Vegetarian · ALWAYS FREE
Lentil and mushroom shepherd's pie
Brown lentils and mushrooms under a golden skin-on potato mash.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Pick over and rinse lentils. Combine with the measured about 3 ½ cups (800 g) water, bring to a boil and simmer gently, partly covered, for 30–40 minutes until fully tender. Keep the remaining cooking liquid. If lentils are tender but very wet, simmer uncovered briefly rather than draining.
- Meanwhile, heat oil in a wide skillet. Cook onion and carrot for 8 minutes, add mushrooms and cook for 10–12 minutes until their released moisture mostly evaporates. Stir in tomato paste and thyme for 1 minute. Add all lentils and their liquid, 3 g salt and pepper; simmer for 5–10 minutes until thick and spoonable.
- Heat the oven to 400°F (200°C). Cut potatoes into even chunks and boil in water for 15–20 minutes until tender. Drain and steam-dry for 5 minutes. Mash with milk, butter and remaining salt, finely chopping any large skin pieces and returning them to the mash.
- Transfer all filling to a deep 4-quart baking dish, approximately 13 by 9 inches (33 by 23 cm). Spoon mash evenly over it, seal to the edges and make shallow fork ridges. Bake for 25–35 minutes until browned in spots and the center reaches 165°F (74°C). Rest for 15 minutes before dividing into six portions. Refrigerate within 2 hours; use within 3–4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 6- Calories
- 379 kcal
- Protein
- 16.5 g
- Total carbohydrate
- 61.5 g
- Total fat
- 9.1 g
- Total sugars
- 7.2 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All milk, butter, oil and filling included. Plain lentils, tomato paste and seasonings must meet the gluten-free label criterion. Contains milk.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Lentil and mushroom shepherd's pie: dry brown or green lentils; water; raw white mushrooms; peeled onion; raw carrot; plain tomato paste; olive oil; dried thyme; raw potatoes with skin; whole milk; unsalted butter; salt; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Lentil and mushroom shepherd's pie: dry brown or green lentils; water; raw white mushrooms; peeled onion; raw carrot; plain tomato paste; olive oil; dried thyme; raw potatoes with skin; whole milk; unsalted butter; salt; ground black pepper. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
