Vegan Mushroom & Lentil Shepherd’s Pie With Butternut Squash Mash
1 h 25 min
|
intermediate
|
Mediterranean diet,
vegan,
vegetarian
Recipe by Eunice
Introduction
Inspired by the classic British shepherd's pie, this plant-based riff loads up on umami with mushrooms, lentils, soy sauce, smoked paprika, and a bouillon-rich gravy, all crowned with a creamy butternut squash and potato mash.
It is a cozy, weeknight-to-holiday crowd pleaser that is hearty, garlicky, and deeply savory, the kind of comfort dish even your loudest meat lover will go quiet for while they scrape the pan.
Ingredients (6 servings)
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Ingredients for the Lentils
- ½ cup lentils, rinsed (brown/green variety, avoid red lentils) lentils 0.15 lb
- 2 cups water (or more as needed) water
- 1 tsp granulated vegetable bouillon granulated vegetable bouillon 0.14 oz
- ½ tsp salt salt
Ingredients for the Filling
- 2 Tbsp olive oil olive oil
- 1 large onion, diced onion 1 ct large
- 2 cloves garlic, minced garlic 0.18 head
- 2 medium carrots, diced carrots 0.21 lb medium
- 2 fresh celery ribs, diced fresh celery 2.67 oz
- 12 oz mushrooms, finely chopped mushrooms 12 oz
- cooked lentils (from above) cooked lentils
- 2 Tbsp tomato paste tomato paste 1 oz
- 1 tsp smoked paprika smoked paprika 0.08 oz
- 1 tsp dried thyme dried thyme 0.02 oz
- 1 tsp dried rosemary dried rosemary 0.04 oz
- 2 Tbsp soy sauce soy sauce 1 fl oz
- 2 tsp granulated vegetable bouillon granulated vegetable bouillon 0.28 oz
- 1½ cups vegetable broth vegetable broth 0.75 lb
- 1 cup frozen green peas frozen green peas 5.46 oz
- 1 tsp salt salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
Ingredients for the Butternut Squash & Potato Mash
- 2 medium Russet potatoes, peeled, cubed Russet potatoes 0.67 lb medium
- 2 cups butternut squash, peeled, cubed butternut squash 0.91 lb
- 3 Tbsp vegan buttery sticks vegan buttery sticks 0.09 lb
- ¼ cup unsweetened oat milk (or soy milk) unsweetened oat milk 2 fl oz
- ½ tsp garlic powder garlic powder 0.05 oz
- ¾ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
How to Make Vegan Mushroom & Lentil Shepherd’s Pie With Butternut Squash Mash
-
Cook the lentils
Combine lentils, water, bouillon powder, and salt in a pot, bring to a boil, then simmer until tender but not mushy, 20 to 25 minutes.
Drain any excess liquid and set aside, reserving a few tablespoons of the cooking liquid in case you want extra body in the filling.
-
Build the aromatic base
Heat olive oil in a large skillet over medium heat, then soften the onion, carrots, and celery with a pinch of salt until glossy and lightly golden, 7 to 9 minutes.
Stir in garlic and tomato paste and cook until the paste darkens and smells sweet, about 2 minutes.
-
Brown the mushrooms hard
Add the finely chopped mushrooms and cook over medium high heat, stirring only occasionally, until their liquid fully evaporates and the edges brown, 8 to 10 minutes.
Season with smoked paprika, thyme, and rosemary and stir for 30 seconds to bloom the spices.
-
Simmer the filling
Stir in soy sauce and vegetable bouillon powder, then add the cooked lentils and vegetable broth.
Simmer until the mixture is saucy and cohesive, 8 to 10 minutes, then fold in peas, salt, and black pepper and adjust seasoning to taste.
If the filling looks loose, simmer a few minutes more or stir in a splash of reserved lentil liquid to help it cling.
-
Cook the potatoes and squash
Place potatoes and butternut squash in a large pot of well salted cold water, bring to a boil, and cook until very tender, 12 to 15 minutes.
Drain thoroughly and return to the hot pot for 1 minute to steam off excess moisture.
