1h 5m$14.90Roasted Mushroom Lentil Shepherds Skillet
A hearty vegan weekend skillet with deeply browned cremini mushrooms, canned lentils, Yukon Gold potatoes, carrots, and peas. Drafted as a fiber-forward May 2026 plant-based dinner candidate.
- Energy
- 487 calories per serving
- Protein
- 21.4 g per serving
- Carbs
- 80.4 g per serving
- Fat
- 11.2 g per serving
- Sodium
- 884 mg per serving
Shopping options
Olive oil
3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Cremini mushrooms, sliced 1/2 inch thick
1 Pound
Kroger® Sliced Baby Bella Mushrooms BIG DEAL!
67%
Dried thyme
1 Teaspoon
Private Selection® Thyme Leaves Shaker
4%
Kosher salt
1.25 Teaspoon
Kroger® Coarse Kosher Salt
0%
Low-sodium vegetable broth
1 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
25%
Yukon Gold potatoes, cut into 1-inch pieces
1.5 Pound
Yukon Gold Potatoes
100%
Carrots, diced
2 Count
Carrots
100%
Yellow onion, diced
1 Count
Jumbo Yellow Onions
100%
Frozen peas
1 Cup
Kroger® Frozen Sweet Green Peas
42%
Canned lentils, rinsed and drained
2 Can
Simple Truth Organic® Low Sodium Lentils
100%
Tomato paste
2 Tablespoon
Kroger® Tomato Paste
17%
Garlic, minced
3 Count
Garlic
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common item not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Yukon Gold potatoes-1.5 lb
- low-sodium vegetable broth-1 cup
- cremini mushrooms-1 lb
- frozen peas-1 cup
- carrots-2 medium
- yellow onion-1 medium
- garlic-3 cloves
- olive oil-3 tbsp
- tomato paste-2 tbsp
- kosher salt-1.25 tsp
- canned lentils-2 cans
- dried thyme-1 tsp
Preheat the oven to 450°F and complete the prep: slice the mushrooms, cut the potatoes, dice the onion and carrots, mince the garlic, and rinse and drain the lentils.
Keep knife blades angled away from fingers while slicing and dicing.
Toss the mushrooms on the baking sheet with 1 tablespoon olive oil and 1/4 teaspoon salt. Roast for 18 to 22 minutes, stirring once, until the mushrooms have deeply browned edges and their moisture has mostly evaporated.
Use oven mitts when handling the hot baking sheet.
Meanwhile, place the potatoes in the saucepan, cover with water, and bring to a boil. Cook for 12 to 15 minutes until fork-tender, then drain, reserving 1/2 cup cooking water.
Use care when draining potatoes to avoid steam burns.
Mash the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and enough reserved cooking water to make them smooth and spreadable.
Heat the remaining 1 tablespoon olive oil in the oven-safe skillet over medium heat. Cook the onion and carrots for 6 to 8 minutes until the onion is softened and the carrots are just tender.
Keep the skillet handle turned inward on the stovetop to prevent bumps and spills.
Stir in the garlic, dried thyme, and tomato paste. Cook for 1 minute until the tomato paste darkens slightly and the garlic is fragrant.
Stir in the vegetable broth, lentils, peas, roasted mushrooms, and remaining 1/2 teaspoon salt. Simmer for 4 to 6 minutes until the filling is thick and saucy.
Simmer gently to reduce splattering from the hot filling.
Spoon the mashed potatoes over the filling and spread gently to the edges. Bake at 450°F for 12 to 15 minutes until the filling is bubbling and the potato topping is lightly crisped.
Use oven mitts when moving the hot skillet in and out of the oven.
Let the skillet stand for 5 minutes before serving so the filling settles slightly and the skillet is safer to handle.
Let the finished skillet rest briefly before serving, since the filling will be very hot.
How did it turn out?
Rating and review tools are unavailable right now.