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Lentil Mushroom Shepherd's Pie
1h 50m$9.80

Lentil Mushroom Shepherd's Pie

Lentil and mushroom shepherd’s pie with mashed potatoes. Use a 9-by-13-inch dish of at least 3 quarts and allow about 1 hour 50 minutes including the final rest. Cook potatoes alongside the filling and fully cook peas before assembling.

  • baked
  • casserole
  • cozy
  • dinner
  • lentils
  • mushrooms
  • plant-based
  • Vegan
  • Vegetarian
30 min prep80 min cook6 servingshard
Rating
5 stars from 2 ratings

Shopping options

Russet potatoes, peeled and cut into 1-inch pieces · 2 Pound

Russet Potato

89%

In recipe$1.98
To buy$2.23
Details
Fresh Potatoes · 1 lb$0.99 per packageBuy 3Package use: 89%Product matchEstimated

Carrots, diced · 1 Cup

Carrots

83%

In recipe$0.32
To buy$0.39
Details
Fresh Carrots · 1 lb$1.29 per packageBuy 2Package use: 83%Product matchEstimated

Vegetable broth · 3 Cup

Swanson Vegetable Broth

Sale

75%

In recipe$1.87
To buy$2.49
Details
Swanson · 32 oz$2.99
Sale
$2.49 per packageBuy 1Package use: 75%Product matchEstimated

Cremini mushrooms, sliced · 12 Ounce

Kroger® Sliced Baby Bella Mushrooms BIG DEAL!

50%

In recipe$3.00
To buy$6.00
Details
Kroger · 24 oz$6.00 per packageBuy 1Package use: 50%Product matchEstimated

Yellow onion, diced · 1 Count

Jumbo Yellow Onions

49%

In recipe$0.31
To buy$0.65
Details
Fresh Onions · 1 lb$1.29 per packageBuy 1Package use: 49%Product matchEstimated

Brown lentils, rinsed · 1 Cup

Kroger® Lentil Beans

42%

In recipe$0.83
To buy$1.99
Details
Kroger · 16 oz$1.99 per packageBuy 1Package use: 42%Product matchEstimated

Frozen peas · 1 Cup

Kroger® Frozen Sweet Green Peas

42%

In recipe$0.54
To buy$1.29
Details
Kroger · 12 oz$1.29 per packageBuy 1Package use: 42%Product matchEstimated

Olive oil · 3 Tablespoon

Kroger® Pure Olive Oil

9%

In recipe$0.56
To buy$6.29
Details
Kroger · 16.9 fl oz$6.29 per packageBuy 1Package use: 9%Product matchEstimated

Smoked paprika · 1 Teaspoon

McCormick Smoked Paprika

5%

In recipe$0.24
To buy$4.99
Details
McCormick · 1.75 oz$4.99 per packageBuy 1Package use: 5%Product matchEstimated

Dried thyme · 1 Teaspoon

Private Selection® Thyme Leaves Shaker

4%

In recipe$0.15
To buy$3.59
Details
Private Selection · 0.68 oz$3.59 per packageBuy 1Package use: 4%Product matchEstimated

Black pepper · 0.5 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

2%

In recipe$0.07
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 2%Product matchEstimated
Common ingredient

Kosher salt · 1.5 Teaspoon

Kroger® Coarse Kosher Salt

1%

In recipe$0.02
To buy$3.29
Details
Kroger · 48 oz$3.29 per packageBuy 1Package use: 1%Product matchEstimated
Common ingredient

Reserved potato cooking water · 0.5 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$9.80

· only what you use

$1.63

per serving · 6 servings

You pay at checkout$29.91
33% used in this recipe$20.11 unused

All ingredients selected

Checkout$36.09
Recipe portion$9.89

3 common ingredients not selected — staples start unchecked; select them above to include them.

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-1/2 cup
  • olive oil-3 tablespoons
  • kosher salt-1 1/2 teaspoons
  • dried thyme-1 teaspoon
  • smoked paprika-1 teaspoon
  • black pepper-1/2 teaspoon
Centered freestanding kitchen oven photographed against a neutral light background.Oven
Centered large stainless-steel pot with two side handles and a fitted lid on a light neutral background.Large pot
Large matte cast-iron skillet shown fully in frame against a neutral light background.Large skillet
Centered stainless-steel kitchen colander on a light neutral background.Colander
Centered studio photograph of a complete unbranded stainless-steel set of measuring cups and measuring spoons on a neutral light background.Measuring cups and spoons
A single natural wooden spoon centered on a light neutral background.Wooden spoon
Centered standalone black glass stovetop with four burner zones and front control knobs on a neutral light background.Stovetop
Centered stainless-steel potato masher photographed against a plain light neutral background.Potato masher
Centered transparent rectangular 9x13-inch glass baking dish with rounded corners and integrated side handles on a light neutral background.9x13-inch baking dish
1
Preheat and prep
Centered freestanding kitchen oven photographed against a neutral light background.Oven
Centered stainless-steel kitchen colander on a light neutral background.Colander
Centered studio photograph of a complete unbranded stainless-steel set of measuring cups and measuring spoons on a neutral light background.Measuring cups and spoons

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.

