Roasted Mushroom Lentil Shepherds Skillet
Hearty mushroom and lentil shepherd’s pie with a potato topping. Use a deep 12-inch pan of at least 4 quarts rated oven-safe to 450°F. Allow about 75 minutes for preparation, parallel potato cooking and mushroom roasting, full pea cooking, baking and resting.
- dinner
- fiber-forward
- lentils
- May 2026
- mushrooms
- plant-based
- skillet
- Vegan
Shopping options
Check ingredients to include themPackage used · most used first
Canned lentils, rinsed and drained · 2 Can
Simple Truth Organic® Low Sodium Lentils
100%
Details
Cremini mushrooms, sliced 1/2 inch thick · 1 Pound
Simple Truth Organic® Whole Baby Bella Mushrooms
100%
Details
Carrots, diced · 2 Count
Carrots
89%
Details
Yukon Gold potatoes, cut into 1-inch pieces · 1.5 Pound
Yukon Gold Potatoes
75%
Details
Yellow onion, diced · 1 Count
Jumbo Yellow Onions
50%
Details
Frozen peas · 1 Cup
Kroger® Frozen Sweet Green Peas
42%
Details
Garlic, minced · 3 Count
Garlic
Sale
30%
Details
Low-sodium vegetable broth · 1 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
Sale
25%
Details
Tomato paste · 2 Tablespoon
Kroger® Tomato Paste
17%
Details
Olive oil · 3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Details
Dried thyme · 1 Teaspoon
Simple Truth Organic® Thyme Leaves Shaker
6%
Details
Kosher salt · 1.25 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- Yukon Gold potatoes-1 1/2 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 tablespoons
- tomato paste-2 tablespoons
- kosher salt-1 1/4 teaspoons
- canned lentils-2 cans
- dried thyme-1 teaspoon
Heat the oven to 450°F and use a deep 12-inch pan of at least 4 quarts rated oven-safe at that temperature. Set out an 18-by-13-inch tray and a saucepan of at least 4 quarts. Slice mushrooms 1/2 inch thick, cut potatoes into 1-inch pieces and carrots into 1/4-inch dice; prepare onion, garlic and lentils.
Keep knife blades angled away from fingers while slicing and dicing.
Roast mushrooms until deeply browned and their moisture mostly evaporates, about 18–22 minutes. Toss with one-third of the oil and one-fifth of the salt; stir once.
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 until smooth and spreadable with one-third of the oil and half the remaining salt. Add reserved cooking water as needed.
Cook the onion and carrots in the remaining oil over medium heat until softened and just tender, about 6–8 minutes. Use the deep oven-safe pan and stir often.
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.
Simmer the broth, lentils, peas, mushrooms and remaining salt until thick and saucy and the peas are fully cooked to 165°F. Start checking after 8–10 minutes and complete the full cooking required by the pea package before adding the potato topping.
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.
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