Looking for a flavorful, nutritious recipe that’s sure to be a crowd-pleaser? This Lentil and Mushroom Shepard’s Pie is a perfect blend of taste and health, making it ideal for any occasion. Packed with hearty lentils, savory mushrooms, and a creamy mashed potato topping, and bursting with comforting, umami-rich flavors, this dish is not only plant-based and dairy-free but also a wholesome twist on a classic favorite. Whether you’re hosting a gathering or enjoying a cozy night in, this recipe will surely delight your taste buds and nourish your body.

Why You’ll Love This Recipe

This plant-based shepherd’s pie is the ultimate comfort food. Hearty lentils and earthy mushrooms create a savory filling, while the creamy mashed potatoes on top make it indulgent and satisfying. It’s the perfect Thanksgiving dish for anyone looking for a plant-based option.

Nutritional Information (per serving):

  • Calories: 330

  • Protein: 18g

  • Carbs: 45g

  • Fat: 8g

  • Fiber: 12g

Recipe

Ingredients:

  • 1 cup dried green or brown lentils, rinsed

  • 2 cups vegetable broth

  • 1 tbsp olive oil

  • 1 medium onion, diced

  • 2 cups mushrooms, sliced

  • 2 cloves garlic, minced

  • 1 tbsp tomato paste

  • 1 tbsp soy sauce or tamari

  • 1 tsp thyme

  • 4 medium potatoes, peeled and cubed

  • 1/4 cup unsweetened almond milk

  • 1 tbsp olive oil

  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 375°F (190°C).

  2. Cook the lentils in vegetable broth according to package instructions until tender (about 25 minutes).

  3. Heat olive oil in a skillet over medium heat. Sauté the onion, garlic, and mushrooms until soft, about 7-8 minutes.

  4. Stir in the tomato paste, soy sauce, and thyme, cooking for an additional 2 minutes.

  5. Once the lentils are cooked, drain any excess liquid and add them to the skillet with the mushrooms. Stir to combine and season with salt and pepper.

  6. Transfer the lentil-mushroom mixture to a baking dish.

  7. In a separate pot, boil the potatoes until fork-tender, about 15 minutes. Drain and mash with almond milk, olive oil, salt, and pepper until smooth.

  8. Spread the mashed potatoes over the lentil-mushroom mixture.

  9. Bake for 20-25 minutes until the top is golden brown. Serve hot.

Time-Saving Tips

If you’re looking to save on time, prepare the mashed potatoes and lentil-mushroom mixture a day in advance and assemble just before baking. You can also use pre-cooked lentils to save time.

Ingredient Substitutions

If you’re not a fan of mushrooms, you can use other hearty vegetables like carrots or parsnips. If you want a richer taste, try vegan butter instead of olive oil.

This comforting, flavorful, and packed with plant-based protein, this shepherd’s pie is perfect for the holiday table.

If you’re looking for more individualized guidance on how to enjoy the holidays without compromising your nutrition goals, reach out to schedule a one-on-one consultation with me on the contact page. Together, we can create a plan that’s both satisfying and supportive of your health!