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Vegetarian Shepherd’s Pie with Lentils and Mushrooms
and mixed greens salad

Active: 45 min Total: 45 min
This vegetarian shepherd's pie, packed with lentils, mushrooms, a savory spice mix, and topped with a blanket of mashed potatoes, was such a hit with our community last year that we are bringing it back! Ready in under an hour, this weeknight meal is guaranteed to satisfy meat-eaters and vegetarians alike.


Mixed Greens Salad with Grapes and Almonds:
  • Grapes, red or green - 16 , halved
  • Vinegar, balsamic - 2 tsp
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Oil, olive - 2 Tbsp
  • Mixed greens - 5 oz
  • Almonds, sliced - 1/4 cup
Shepherd's Pie Spice Mix:
  • Salt - 1 tsp
  • Garlic powder - 1 tsp
  • Mustard powder (opt) - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Thyme, dried - 1/2 tsp
Vegetarian Shepherd’s Pie with Lentils and Mushrooms:
  • Onions, medium - 1/2 , chopped
  • Parsley - 1 Tbsp , chopped
  • Mushrooms, any button - 8 oz , chopped (look for pre-chopped)
  • Potatoes, russet - 1 lb , peeled and cubed
  • Mixed frozen vegetables - 1 1/2 cups (like peas, corn, and carrots)
  • Lentils, pre-cooked - 2 cups (look for vacuum-packed or canned)
  • Oil, cooking - 1 Tbsp
  • Water - 2 Tbsp
  • Worcestershire sauce - 2 tsp (sub soy sauce)
  • Tomato paste - 3 Tbsp
  • Yogurt, plain or Greek - 1/4 cup
  • Butter - 1 Tbsp


  1. Spice mix - Combine salt, garlic powder, mustard powder, pepper, and dried thyme. (Can be done up to 5 days ahead)
  2. Onions - Chop onions. (Can be done up to 5 days ahead)
  3. Parsley - Chop parsley. (Can be done up to 2 days ahead)
  4. Mushrooms / Grapes - Prep as directed and store separately. (Can be done up to 2 days ahead)
  5. Potatoes - Peel and cube potatoes. If not using right away, soak in water to prevent browning.
  6. Frozen vegetable mix - Place in a colander and run under warm tap water to defrost.
  7. Lentils - If using canned lentils, drain and rinse.

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  1. Turn on the oven's broiler and place an oven rack about 6" / 15 cm under the heat source.
  2. Place potatoes into a saucepan and cover with cold water and some salt. Cover and bring to a boil. Simmer uncovered for 12 to 15 minutes until potatoes can be easily pierced by a knife. Drain and let sit in a colander for ~5 minutes to let the steam escape (this creates creamier potatoes vs. liquidy potatoes).
  3. While potatoes are cooking, heat a skillet or saute pan over medium-high heat. Add cooking oil and then mushrooms to heated oil. Saute until mushrooms are deep golden brown, ~5 minutes.
  4. Add onions and saute until softened, 2 to 3 minutes. Add spice mix and saute until fragrant, ~1 minute more.
  5. Add lentils and frozen vegetables and saute to heat through, ~1 minute.
  6. Stir in water, Worcestershire sauce, parsley, and tomato paste.
  7. Transfer filling to a lightly greased 8" x 8" / 20 cm x 20 cm baker (for 4 servings; adjust accordingly if customizing servings).
  8. Use a masher to mash steamed potatoes with yogurt, butter, and some salt. Spoon over top of filling and spread to evenly cover.
  9. Broil for 8 to 12 minutes, until the top is golden brown and crisp.
  10. Whisk together vinegar, mustard, and honey in a mixing bowl. Add olive oil while whisking. Add mixed greens, grapes, and almonds to vinaigrette. Toss just before serving.
  11. Enjoy shepherd’s pie with salad on the side.



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