Lentil & Mushroom Shepherd’s Pie

Name: Lentil & Mushroom Shepherd’s Pie
Yield: 4 main-course portions
Ingredients: 200 g Dry brown lentils; 500 g Brown mushrooms, chopped; 150 g Onion, diced; 150 g Carrot, diced; 80 g Celery, diced; 30 g Tomato paste; 800 ml Light Vegetable Stock; 35 ml Olive oil; 5 g Thyme; 1 kg Floury potatoes, peeled; 120 ml Unsweetened oat milk; 5 g Salt

A rich lentil-and-mushroom filling beneath olive-oil potato mash.

Lentil & Mushroom Shepherd’s Pie prepared as described in the recipe

A rich lentil-and-mushroom filling beneath olive-oil potato mash.

Written for 4 main-course portions

Cook this

Ingredients

Serves

Dry brown lentils200 g
Brown mushrooms, chopped500 g
Onion, diced150 g
Carrot, diced150 g
Celery, diced80 g
Tomato paste30 g
Light Vegetable Stock800 ml
Olive oil35 ml
Thyme5 g
Floury potatoes, peeled1 kg
Unsweetened oat milk120 ml
Salt5 g

Method

Simmer lentils in half the stock for 25 to 30 minutes until nearly tender; keep their liquid.
Brown mushrooms in approximately two fifths of the oil. Add onion, carrot, celery and thyme and cook 10 minutes, then tomato paste for 2 minutes.
Add lentils, their liquid and remaining stock. Simmer 15 minutes until thick and vegetables are tender. Season.
Boil potatoes in water for 20 to 25 minutes; drain and rice hot. Fold in warm oat milk and remaining oil, then season.
Spread filling in a 23 x 30 cm baking dish, top with potato and bake at 200°C for 25 to 30 minutes until bubbling and golden.

Chef’s notes

Check oat milk and stock labels for additional allergens. Lentil filling should be moist but not soupy.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Celery.

Vegan

Last refined · October 2026