Mushroom and Lentil Shepherd’s Pie

Loaded with vegetables, this mushroom and lentil shepherd’s pie is vegan, gluten-free, and delicious. Plus, it’s got a fun twist: it’s topped with mashed cauliflower instead of potatoes!

Vegan shepherd's pie topped with cauliflower mashies.

Why you’ll love it

My vegan mushroom and lentil shepherd’s pie is classic yet with a veggie-filled vegan twist. Sure it’s made with lentils and mushrooms to emulate the meatiness of a “true” shepherd’s pie but I’ve upped the ante by topping it with cauliflower mashies. It’s:

  • Satisfying
  • Rich
  • Texture-filled
Vegan shepherd's pie topped with cauliflower mashies.

Balsamic Mushrooms

To begin the shepherd’s pie, make the balsamic mushrooms by mixing balsamic vinegar, olive oil, salt, and pepper in a shallow bowl. Add the sliced portobello mushrooms and gently toss to coat. Allow the mushrooms to marinate for 10 minutes.

Once their done marinating, heat 1-2 tsp of olive oil in a large skillet. When the oil is hot, add the mushrooms and remaining marinade to the hot oil. Spread the mushrooms out into an even layer and allow them to cook for 3 minutes until golden brown. Gently flip the mushrooms and cook them for an additional 3 minutes.

Remove the mushrooms from the heat and set aside.

Vegan shepherd's pie topped with cauliflower mashies.

Lentil Filling

To make the lentil filling, begin by heating olive oil over medium-high heat in a large cast iron skillet. Once the oil is hot, add the celery and garlic. Cook for 3-4 minutes until the onions are soft and translucent.  Add the tomato paste, stir, and cook for 2-3 minutes until just slightly browned. Finally, stir in the drained and rinsed lentils and red wine (if using). Stir to combine and allow to mixture to simmer for a few minutes until the wine cooks off. 

Turn off the heat and add the frozen vegetables. Spread out the lentil and vegetable mixture evenly and top with the balsamic mushrooms.

Cauliflower Mash

To a large bowl add the steamed cauliflower, olive oil (or melted vegan butter), plant-based milk, minced fresh thyme, and salt and pepper (to taste). Mash the cauliflower with a potato masher or a hand mixer. 

Place the mashed cauliflower on top of the balsamic mushrooms and spread them out until they’re even.

Bake the shepherd’s pie in a preheated 375*F oven for 15-20 minutes until the mashed cauliflower is golden and slightly crispy. Allow the shepherd’s pie to rest for 10 minutes before serving with a side of my Irish soda bread.

A bowl of vegan shepherd's pie topped with cauliflower mashies.

Ingredient Health Benefits

Cauliflower- fiber, vitamin C, biotin, folate, sulforaphane to block cancer-causing chemicals

Garlic- phytochemicals

Mushrooms- selenium, B vitamins

Olive oil- monounsaturated fats

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Mushroom and Lentil Shepherd’s Pie

Erin
This vegan version of shepherd's pie is loaded with mushrooms, lentils, and vegetables. Plus, it's topped with mashed cauliflower instead of potatoes.
Course Main Course
Cuisine Irish, Vegan
Servings 4 people

Ingredients
  

Balsamic Mushrooms

  • 3 portobello mushrooms, cleaned and sliced
  • 1 tbsp balsamic vinegar
  • 2-3 tsp olive oil divided
  • salt and pepper, to taste

Lentil Filling

  • 1 tsp olive oil
  • 3 stalks celery, diced
  • 2 cloves garlic, minced
  • ¼ cup tomato paste
  • 2, 15oz cans lentils, drained and rinsed
  • cup red wine ensure that it's vegan
  • 16 oz frozen mixed vegetables,

Mashed Cauliflower

  • 1 head cauliflower, cut into florets
  • 1 tbsp olive oil or vegan butter
  • 1-2 tbsp plant-based milk
  • 1 tsp fresh thyme, minced
  • salt and pepper, to taste

Instructions
 

  • Preheat the oven to 375°F.

Balsamic Mushrooms

  • In a shallow dish, mix balsamic vinegar, olive oil, salt, and pepper.
  • Add the sliced portobello mushrooms and gently toss to coat. Allow the mushrooms to marinate for 10 minutes.
  • In a large skillet, heat 1-2 tsp of olive oil. When hot, add the mushrooms and remaining marinade.
  • Spread the mushrooms out into an even layer and allow to cook for 3 minutes until golden brown. Gently flip the mushrooms and cook for an additional 3 minutes.
  • Remove from the heat and set aside.

Lentil Filling

  • In a large cast iron skillet, heat the olive oil over medium-high heat.
  • Once hot, add the celery and garlic. Cook for 3-4 minutes until the onions are soft and translucent.
  • Add the tomato paste, stir, and cook for 2-3 minutes until just slightly browned.
  • Add the drained and rinsed lentils and red wine (if using). Stir to combine and allow to simmer for a few minutes until the wine cooks off.
  • Turn off the heat and add the frozen vegetables. Spread out the lentil and vegetable mixture evenly and top with balsamic mushrooms.

Mashed Cauliflower

  • To a large bowl add the steamed cauliflower, olive oil (or melted vegan butter), plant-based milk, minced fresh thyme, and salt and pepper (to taste). Mash with a potato masher or a hand mixer.
  • Place the mashed cauliflower on top of the balsamic mushrooms.
  • Bake the shepherd's pie in the preheated oven for 15-20 minutes until the mashed potatoes are golden and slightly crispy.
  • Allow to rest for 10 minutes before serving with a side of Irish soda bread.
Keyword easy, holiday cooking, quick, simple
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