Shepherd's Pie with Lentils and Mushrooms

Description

A hearty, comforting vegan shepherd's pie. Lentils and shiitake mushrooms provide a rich, meaty filling, while broccoli stems add extra nutrients and texture. Topped with creamy mashed potatoes and baked until golden.

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the lentils in a pot of salted water until tender, about 20–25 minutes. Drain and set aside.
3. Rehydrate the dried shiitake mushrooms in hot water for 20 minutes. Drain, reserving the soaking liquid, and chop the mushrooms.
4. In a large skillet, heat the olive oil over medium heat. Add the onion, celery, carrots, and broccoli stems. Sauté for 5–7 minutes until the vegetables start to soften.
5. Add the garlic and cook for another minute. Stir in the tomato paste and cook for 2 minutes.
6. Pour in the red wine (if using) and simmer for 2–3 minutes until slightly reduced.
7. Add the chopped mushrooms, lentils, vegetable broth, reserved mushroom liquid, thyme, and rosemary. Simmer for 10–15 minutes until the mixture thickens. Season with salt and pepper.
8. While the filling simmers, boil the potatoes in salted water until tender, about 15–20 minutes. Drain and return to the pot.
9. Add the plant-based milk and vegan butter to the potatoes. Mash until smooth and creamy. Season with salt and pepper.
10. Transfer the lentil-mushroom filling to a 9×13 inch baking dish. Spread the mashed potatoes evenly over the top.
11. Bake for 25–30 minutes until the potato topping is golden brown and the filling is bubbling.
12. Let cool for 5–10 minutes before serving.

Notes

• The mushroom soaking liquid adds deep umami flavour — don't skip it.
• Broccoli stems are a good use for the parts often discarded when using florets.

Substitutions

• Red wine can be replaced with an equal amount of extra vegetable broth.
• Any waxy or all-purpose potato works for the topping; Yukon Gold gives an especially creamy mash.
• Plant-based milk can be oat, soy, or almond.