Vegan Mushroom & Lentil Shepherd’s Pie With Butternut Squash Mash
1 h 25 min
|
intermediate
|
lactose-free,
Mediterranean diet,
vegan
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 30 min | 55 min | 1 h 25 min |
Introduction
This cozy vegan mushroom and lentil shepherd’s pie is pure comfort food, topped with a creamy butternut squash and potato mash.
It’s hearty, protein-packed, and savory, thanks to meaty mushrooms, lentils, and a rich, herb-infused gravy.
Serve it as a crowd-pleasing main for holiday dinners, Sunday suppers, or any time you’re craving a warming make-ahead casserole.
Ingredients (6 servings)
Ingredients for the Lentils
Ingredients for the Filling
Ingredients for the Butternut Squash & Potato Mash
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How to Make Vegan Mushroom & Lentil Shepherd’s Pie With Butternut Squash Mash
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Cook the lentils
Add the rinsed lentils, water, bouillon powder, and salt to a medium saucepan and bring to a boil.
Reduce the heat, cover, and simmer until the lentils are tender and most liquid is absorbed, about 20 minutes.
Drain any excess liquid from the lentils if needed, then set them aside.
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Prep the oven and pan
Preheat your oven to 400°F and lightly grease a 9x13 inch baking dish or similar casserole.
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Sauté the aromatics and carrots
Heat the olive oil in a large deep skillet over medium heat, then add onion, carrots, and celery.
Cook, stirring often, until the vegetables soften and start to brown around the edges, about 8 minutes.
Stir in the minced garlic and cook until fragrant, about 1 minute, stirring so it does not burn.
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Brown the mushrooms
Add the chopped mushrooms to the skillet and cook, stirring occasionally, until they release their liquid, about 5 minutes.
Continue cooking until most of the moisture evaporates and the mushrooms start to brown, about 5 minutes more.
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Build the savory filling
Stir in the tomato paste, smoked paprika, thyme, rosemary, soy sauce, and vegetable bouillon powder until everything is coated.
Pour in the vegetable broth, bring to a gentle simmer, and cook until slightly thickened, about 8 to 10 minutes.
Stir in the cooked lentils and frozen peas, then season with the salt and black pepper to taste.
Taste the filling and adjust seasoning if needed; it should be well seasoned and quite saucy, not dry.
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Cook the potatoes and squash
While the filling simmers, add the cubed potatoes and butternut squash to a large pot and cover with cold water.
Add a pinch of salt, bring to a boil, then simmer until both are very tender, about 12 to 15 minutes.
Drain the potatoes and squash very well, then return them to the hot pot off the heat.
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Mash the butternut squash and potatoes
Add the vegan butter, oat milk, garlic powder, salt, and black pepper to the pot with the vegetables.
Mash until smooth and creamy, leaving a few small chunks if you like more texture in the topping.
Taste and adjust seasoning, adding a splash more oat milk if the mash seems too stiff to spread.
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Assemble and bake the shepherd's pie
Spread the mushroom and lentil filling evenly in the prepared baking dish, smoothing it into an even layer.
Dollop the butternut squash mash over the top, then gently spread it to the edges to cover the filling.
Use a fork to rough up the surface slightly, which helps create golden, crispy peaks in the oven.
Bake for 20 to 25 minutes, until the filling is bubbling around the edges and the top is lightly browned.
Let the shepherd's pie rest for at least 10 minutes before serving so the layers set slightly.
Substitutions
- Use tamari instead of soy sauce
- Tamari gives the same deep savory flavor as soy sauce while keeping the dish naturally gluten-free. Use the same amount and taste the filling, adding an extra splash if you like a bolder umami kick.
- Swap butternut squash with sweet potato
- Sweet potato keeps the mash creamy and orange, with a slightly earthier sweetness than butternut squash. Cut it in similar size cubes and cook until very tender, just like you would for the squash.
- Choose cremini mushrooms for deeper flavor
- Cremini mushrooms bring a meatier texture and richer flavor, which makes the filling taste even more hearty. Use them exactly as you would the regular mushrooms and chop them finely so they blend into the mixture.
Tips
- Let the filling stay saucier than you think
- The filling should look a bit loose before baking because the lentils soak up more liquid in the oven. If it looks dry in the pan, stir in a splash of broth before transferring to the baking dish.
- Cut the vegetables in even, small pieces
- Small, evenly sized carrot and celery pieces cook quickly and blend nicely into the filling, instead of standing out as chunks. Aim for a small dice so every bite has a good mix of vegetables, lentils, and mushrooms.
- Dry out the mushrooms properly
- Take your time cooking off the mushroom liquid, because well browned mushrooms give the filling a deeper, savory backbone. If you rush this step, the mixture can taste watery and lack that cozy, slow-cooked flavor.
- Make it ahead for busy nights
- Assemble the whole shepherd's pie, cool it, then cover tightly and refrigerate for up to two days. Bake straight from the fridge, adding about 10 extra minutes and covering with foil if the top browns too fast.
- Finish under the broiler for extra color
- For a deeper golden crust, broil the pie for one to two minutes at the end, watching very closely. This gives lovely browned peaks on the mash without drying out the filling underneath.
Nutrition Facts *
| Energy | 226 | kcal |
|---|---|---|
| Protein | 7 | g |
| Total Fat | 10 | g |
| Carbohydrates | 29 | g |
| Dietary Fiber | 7 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I keep the filling from turning out too watery?
- Simmer the filling uncovered until it thickens and you can see the spoon leave a trail through the mixture. If it still seems loose, stir in a spoonful of tomato paste and cook another few minutes.
- Can I make this vegan shepherd's pie gluten-free?
- Yes, just use tamari instead of soy sauce and double-check that your vegetable bouillon and broth are gluten-free. Everything else in the recipe is naturally gluten-free, including the lentils and vegetables.
- Can I use canned lentils instead of cooking dried lentils?
- You can, but rinse and drain them very well, then use about 1½ cups cooked lentils in the filling. Skip the lentil cooking step and add a pinch more bouillon or salt to make up for the missing cooking broth.
- How should I store and reheat leftovers?
- Cool leftovers completely, then cover and refrigerate for up to four days. Reheat individual portions in the microwave or warm the whole dish in the oven at 350°F until hot.
- Can I freeze this vegan shepherd's pie?
- Yes, assemble and cool the pie, then wrap it well and freeze for up to three months. Bake from frozen at 375°F, covered with foil, until hot in the center, then uncover to brown the top.
Serving Suggestions
This cozy pie pairs beautifully with a crisp green salad dressed in a tangy mustard vinaigrette for contrast.
For something special, drizzle warm garlic herb oil over the baked mash to add shine and extra savory richness.
Leftovers make a comforting next-day lunch, especially with a spoonful of chutney or cranberry sauce on the side.
Reviews
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Grace, Denver: I wanted this to be cozy and savory, but my filling stayed soupy while the butternut mash turned oddly watery and bland. Even after baking, the layers wouldn’t set and the whole dish ate more like a stew than a shepherd’s pie.
: Sorry it turned out soupy and bland, Grace! Next time simmer the mushroom-lentil filling until most liquid cooks off (mushrooms need time to brown and release moisture) and, if needed, thicken with a teaspoon or two of flour or cornstarch; for the mash, drain the squash/potatoes well then return to ...
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Mary, Denver, CO: Absolutely delicious and so comforting. The mushroom lentil filling was deeply savory and perfectly saucy, and the butternut squash potato mash baked up creamy with crisp golden peaks. Making again exactly as written.
: Happy it hit the spot, Mary! That savory mushroom lentil filling with those crisp golden mash peaks is exactly what I was going for. 😊
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