Savory Wild Mushroom Lentil Shepherd’s Pie

Shepherd’s Pie is a classic comfort food dish that traditionally combines a rich, hearty meat filling topped with creamy mashed potatoes. This vegetarian take on the classic swaps meat for a delicious mix of wild mushrooms and lentils, creating a deep, earthy flavor that’s both satisfying and nutritious. The combination of wild mushrooms and lentils provides a meaty texture and umami-rich flavor, while a golden layer of mashed potatoes adds warmth and comfort. Perfect for cozy evenings, this savory pie is a wonderful option for vegetarians and anyone looking for a hearty meal packed with flavor and nutrients.

Ingredients:

For the filling:
– 1 cup dried green or brown lentils, rinsed and drained
– 3 cups vegetable broth
– 1 tablespoon olive oil
– 1 medium onion, finely chopped
– 2 garlic cloves, minced
– 1 large carrot, diced
– One celery stalk, diced
– 1 cup assorted wild mushrooms (such as cremini, shiitake, or oyster), sliced
– 1 tablespoon tomato paste
– One tablespoon soy sauce or tamari
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– Salt and pepper to taste
– 1/2 cup frozen peas
– 1/2 cup corn kernels (optional)
– 2 tablespoons fresh parsley, chopped (for garnish)

For the mashed potato topping:
– 4 large potatoes, peeled and cubed
– 1/4 cup milk or plant-based milk
– 2 tablespoons butter or olive oil
– Salt and pepper to taste
– Freshly chopped chives or parsley for garnish (optional)

Preparation:

Step 1: Cook the Lentils

– In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20–25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and set aside.

Step 2: Sauté the Vegetables

– Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add garlic and sauté for another minute until fragrant.

Step 3: Add Carrots, Celery, and Mushrooms

– Add the diced carrot and celery to the skillet, cooking for about 5 minutes until they begin to soften. Stir in the sliced wild mushrooms and cook until they release their moisture and begin to brown, around 8–10 minutes.

Step 4: Season and Combine

– Add tomato paste, soy sauce (or tamari), thyme, and rosemary to the skillet, stirring to coat the vegetables. Season with salt and pepper. Mix in the cooked lentils, then add the frozen peas and corn if using. Simmer for 5 minutes, allowing the flavors to meld together.

Step 5: Prepare the Mashed Potato Topping

– While the filling simmers, boil the peeled and cubed potatoes in a large pot of salted water until tender, about 15–20 minutes. Drain and return the potatoes to the pot. Add milk and butter, mashing until smooth and creamy. Season with salt and pepper to taste.

Step 6: Assemble the Shepherd’s Pie

– Preheat the oven to 400°F (200°C). Transfer the lentil and mushroom mixture to a baking dish, spreading it out evenly. Spoon the mashed potatoes over the filling, spreading them out to cover the top. Use a fork to create texture on the mashed potatoes, which will crisp up in the oven.

Step 7: Bake and Serve

– Bake for 20–25 minutes or until the top is golden and slightly crispy. For an extra golden crust, broil for an additional 2–3 minutes. Garnish with chopped parsley or chives, if desired. Serve warm and enjoy!

Variations:

– Vegan Option: Use plant-based milk and vegan butter for the mashed potatoes, ensuring the dish is entirely plant-based.
– Root Vegetable Topping: Substitute some or all of the potatoes with other root vegetables like parsnips or cauliflower for a unique twist.
– Herb-Infused Potatoes: Add fresh herbs like thyme or rosemary to the mashed potatoes for added flavor.
– Cheesy Topping: Mix in a handful of grated cheese with the mashed potatoes for a richer, creamier topping.

Cooking Note:

For the best texture and flavor, use a mix of wild mushrooms, as they each contribute different flavors and textures to the filling. Ensure that the filling is well-seasoned and has a thick, hearty consistency before adding the mashed potato layer. The final texture should be creamy on top with a rich, savory filling underneath.

Serving Suggestions:

Savory Wild Mushroom Lentil Shepherd’s Pie pairs wonderfully with a fresh side salad or roasted seasonal vegetables. You can also serve it with a slice of crusty bread to scoop up the flavorful filling. For added warmth, pair it with a rich red wine or a warm herbal tea.

Tips:

– Make-Ahead Friendly: Prepare the filling and mashed potatoes ahead of time. Assemble the pie and store in the fridge until ready to bake, up to one day in advance.
– Crispier Topping: For a crispier mashed potato topping, brush a thin layer of olive oil or melted butter on the surface before baking.
– Adjustable Filling Consistency: If the filling seems too dry, add a splash of vegetable broth. If it’s too wet, let it simmer uncovered for a few minutes to reduce.
– Mushroom Variety: If wild mushrooms aren’t available, button mushrooms or portobellos are good substitutes, though they may lack the complexity of flavor that wild varieties offer.

