Vegan Lentil and Mushroom Shepherds Pie

Vegan Lentil and Mushroom Shepherds Pie

Winter cooking is always about belly-warming, nourishing meals that make you nostalgic. I feel like foods that give me comfort and make me feel full, so salads definitely do not cut it this time of the year.

Yesterday was the first time that I tried this Shepherd´s pie, and it came out so lovely. I am eating the leftovers today.

Some notes on this recipe:

This takes time, this is a two-pot recipe, so not the usual ready in 30 minutes one pot recipes that I usually publish, this one takes a bit more patience.

The most important thing is to fry the onions and the mushrooms so their flavour develops properly. I start of by frying the onions in some olive oil, and then I add in the mushrooms and thyme.

This gives the spices a time for infuse in your dish too. When the pan gets a little dry, instead of adding more oil, I add in a little bit of stock. The flavour can be absorbed into the mushrooms.

Another thing that is also helpful in this recipe, it so pre-soak the lentils. The brand that I buy says that they do not require pre-soaking, however, I still soak them for 20 minutes in boiling water before I start to cook.

This will cut down on your cooking time.

The stock is added bit by bit, similar to how you would make risotto, this also helps with absorption of the liquid into the lentils and definitely makes them more flavourful.

Something else that I do to cut down on the cooking time is to cook my potato for the purée in the microwave, I cook it for 2 minutes on the highest setting, instead of wasting gas and cooking it on the stove for close to 30 minutes.

Some adjustments can be made to this recipe that will suit your taste better, but this recipe is a good base for a delicious dish that is perfect for this cold weather.

Happy cooking all!

Vegan Lentil and Mushroom Shepherds Pie

A delicious vegan winter-warmer recipe, perfect for two people on a cold night.
Prep Time 10 mins
Cook Time 1 hr
bake time 20 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine English
Servings 2 People
Calories 341 kcal


  • 1 medium potato
  • ½ head cauliflower
  • 50 g black lentils
  • 100 ml soy milk
  • 1 cup mushrooms
  • 1 white onion
  • 3 cloves garlic
  • 30 ml worchershire sauce
  • 15 ml balsamic vinegar
  • 1 stock cube
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp chilli oil, chilli flakes or fresh chilli
  • 1 tbsp fresh thyme
  • 1 tbs fresh parsely


  • Cook the potato in the microwave on the highest setting for 2 minutes.
  • Dissolve the stock cube in 500ml boiling water.
  • Finely dice the onion. Slice the mushrooms. Finely chop the garlic.
  • Fry the onion in olive oil on medium heat.
  • After 5 minutes, add the mushrooms and thyme in.
  • Fry the onion and mushrooms for 15 minutes until they start to brown.
  • Add in the pre-soaked lentils.
  • Pour in the stock bit by bit. Like you would when cooking risotto.
  • In a separate pot, cook the cauliflower and potato in some of the vegetable stock.
  • Season with thyme and black pepper.
  • Once the cauliflower is soft, puree the mixture with an immersion blender.
  • Add in 100ml of plant milk to make the puree more creamy.
  • Once the lentils have absorbed all the stock, transfer to an oven dish.
  • Top the lentil mixture with the puree.
  • Bake in the oven for 25 minutes on 150 degrees.


           ready for the oven
Keyword dinner, high protein, lentils, mushrooms, Vegan

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