-
Mash and season
Mash the potatoes and squash with vegan butter, oat milk, garlic powder, salt, and black pepper until smooth but still sturdy so it will sit nicely on the filling.
Taste and season boldly so the top layer does not taste shy next to the savory base.
-
Assemble the pie
Heat the oven to 400 F while you finish the mash.
Spread the mushroom lentil filling into a 2 quart baking dish, then dollop the mash over the top and gently spread to seal edge to edge so it does not bubble over the sides.
Use a fork to create ridges on the surface for better browning and crunch.
-
Bake to bubbly and golden
Bake at 400 F until the filling is bubbling at the edges and the top is lightly golden, 20 to 25 minutes.
For deeper color, broil on the top rack for 1 to 3 minutes, watching closely.
-
Rest and serve
Let the pie rest 10 minutes to set up so slices hold together like a pro.
Scoop or slice and serve hot.
Substitutions
- Soy sauce -> Tamari or coconut aminos
- Tamari keeps the same deep savor without added wheat and coconut aminos bring a sweeter, lighter umami that is great if you prefer less salt.
- Butternut squash -> Sweet potato
- Sweet potato keeps the gorgeous orange color and whips up creamy with a natural sweetness that plays beautifully with the smoky filling.
- Mushrooms -> Finely chopped eggplant
- Well browned eggplant mimics mushroom meatiness and soaks up the aromatics, giving a lush texture while staying fully vegan.
Tips
- Drive off mushroom moisture
- Spread the mushrooms in an even layer and let them sizzle so they brown instead of steam, which deepens flavor and keeps the filling from going soupy.
- Bloom tomato paste properly
- Cook the paste until it turns brick red and leaves a fond on the pan because that caramelization is your secret umami backbone.
- Keep the mash on the thicker side
- Shepherd’s pie needs a sturdy top, so add milk gradually and stop when it is creamy but holds peaks, which prevents sinkage.
- Rough up the top for texture
- Fork ridges catch heat and create crispy golden peaks that contrast the silky mash underneath.
- Salt in layers
- Lightly season the veg base, then the mushrooms, then the mash, and finish to taste so the whole dish sings instead of relying on a salty finish.
- Rest before scooping
- Ten minutes off heat lets starches set and juices thicken, giving you clean slices and no sad puddles.
Nutrition Facts *
| Energy | 271 | kcal |
|---|---|---|
| Protein | 7 | g |
| Total Fat | 13 | g |
| Carbohydrates | 33 | g |
| Dietary Fiber | 7 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My filling is watery, what did I do wrong?
- The mushrooms likely steamed, so next time cook them hotter and longer until dry and browned, and for now just simmer the filling uncovered a few more minutes until it tightens up.
- The mash tastes bland even though I followed the recipe, how do I fix it?
- Mash wants salt and a little fat, so add another pinch of salt, a knob of vegan butter, and black pepper, then taste again before topping.
- Can I use canned lentils to save time?
- Yes, drain and rinse 1 and 1/2 to 2 cups canned lentils and stir them in during the simmer step, then reduce the broth slightly since they will not absorb as much liquid.
- How do I make this gluten free?
- Use tamari instead of soy sauce and confirm your bouillon powder is certified gluten free, and everything else is already naturally gluten free.
- Can I make it ahead or freeze it?
- Assemble, cool, and refrigerate up to 2 days or freeze up to 2 months, then bake from cold at 375 F until hot and bubbling, adding 10 to 20 minutes, and broil at the end for color.
- What mushrooms work best here?
- A mix like cremini, shiitake, and portobello gives great texture and layered umami, and finely chopping them helps them blend with the lentils.
Serving Suggestions
This is ridiculous with a drizzle of good olive oil and a shower of chives or parsley, and if you like a little heat, a few dashes of smoked hot paprika wake up every bite.
Pair it with a crisp green salad and a sharp mustard vinaigrette or go full cozy with garlicky sautéed kale, and if you are feeling extra, sprinkle the top with seasoned panko before baking for a crunchy lid.
More pairings:
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