1h 20mLentil Mushroom Shepherd's Pie
A hearty vegan casserole with savory lentils and mushrooms under a fluffy mashed potato topping. This cozy baked dinner is rich, plant-based, and made with standard grocery-store ingredients.
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Cook this recipe
- vegetable broth-3 cups
- russet potatoes-2 lb
- cremini mushrooms-12 oz
- brown lentils-1 cup
- carrots-1 cup
- yellow onion-1 medium
- frozen peas-1 cup
- reserved potato cooking water-0.5 cups
- olive oil-3 tbsp
- kosher salt-1.5 tsp
- dried thyme-1 tsp
- smoked paprika-1 tsp
- black pepper-0.5 tsp
Preheat the oven to 400°F; rinse the lentils, slice the mushrooms, dice the onion and carrots, and cut the potatoes into even 1-inch pieces.
Keep fingers tucked away from the blade while slicing mushrooms, dicing vegetables, and cutting potatoes.
Place the potatoes in a large pot, cover with water, and bring to a boil; simmer 12 to 15 minutes until fork-tender, then drain, reserving 1/2 cup cooking water.
Drain the hot potatoes carefully to avoid steam burns and splashes from boiling water.
Mash the potatoes with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and enough reserved cooking water to make a fluffy, spreadable topping.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat; add the onion, carrots, mushrooms, and 1/2 teaspoon kosher salt, then cook 8 to 10 minutes until the mushrooms are browned and reduced.
Keep the skillet handle turned inward on the stovetop to prevent bumps and spills.
Stir in the lentils, vegetable broth, dried thyme, smoked paprika, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper; simmer uncovered 28 to 32 minutes until the lentils are tender and saucy.
Stir in the frozen peas and cook 2 minutes; lightly mash a small portion of the lentil mixture in the skillet to help the filling thicken slightly.
Spread the filling in the baking dish, spoon the mashed potatoes over the top, and rough up the surface with a spoon to create golden ridges.
Bake for 20 to 25 minutes until the edges are bubbling and the potato topping is lightly golden; rest for 10 minutes before serving.
Use oven mitts when moving the hot baking dish in and out of the oven.
Let the casserole rest before serving so the hot filling thickens and is less likely to splash.
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