Alba's
Kitchen

Vegetarian Shepherd's Pie with Lentils & Mushrooms

November 20, 2025

DinnerVegetarian

Yummy lentil and mushroom pie topped with parmesan mashed potatoes.

Serves:4
Time:~60–70 minutes
Vegetarian Shepherd's Pie with Lentils & Mushrooms - Image 1
Vegetarian Shepherd's Pie with Lentils & Mushrooms - Image 2
Vegetarian Shepherd's Pie with Lentils & Mushrooms - Image 3
Vegetarian Shepherd's Pie with Lentils & Mushrooms - Image 4
Vegetarian Shepherd's Pie with Lentils & Mushrooms - Image 5

My sweet potato shepherd's pie was such a hit in our home that I thought I would make a variation of it, this time in a more traditional way, using white potatoes. I decided to make a lentil and mushroom filling, and although mushrooms aren't traditional in a shepherd's pie, they create a delicious caramelised flavour, adding depth and richness similar to the browning of meat. I served it with a light Dijon and lemon arugula salad, and a little extra grated Parmesan on top. Perfect for a cozy and comforting vegetarian dinner.

Ingredients

Potato Topping

  • 3 large or 4-5 medium white potatoes (about 1 kg / 2.2 lbs), peeled and chopped
  • 3-4 tbsp milk (whole or semi-skimmed for best flavour)
  • 1½ tbsp olive oil
  • 2–3 tbsp grated Parmesan (optional, goes very well)
  • Salt & black pepper, to taste

Filling - Base

  • 1 tbsp olive oil
  • 1 big white onion, finely chopped
  • 1 small leek, sliced
  • 2 medium carrots, finely diced

Filling - Mushrooms & Lentils

  • 350 g mushrooms, chopped (chestnut, cremini, or button all work well)
  • 300 g dry puy lentils, rinsed
  • 1 litre water - made with 4 tbsp of marigold bouillon powder, check your own packaging for exact measurements

Filling - Seasoning & Liquids

  • 1 tbsp tomato purée
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp dried thyme
  • 1 tbsp soy sauce
  • 1 tsp apple cider vinegar
  • 200 ml (¾ cup) vegetable stock - made with ¾ tsp Marigold bouillon powder, check packaging
  • Salt & black pepper, to taste

Optional Arugula Side Salad

  • 2-3 handfuls arugula
  • Juice of half a lemon
  • 1/2 tbsp olive oil
  • 1/2 tsp dijon mustard
  • 1/2 tsp honey
  • Salt and pepper, to taste

Instructions

1. Cook the lentils

  1. Add lentils to a pot with water or stock (no salt).
  2. Bring to a boil, then reduce to a medium simmer (about 4 on induction)
  3. Cook for 25 minutes, until soft. Bring off heat.

2. Make the potato topping

  1. Add potatoes to a pot of salted water.
  2. Boil for 12–15 minutes, until soft.
  3. Drain and mash with milk, olive oil, Parmesan (optional), salt and pepper.
  4. Set aside.

3. Build the filling

  1. Heat olive oil in a large pan.
  2. Add onion, leek, and carrots, cook for 8 minutes, until softened.
  3. Add mushrooms, cook for 5–7 minutes, until their liquid evaporates and they turn golden.
  4. Stir in tomato purée, smoked paprika, cumin, and thyme, cook 1 minute.
  5. Add cooked lentils, vegetable stock and soy sauce.
  6. Simmer for 15 minutes, until thick and cohesive.
  7. Add apple cider vinegar, and season to taste with salt, pepper and soysauce.
  8. It the filling is still watery let it reduce a little longer.

4. Assemble

  1. Spoon the filling into a 20 × 30 cm ceramic baking dish.
  2. Spread the mashed potatoes evenly on top.
  3. Use a fork to create ridges for extra crispiness, and sprinkle dried thyme.

5. Bake

  1. Bake at 200°C (400°F) for 25 minutes, until golden and bubbling.
  2. For extra colour, broil (grill setting 1) for an extra 3-5 minutes, keep checking on it as it can quickly burn.

6. Make the arugula salad

  1. In a small bowl, make the dressing by adding lemon, olive oil, dijon mustard, honey, salt and pepper.

7. Serve

  1. Let the pie rest for 5 minutes before serving.
  2. Serve with a lemony arugula salad for freshness.

Serving Suggestions

  • •I like serving this cottage pie with a simple arugula salad dressed with lemon, Dijon, olive oil, honey, salt and pepper. The freshness compliments the hearty pie very well.
  • •A side of steamed green beans, tenderstem broccoli, or peas also works well for extra veggies.
  • •For a heartier meal, serve with a slice of warm sourdough, wholegrain bread, or even roasted carrots on the side.
  • •A little extra grated Parmesan on top right before serving adds a nice salty finish.

Storage & Meal Prep

  • •Fridge: Store in an airtight container for up to 3 days. Reheat in the oven at 180°C (350°F) for 15–20 minutes, or in the microwave until hot.
  • •Freezer: This cottage pie freezes very well. Assemble it fully (but don't bake), wrap tightly, and freeze for up to 3 months.
  • •Bake from frozen at 190°C (375°F) for 45–55 minutes, or until piping hot in the centre.
  • •Make-ahead: You can assemble the whole dish 1 day ahead, keep it in the fridge, and bake just before serving. Add an extra 10 minutes to the baking time if starting from cold.

Variations & Substitutions

  • •No mushrooms: Replace with finely chopped aubergine, extra carrots, or courgette (cook well to remove moisture).
  • •More protein: Add half a tin of white beans.
  • •Replace some of the potatoes with sweet potato for a lighter, sweeter topping.
  • •For dairy-free: use olive oil or vegan butter, and skip the Parmesan.
  • •Add peas or celery to the filling for more veg.
  • •Swap carrots for parsnips or butternut squash for a slightly sweeter flavour.
  • •The recipe is naturally gluten-free as long as your stock/bouillon is gluten-free.

Enjoy!

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