potato for a twist.
- Spice It Up: Add smoked paprika or a dash of cayenne for warmth.
- Make Gluten-Free: Use gluten-free mash and tamari instead of soy sauce.
- Add Creaminess: Mix mashed potatoes with a spoonful of vegan yoghurt or olive oil.
- Make It Cheesy: Top with vegan grated cheese before baking.
PREPPING AND STORAGE
- Make Ahead: Assemble the pie and refrigerate it covered for up to 24 hours before baking.
- Refrigerate Leftovers: Store cooked pie in an airtight container for up to 3 days.
- Freeze Friendly: Wrap tightly and freeze for up to 2 months. Thaw before reheating.
- Reheat Gently: Warm in the oven at 180°C (350°F) until heated through.