Mushroom and Lentil Shepherd's Pie (Vegan, Healthy)

Close up on a plate containing a vegan mushroom and lentil shepherd's pie with a fork that's taking a bite.

4.75 from 4 votes

Mushroom and Lentil Shepherd's Pie (Vegan, Healthy)

This drool-worthy vegan lentil shepherd's pie is one of our all time favorite comfort food recipes! Made with hearty lentils, umami-packed mushrooms and a cheesy vegan mashed potato topping, this dish also features a creamy corn layer to make it even more decadent. Plus, it's nutritious, freezer-friendly and such a kid's favorite.

Prep Time40

Cook Time30

Total Time1 10

Course: Main Course

Cuisine: French canadian

Keyword: Vegan

Servings:

Calories: 467kcal

Author: Jessica Laroche

Equipment

Blender

Ingredients

For the mashed potatoes:

3 lb yukon gold potatoes peeled and quartered
2 tbsp nutritional yeast
½ cup vegan plain milk or to taste
salt and pepper to taste

For the lentil base:

1 cup vegetable broth
1 tbsp soy sauce or tamari for gluten-free
1 tbsp corn starch
2 tbsp tomato paste
1 cup green lentils (or french du puy lentils) uncooked
1 onion diced
2 cloves of garlic crushed
8 oz mushrooms sliced
16 oz frozen mixed vegetables I love carrot and pea combo, choose your favorite
1 tsp dried oregano
1 tsp dried thyme
salt and pepper to taste

For the creamy corn:

16 oz frozen sweet yellow corn thawed, about 3 cups
¼ cup vegan plain milk

Instructions

Make the mashed potatoes

Transfer the potatoes in a medium pot and cover with water. Bring to a boil and keep simmering until they are tender, about 20 minutes.
Drain and transfer the potatoes back to the pot. Dry out the potatoes by placing the pot over the heat until all the water has evaporated.
Then, remove from the heat and using a hand masher, mash the potatoes until smooth. Add the nutritional yeast, milk and a good pinch of salt and keep mashing. Add more milk/salt as desired.

Make the lentil base

In a small pot, combine the dry lentils with 3 cup of water, bring to a boil, then turn down the heat enough to keep it simmering for about 15-20 minutes. You want to cook the lentils through, but still keep them in their shape (avoid mushy texture). Drain the excess of water.
In a small bowl, combine the broth, soy sauce, tomato paste and corn starch. Whisk until there are no clumps anymore. Set aside.
In a large pan, cook the onion with a pinch of salt on medium-high heat until browned, about 5 minutes. Use a small amount of oil or water if necessary.
Then, add the mushrooms, garlic and dried herbs. Cook for 5-7 minutes stirring often until browned.
Add the frozen vegetables to the pan and stir well. Let the veggies thaw for about 5 minutes.
Then, add the cooked lentils and the broth mixture. Stir well and bring to a simmer. The mixture should thicken quickly after simmering for a minute or two. Remove from the heat and taste to adjust the seasoning.

Make the creamy corn

In a blender, combine about half of the corn (1 ½ cups) with the vegan milk plus a good pinch of salt. Blend until mostly smooth (no need to be perfect).
Pour the creamed corn back with the whole kernels remaining (you should have another 1 ½ cup of kernels from the bag) and combine.

Build & Bake:

Preheat the oven to 400°.
In the bottom of an oven safe dish, distribute the lentil base mixture.
Scatter the corn mixture over and then, spread it all the way up to the corners on an even layer.
Finally, transfer the mashed potatoes by first scattering it all over the corn and then also spreading it to the edges. You can create some texture over the mashed potatoes using a fork (this can help crisp and brown the top layer). Sprinkle with some paprika, if desired.
Bake uncovered in the oven for 25-30 minutes or until the dish is bubbly on the edges. You can broil for a few minutes to brown the potatoes, but watch carefully. Let the dish rest for 5-10 minutes before enjoying.

Video

Notes

Store leftovers covered in the fridge for up to 5 days. Reheat using the microwave or the oven. Can also be frozen.
Feel free to add some red wine to the lentils for deeper flavor. Add about ½ cup to the veggies, then let the wine cook down and then, add the broth mixture.
If you have it, use fresh herb instead of the dried, it will add more flavor.
Be sure to first brown the veggies before adding the broth to ensure you get the best flavor!
When you transfer the potatoes, first distribute a few dollops all over the creamy corn, and then even out using the back of a spoon or a spatula. Don't simply pour all the potatoes all at once in the middle as it will sink and hard to make one nice top layer.
If you are making this dish for the holiday and want to make it even more special, then add some vegan butter over the mashed potatoes, they will brown and crisp even more. Or, feel free to add some vegan cheese too.
You can add more flavor by adding a dash or two of liquid smoke or Worcestershire sauce.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition