Green Lentil & Mushroom Shepherd’s Pie
Method
Prepare the potatoes: Place the potatoes in a large saucepan of salted water. Bring to a boil and cook for 15–18 minutes until completely tender. Drain well and mash with the milk, half the Parmesan, salt and black pepper.
Build the filling: Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the mushrooms and cook for 5–6 minutes until deeply browned. Add the onion and carrots and cook for another 5 minutes.
Add the lentils: Stir in the garlic, tomato paste, thyme, smoked paprika and cumin. Cook for 30 seconds, then add the lentils, peas, vegetable broth and vegetarian Worcestershire-style sauce. Simmer for 8–10 minutes until thick and richly flavoured.
Assemble: Spread the mashed potatoes evenly over the lentil and mushroom filling. Use a fork to create ridges across the surface. Sprinkle with the remaining Parmesan.
Bake: Preheat the oven to 200°C. Bake for 18–20 minutes, then switch to the grill for 2–3 minutes until the potato topping is golden and crisp around the ridges. Rest for 5 minutes and finish with fresh parsley.
Vegan option: Replace the milk with unsweetened soy milk, Parmesan with 2 tbsp nutritional yeast, and vegetarian Worcestershire-style sauce with 1 tsp soy sauce + ½ tsp balsamic vinegar. A plant-forward take on a classic comfort dish, this shepherd's pie combines deeply browned mushrooms and green lentils with sweet carrots and peas beneath a golden, crisp potato topping. The lentil-mushroom filling makes it hearty enough for a proper main meal without feeling heavy.
Nutrition Facts
Per serving