1 cup brown lentils
12 ounces cremini mushrooms
1 Count yellow onion
1 cup carrot
2 pounds potato
2
Boil the potatoes
Centered large stainless-steel pot with two side handles and a fitted lid on a light neutral background.Large pot
Centered stainless-steel kitchen colander on a light neutral background.Colander
Centered studio photograph of a complete unbranded stainless-steel set of measuring cups and measuring spoons on a neutral light background.Measuring cups and spoons
Centered standalone black glass stovetop with four burner zones and front control knobs on a neutral light background.Stovetop

Boil the potatoes until fork-tender, about 12–15 minutes, then drain and reserve the cooking water needed for mashing. Cover potatoes with water before bringing to a boil. Start the filling in a separate wide, deep skillet of at least 4 quarts while they cook.

Drain the hot potatoes carefully to avoid steam burns and splashes from boiling water.

2 pounds potato
1/2 cup Water
3
Mash the topping
Centered large stainless-steel pot with two side handles and a fitted lid on a light neutral background.Large pot
Centered studio photograph of a complete unbranded stainless-steel set of measuring cups and measuring spoons on a neutral light background.Measuring cups and spoons
Centered stainless-steel potato masher photographed against a plain light neutral background.Potato masher

Mash the potatoes with two-thirds of the oil, one-third of the salt and half the pepper until fluffy and spreadable. Add reserved cooking water as needed.

2 pounds potato
2 tablespoons olive oil
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
1/2 cup Water
4
Cook the vegetables and mushrooms
Large matte cast-iron skillet shown fully in frame against a neutral light background.Large skillet
Centered studio photograph of a complete unbranded stainless-steel set of measuring cups and measuring spoons on a neutral light background.Measuring cups and spoons
A single natural wooden spoon centered on a light neutral background.Wooden spoon
Centered standalone black glass stovetop with four burner zones and front control knobs on a neutral light background.Stovetop

Cook the onion, carrots and mushrooms in the remaining oil until mushrooms brown and reduce, about 8–10 minutes. Use medium heat and half the remaining salt.

Keep the skillet handle turned inward on the stovetop to prevent bumps and spills.

1 tablespoon olive oil
1 Count yellow onion
1 cup carrot
12 ounces cremini mushrooms
1/2 teaspoon Kosher Salt
5
Simmer the filling
Large matte cast-iron skillet shown fully in frame against a neutral light background.Large skillet
Centered studio photograph of a complete unbranded stainless-steel set of measuring cups and measuring spoons on a neutral light background.Measuring cups and spoons
A single natural wooden spoon centered on a light neutral background.Wooden spoon
Centered standalone black glass stovetop with four burner zones and front control knobs on a neutral light background.Stovetop

Simmer the lentils with broth, thyme, paprika, remaining salt and pepper until tender and saucy, starting to check after 28–32 minutes. Leave the skillet uncovered.

1 cup brown lentils
3 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
6
Finish and thicken the filling
Large matte cast-iron skillet shown fully in frame against a neutral light background.Large skillet
A single natural wooden spoon centered on a light neutral background.Wooden spoon

Cook the peas fully according to the package, including standing time, before stirring into the hot lentil filling. Use the specified pan or microwave-safe bowl. Mash a small portion of the filling to thicken it.

1 cup peas
7
Assemble the casserole
A single natural wooden spoon centered on a light neutral background.Wooden spoon
Centered transparent rectangular 9x13-inch glass baking dish with rounded corners and integrated side handles on a light neutral background.9x13-inch baking dish

Spread the hot filling in a 9-by-13-inch dish of at least 3 quarts, then top evenly with mashed potatoes. Keep contents below the rim and roughen the potato surface with a spoon.

8
Bake and rest
Centered freestanding kitchen oven photographed against a neutral light background.Oven
Centered transparent rectangular 9x13-inch glass baking dish with rounded corners and integrated side handles on a light neutral background.9x13-inch baking dish

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.

9

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