Vegan Mushroom & Lentil Shepherd’s Pie With Butternut Squash Mash 4 ★

How to Make Vegan Mushroom & Lentil Shepherd’s Pie With Butternut Squash Mash

1. 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.

2. Prep the oven and pan

   Preheat your oven to 400°F and lightly grease a 9x13 inch baking dish or similar casserole.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.