Recipe: Vegan Lentil and Mushroom Shepherd’s Pie

Last weekend, I posted a half-eaten casserole my mom had made on Instagram and Twitter. The posts were pretty popular and I was asked for the recipe. Finally after a few emails and text messages back and forth with my mom, here it is!

Vegan Lentil and Mushroom Shepherd’s Pie

Serves 8 (for reference, the casserole dish in the photo holds about 1/2 of the recipe, if full)


  • 8 large or medium potatoes (or substitute sweet potatoes or yams)
  • 2 tbsp Earth Balance or other vegan buttery spread
  • 1/2 cup rice milk (or substitute almond milk)
  • Salt to taste
  • 2 tbsp olive oil
  • 1/2 to 3/4 cup celery
  • 1/2 to 3/4 cup carrots
  • 1 cup frozen peas
  • 2 cups diced tomatoes (canned, not drained)
  • 2 cloves garlic, minced
  • 6 ounces mushrooms, sliced
  • Two 15-ounce cans of lentils, lightly drained
  • 2 tbsp dry red wine (optional)
  • 1 to 2 tbsp reduced sodium soy sauce or Bragg’s liquid aminos
  • 2 to 3 tbsp ketchup
  • 1 tsp chili powder
  • 2 to 3 tsp all-purpose seasoning blend
  • 1/2 tsp dried thyme
  • 3 tbsp cornstarch or arrowroot
  • Freshly ground pepper to taste


  1. Peel and dice the potatoes. Place in a large saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl.
  2. Stir the Earth Balance into the potatoes until melted, then add the rice milk and mash until fluffy. Season with salt, cover, and set aside until needed.
  3. Preheat the oven to 400º F.
  4. While the potatoes are cooking, heat the oil in a medium skillet. Add the celery, carrots, peas, diced tomatoes, garlic, and mushrooms, and sauté over medium heat.
  5. Add the lentils and their liquid and bring to a gentle simmer. Stir in the optional wine, soy sauce, ketchup, chili powder,  seasoning blend, thyme, and pepper. Cook gently for 5 minutes. Combine the cornstarch with just enough water to dissolve in a small container. Stir into the lentil mixture.
  6. Remove from the heat, taste to adjust seasonings to your liking.
  7. Lightly oil a 2-quart casserole dish, or two deep-dish pie plates. Pour in lentil mixture, then spread the potatoes evenly over the top. If using two pie plates, divide each mixture evenly between them.
  8. Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes then cut into wedges to serve.

Let me know if you make this dish! I’d love to hear your thoughts on the recipe and if you have any suggestions or substitutions.


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