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Dinner recipe · from the recipe book

Lentil Mushroom Shepherd's Pie

Savory thyme-scented lentils, mushrooms and carrots simmered in a rich tomato gravy under a fluffy golden mashed potato top.

Lentil Mushroom Shepherd's Pie

Ingredients

  • 1½ cups300 gBrown or green lentils, dryrinsed
  • 5 medium1,100 gRusset potatoespeeled and cut into 2-inch chunks
  • 4 medium250 gCarrotsdiced
  • 4¾ cups sliced340 gWhite mushroomschopped
  • 1½ medium160 gYellow oniondiced
  • 2 stalks80 gCelerydiced
  • 4 cloves12 gGarlicminced
  • 3 tbsp50 gTomato paste
  • 1 cup130 gGreen peas, frozen
  • 3 tbsp40 gOlive oil
  • ⅔ cup (160 ml)180 gAlmond milk, unsweetenedwarmed
  • 2 tsp2 gDried thyme
  • ¾ tsp1 gDried rosemarycrumbled
  • ¾ tsp2 gBlack pepper
  • 1⅛ tsp7 gSalt
  • 4 cups950 gWater
  • 1 tbsp8 gCornstarch

Steps

  1. Simmer the lentils in about 750 g of the water, covered, for 20–25 minutes until tender but holding their shape; don't drain.
  2. Meanwhile, cover the potatoes with fresh water in a pot, bring to a boil and cook 15–18 minutes until very tender. Drain.
  3. Heat the oven to 400°F (200°C).
  4. Heat half the olive oil in a large skillet over medium heat. Cook the onion, carrot and celery for 8 minutes until softening.
  5. Add the mushrooms and cook 8 minutes until browned and their liquid is gone. Stir in the garlic, tomato paste, thyme and rosemary and cook 1 minute.
  6. Add the lentils with their liquid. Stir the cornstarch into the remaining water, add it, and simmer 3–5 minutes until glossy and thick. Stir in the peas, half the salt and the pepper, then spread in a 9x13-inch baking dish.
  7. Mash the potatoes with the almond milk, remaining olive oil and remaining salt until fluffy. Spread over the filling and rough up the top with a fork.
  8. Bake 25–30 minutes until bubbling at the edges and the potato peaks are golden. Rest 10 minutes before serving.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 19, 2026.

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