Prep Time:
30 minutes

Cooking Time:
45 minutes

Total Time:
1 hour 15 minutes

Nutritional Information (per serving):

– Calories: 320
– Protein: 12g
– Sodium: 580mg
– Fiber: 10g
– Carbohydrates: 45g
– Fat: 10g

FAQs:

1. Can I freeze Savory Wild Mushroom Lentil Shepherd’s Pie?
Yes, this dish freezes well. After baking, allow it to cool completely, then cover tightly and freeze. When ready to serve, bake it from frozen at 350°F until heated through.

2. What can I use instead of lentils?
Chickpeas or black beans make a good substitute for lentils if desired, though they will have a slightly different texture.

3. How can I make the dish gluten-free?
This recipe is naturally gluten-free as long as you use gluten-free soy sauce or tamari.

4. How long will leftovers keep?
Stored in an airtight container in the refrigerator, leftovers will last up to 4 days.

5. Can I add cheese to the mashed potato topping?
Absolutely! Adding grated cheese to the potatoes will add richness and a wonderful crust when baked.

Conclusion:

Savory Wild Mushroom Lentil Shepherd’s Pie is a wholesome, flavorful twist on the classic comfort food. With layers of tender vegetables, hearty lentils, and creamy mashed potatoes, this dish is perfect for those looking for a meatless option that doesn’t compromise on taste or texture. Whether you’re serving it for a family dinner, a potluck, or just craving a cozy meal, this Shepherd’s Pie will be a hit with everyone. Its flexibility allows for variations, so feel free to make it your own. Enjoy this hearty, warming dish that brings comfort and nourishment in every bite.

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Savory Wild Mushroom Lentil Shepherd’s Pie


  • Author: Imili Johnson
  • Total Time: 1 hour 15 minutes

Ingredients

Ingredients:

For the filling:
– 1 cup dried green or brown lentils, rinsed and drained
– 3 cups vegetable broth
– 1 tablespoon olive oil
– 1 medium onion, finely chopped
– 2 garlic cloves, minced
– 1 large carrot, diced
– One celery stalk, diced
– 1 cup assorted wild mushrooms (such as cremini, shiitake, or oyster), sliced
– 1 tablespoon tomato paste
– One tablespoon soy sauce or tamari
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– Salt and pepper to taste
– 1/2 cup frozen peas
– 1/2 cup corn kernels (optional)
– 2 tablespoons fresh parsley, chopped (for garnish)

For the mashed potato topping:
– 4 large potatoes, peeled and cubed
– 1/4 cup milk or plant-based milk
– 2 tablespoons butter or olive oil
– Salt and pepper to taste
– Freshly chopped chives or parsley for garnish (optional)


Instructions

Preparation:

Step 1: Cook the Lentils

– In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20–25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and set aside.

Step 2: Sauté the Vegetables

– Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add garlic and sauté for another minute until fragrant.

Step 3: Add Carrots, Celery, and Mushrooms

– Add the diced carrot and celery to the skillet, cooking for about 5 minutes until they begin to soften. Stir in the sliced wild mushrooms and cook until they release their moisture and begin to brown, around 8–10 minutes.

Step 4: Season and Combine

– Add tomato paste, soy sauce (or tamari), thyme, and rosemary to the skillet, stirring to coat the vegetables. Season with salt and pepper. Mix in the cooked lentils, then add the frozen peas and corn if using. Simmer for 5 minutes, allowing the flavors to meld together.

Step 5: Prepare the Mashed Potato Topping

– While the filling simmers, boil the peeled and cubed potatoes in a large pot of salted water until tender, about 15–20 minutes. Drain and return the potatoes to the pot. Add milk and butter, mashing until smooth and creamy. Season with salt and pepper to taste.

Step 6: Assemble the Shepherd’s Pie

– Preheat the oven to 400°F (200°C). Transfer the lentil and mushroom mixture to a baking dish, spreading it out evenly. Spoon the mashed potatoes over the filling, spreading them out to cover the top. Use a fork to create texture on the mashed potatoes, which will crisp up in the oven.

Step 7: Bake and Serve

– Bake for 20–25 minutes or until the top is golden and slightly crispy. For an extra golden crust, broil for an additional 2–3 minutes. Garnish with chopped parsley or chives, if desired. Serve warm and enjoy!

Notes

For the best texture and flavor, use a mix of wild mushrooms, as they each contribute different flavors and textures to the filling. Ensure that the filling is well-seasoned and has a thick, hearty consistency before adding the mashed potato layer. The final texture should be creamy on top with a rich, savory filling underneath.

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes

Nutrition

  • Calories: 320
  • Sodium: 580mg
  • Fat: 10g
  • Carbohydrates: 45g
  • Fiber: 10g
  • Protein: 12g

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