Mushroom & Lentil Shepherd's Pie with Herb Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty vegan twist on classic shepherd's pie with a rich mushroom-lentil filling and golden herb-topped mashed potatoes. This vegan-inspired vegetarian (vegan) ready in about 65 minutes layers cooked brown lentils, chopped cremini mushrooms, diced carrots into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 390 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (9 ratings) Prep: 25 min Cook: 40 min Serves 6 Vegan cuisine 390 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. In a large skillet, cook 1/2 cup diced carrots, 1/2 cup diced onion, and 2 minced garlic cloves in 1 tsp olive oil over medium heat for 5 minutes until softened.
  2. Step 2: Add 1 cup chopped cremini mushrooms and cook for 7 minutes until mushrooms release liquid and brown slightly. Stir in 1 cup cooked brown lentils, 1/2 cup vegetable broth, 1 tsp dried thyme, and 1 tbsp nutritional yeast. Simmer for 5 minutes until thickened, then remove from heat.
  3. Step 3: Meanwhile, boil 2 peeled large russet potatoes (about 1.5 lbs) in salted water for 20 minutes until fork-tender. Drain, then mash with 2 tbsp unsalted butter and 1 tbsp chopped fresh rosemary until smooth.
  4. Step 4: Spread mushroom-lentil filling evenly in a 9x13-inch baking dish. Spoon mashed potatoes over filling, spreading into an even layer. Use a fork to create texture on the surface.
  5. Step 5: Bake for 25 minutes until the top is golden and edges are bubbling. Let rest for 10 minutes before serving.

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Frequently asked questions

How long does Mushroom & Lentil Shepherd's Pie with Herb Crust take to make?

Total time is about 65 minutes (25 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Mushroom & Lentil Shepherd's Pie with Herb Crust?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Mushroom & Lentil Shepherd's Pie with Herb Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mushroom & Lentil Shepherd's Pie with Herb Crust for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Mushroom & Lentil Shepherd's Pie with Herb Crust vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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