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Lentil Shepherd's Pie with Mashed Potato Topping

Lentil Shepherd's Pie with Mashed Potato Topping

This vegetarian shepherd's pie has all the comfort of the original: a rich, savory filling under a thick layer of mashed potatoes that browns in the oven. The filling is made with brown or green lentils, carrots, celery, mushrooms and peas in a thyme-scented gravy, with tomato paste and a dash of soy sauce for depth.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 lb Yukon Gold or russet potatoes peeled and cubed
  • 3 tbsp butter or olive oil for the potatoes
  • 1/2 cup milk warm, or unsweetened plant milk
  • 2 tbsp olive oil
  • 1 large onion diced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 8 oz cremini mushrooms chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tbsp all-purpose flour
  • 1 cup brown or green lentils rinsed
  • 3 cups vegetable broth
  • 1 tbsp soy sauce or tamari
  • 2 tsp fresh thyme leaves or 3/4 tsp dried
  • 1 cup frozen peas
  • salt and black pepper to taste

Method
 

  1. Cover the potatoes with cold salted water, bring to a boil and simmer until very tender, about 15 minutes. Drain, return to the pot to dry for a minute, then mash with the butter and warm milk. Season well with salt and pepper.
  2. Meanwhile, heat the olive oil in a large deep skillet over medium heat. Cook the onion, carrots and celery with a pinch of salt until softened, about 8 minutes. Add the mushrooms and cook until their liquid evaporates, 5–6 minutes.
  3. Stir in the garlic, tomato paste and flour and cook for 1 minute. Add the lentils, broth, soy sauce and thyme. Bring to a boil, then cover and simmer for 25–30 minutes, stirring occasionally, until the lentils are tender and the sauce is thick.
  4. Heat the oven to 400°F (200°C). Stir the peas into the filling and season to taste. Spread the filling in a 9x13-inch baking dish or 3-quart casserole.
  5. Spoon the mashed potatoes over the top and spread to the edges. Rough up the surface with a fork so it browns in ridges.
  6. Bake for 20–25 minutes until bubbling at the edges and golden on top. Rest 10 minutes before serving.

Notes

  • If the filling seems loose after simmering, cook it uncovered a few minutes longer; a runny filling will bubble up through the potatoes.
  • For extra color, brush the potato topping with a little melted butter or run it under the broiler for 2 minutes.