Vegetarian lentil and mushroom Shepherd’s pie with golden brown mashed potatoes in a casserole form
British Inspired Recipe

Lentil and Mushroom Shepherd’s Pie

The lentil filling is boiled vigorously to keep the mashed potatoes on top. In the oven, both layers combine to form a satisfying dish.

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Total time 1 hr 35 min
Calories 515 kcal
Servings 6 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

Vegetarian Shepherds Pie with stable layers

The vegetable lenses must be thick and not supple before they come into the dish. Cook excess liquid open and let the filling rest for a few minutes. Then distribute the mashed potatoes in small portions from the outside to the inside. So it does not mix with the lower layer.

Vegetarian Dinners Dinner Autumn Recipes Potatoes

Recipe

Lentil and Mushroom Shepherd’s Pie

A savoury lentil, mushroom and root vegetable filling bakes beneath a golden layer of creamy mashed potatoes.

Ingredients

6 servings

Method

  1. 1

    Cook potatoes

    Cut potatoes into equal pieces and cook softly in salt water for 18 to 20 minutes. Drain and evaporate briefly.

  2. 2

    Fry vegetables

    Heat the oil in a large frying pan. Brown the mushrooms in batches over high heat. Add the onion, carrots and celeriac and fry for another 7 minutes.

  3. 3

    Cook lentil filling

    Mix garlic and Tomato purée briefly with roasting. Stir in lentils, broth, soy sauce and thyme and simmer open for 25 to 30 minutes until the lentils is soft and the mass thick.

  4. 4

    mashed potatoes stir

    Finely stamp potatoes. Add warm milk, butter and nutmeg and season with salt and pepper.

  5. 5

    Casserole layers

    Season the lentil filling and place it in a casserole. Place the mashed potatoes on the portion, brush it smoothly and pull grooves with a fork.

  6. 6

    Shepherd-breading pie

    Bake at 200 °C conventional heat for 22 to 25 minutes, until the ridges on top are golden brown. Leave to rest for 10 minutes before serving.

Kitchen know-how

Tips for Lentil and Mushroom Shepherd’s Pie

filling sufficiently boil

A thin lens mass rises during baking through the puree. Pull a trace with the spoon: It should close only slowly.

Distribute puree from the outside

Put small portions first on the edge and work to the middle. This stabilizes the layer and prevents mixing.

Variations

How to adapt this recipe

Use unsweetened vegetable milk and vegan butter for the puree. The lentil filling is already purely vegetable.

Replace half of the potatoes with sweet potatoes. The puree becomes sweeter and fits particularly well with thyme.

Nutrition per serving

515kcal
75.0 gCarbohydrates
20.0 gProtein
15.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Lentil and Mushroom Shepherd’s Pie

Brown or green disc lentils retain structure. red lentils disintegrate more strongly and result in a softer filling.

The lens mass was too liquid or the puree was too soft. Both layers should be thick and the filling should cool briefly.

Yes. Put both layers together, cool and cool until the next day. Baking time is extended by about ten minutes.

Covered well, the bake keeps in the refrigerator for two to three days. Reheat individual portions thoroughly at 180 °C.

Keep cooking

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