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Vegan Lentil Shepherd’s Pie – Mushroom and Lentil Shepherdless Pie with Gravy and Garlic mashed potatoes. Gluten-free Nut-free Recipe. Can be soy-free oil-free. Vegetarian Shepherds Pie.
In my series of traditional and simple holiday favorites, the next dish is this Delicious Lentil Mushroom Shepherdless Pie. Garlic mashed Potatoes over mushrooms, onion, lentils, veggies mixed with a bit of gravy, baked, then served with more of my 1 Pot gravy!
The pie comes together quickly once you have your potatoes done and the veggies assembled. You can cook the lentils and potatoes in the Instant Pot with PIP(pot in pot method), see recipe notes, or in separate pots and make ahead. I like my pie on the wet side, use less or more of the gravy with the lentils to preference. Add seasonal veggies or other root vegetables. I love the garlic breadcrumb and herb topping from my chickpea sweet potato shepherd’s pie on this. It elevates the flavor to a whole new level. Lets get cooking for Thanksgiving.
Combine the cooked lentils, sauteed mushrooms + veggies , gravy, herbs and spices. The picture below is prebaking (ready for the potato layer) and the sauce dries up significantly.
More Mains for the Holidays
- Lentil Quinoa Loaf. a fave
- Cauliflower Steaks with mushroom gravy GF
- Chickpea Veggie “meatloaf”
- Cauliflower Alfredo, Spinach, Artichoke Lasagna. can be GF
- Easy Vegan Veggie Lasagna. Can be GF
- Whole Roasted Cauliflower with creamy makhani sauce . GF , perfect for non traditional gatherings
This shepherd’s pie does take some time, but divide up make ahead, then layer and store until ready on bake on the day.
Vegan Lentil Shepherd's Pie - Mushroom Lentil Shepherdless Pie
Ingredients
Lentil Mushroom:
- 1 tsp oil
- 1/2 medium onion
- 5 cloves of garlic
- 8 oz mushrooms, cremini, white or a mix with portobello
- 3/4 cup chopped carrots
- 1/2 cup chopped celery
- 1 tsp fresh or 1/2 dried thyme
- 1/2 tsp dried sage
- 1.5 cups cooked brown lentils, 1.25 to 1.5 cups, drained well, see note to cook in Instant pot
- 1/3 cup peas
- 1/3 cup Vegan Gravy, and more for serving, or mix 1 tbsp veggie broth, 1 tsp cornstarch, 1 tsp vegan worchestershire sauce, a good dash of onion and garlic powder
- 1/2 tsp salt
- 1 tbsp bbq sauce or 2 tsp tomato paste, (optional)
- black pepper to taste
- extra virgin olive oil and thyme for topping
Instructions
- Prepare your mashed potatoes and vegan gravy and set aside. Preheat the oven to 400 degrees F. Pulse the onion, garlic, mushrooms in a processor, or chop all by hand.
- Add onion mushroom mixture to a skillet with a good pinch of salt and 1 tsp oil over medium heat and cook for 8 minutes or until the moisture from the mushrooms is starting to dry. Add the carrots, celery, other chopped vegetables (upto 1 cup), herbs, 1/4 tsp salt and cook for another 5 to 6 minutes.
- Alternatively, brush oil on the baking dish. Add the chopped onion mushroom mixture and bake for 12 to 14 minutes, then add the carrots, celery, other chopped root vegetables, mix in and continue to bake for another 8 minutes.
- Fold in the lentils, peas, bbq sauce, gravy, black pepper and mix in (in the baking dish or mix in the the skillet and transfer to the baking dish). Taste and adjust salt and flavor. Add less or more gravy to preference.
- Layer the mashed potatoes on top. Use a spatula to even ithem out.
- Add a drizzle of olive oil and a dash of thyme and pepper, or top with these garlic breadcrumbs.
- Bake for 20 minutes. Broil for a minute to brown. Cool for a few minutes before serving. The pie keeps thickening on cooling. Serve with gravy or other toppings of choice. Leftovers will keep in the refrigerator for 4 days.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made this recipe some time ago as my son is vegan. He loved it and has asked me to make it again. Have to admit i cook a few of your recipes because of my son, they never fail to be a success. Even my husband will eat some of them and that is saying something😂.
hahaha, your son is very fortunate to have you.
Very good! Added the garlic breadcrumbs. Glad I did! So yummy!!!!!
Yay! Thanks for taking the time to comment.
In step 4 you say to add bbq sauce? Really? I’m going to make this today. Without bbq sauce.
The bbq is another name for the vegan gravy prepared with the vegan Worcestershire sauce. It makes the whole dish extra yummy and savory. Enjoy!
What types of wine do you recommend to pair with the MUSHROOM LENTIL SHEPHERDLESS PIE.
Thank you for your suggestions.
Cheers,
Dr. Ron
A dry red is a great option, like carbernet or merlot.
This recipe was amazing! I made it for Xmas Day to bring to my sister-in -law’s house and it was a huge hit!! Like others mentioned it is time consuming so doing the prep work ahead of time won’t make it feel as exhausting (but still well worth it!). Will definitely make this again…
PS Vegan gravy is way more flavorful than “traditional “ gravy.
🎄 vv Yay!
My British partner grew up eating Shepard’s Pie. He LOVES this recipe. So do I and I’m really glad I made a batch and a half. I’ll admit it took me a long time to make because I’m a slow cook. But daaaaannnnnggggg, sooooo goooooood! 10 out of 10, would recommend to a friend. Actually, I already shared a link to facebook. Vegan Richa recipes never disappoint.
nothing wrong with going slow, i enjoy the process
Very good flavor! I started the night before by making the lentils in the instant pot. Even though the recipe took awhile to prepare, I will make it again.
instant pot is such a time saveer. i’m glad that you took the time to prepare and enjoy this. – and also to leave a nice review
Awesome, my grandson had 3 helpings, ate it 3 days in a row! I never told him it was vegetarian.
That.. is awesome. What they don’t know….hee hee. quite a yummy trick indeed. Thanks for the 5Stars!!