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Mushroom Lentil Shepherd’s Pie

Recipes | May 14, 2017 | By

Mushroom Lentil Shepherd's Pie

Servings 8


  • 1 450 g red potatoes
  • 4 tablespoons Ole medium fat spread (vegan margarine)
  • 1/2 cup 115ml unsweetened soy milk
  • 2 carrots (sliced and quartered)
  • 1 onion (diced)
  • 3 tablespoons olive oil
  • 6 170 g mushrooms of your choice (sliced)
  • 1 tablespoon flour
  • 1 cup 225g peas (fresh or frozen)
  • 2 cups 450g chopped kale, chard or spinach
  • 1 cup 225g cooked lentils, any variety
  • 1 1/2 cups 340ml red wine
  • 2 cups 450ml vegetable broth (stock)
  • 1 tablespoon soy sauce
  • 2 tablespoons tomato paste
  • 4 cloves garlic
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste


  • Boil the potatoes with the skins on in salted water until fork tender, about 25 minutes.
  • Drain the potatoes and peel if desired. Place the potatoes back in the pot with the margarine spread and mash with a potato masher, adding the soy milk 1/4 cup (60ml) at a time until desired consistence is met. Add salt and pepper to taste and set aside.
  • In a large pot, sauté the carrots and onions in the olive oil. After 3 minutes, add in the mushrooms and continue to sauté until the mushrooms are soft, about 5 minutes.
  • Sprinkle in the flour and mix well until a paste has formed. Add in the wine and broth, stirring constantly, until the flour has dissolved.
  • Bring the mixture to a simmer and add the kale, peas, lentils, soy sauce, tomato paste, garlic and oregano. Stir and continue cooking on a light simmer for 7-10 minutes, or until the mixture reduces to a thick, stew-like consistency.
  • Pour into a 9x9 baking dish and top with the mashed potatoes. Bake at 200 degrees for 30-35 minutes, or until the potatoes are golden.


Credit: Leslie Durso