Shepherd’s Pie with Lentils and Mushrooms
and mixed greens salad
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 everyone in your household.
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Cuisines
Ingredients
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
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
- Soy sauce - 2 tsp
- Tomato paste - 3 Tbsp
- Yogurt, plain or Greek - 1/4 cup
- Butter - 1 Tbsp
Nutrition Facts
Amount Per Serving
Calories
472
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% Daily Value
Total Fat
16g
25%
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Saturated Fat
3g
15%
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Trans Fat
0g
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Cholesterol
4mg
1%
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Sodium
742mg
31%
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Total Carbohydrate
68g
23%
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Dietary Fiber
15g
61%
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Sugars
16g
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Protein
19g
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Prep
- Spice mix - Combine salt, garlic powder, mustard powder, pepper, and dried thyme. (Can be done up to 5 days ahead)
- Onions - Chop onions. (Can be done up to 5 days ahead)
- Parsley - Chop parsley. (Can be done up to 2 days ahead)
- Mushrooms / Grapes - Prep as directed and store separately. (Can be done up to 2 days ahead)
- Potatoes - Peel and cube potatoes. If not using right away, soak in water to prevent browning.
- Frozen vegetable mix - Place in a colander and run under warm tap water to defrost.
- Lentils - If using canned lentils, drain and rinse.
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Make
- Turn on the oven's broiler and place an oven rack about 6" / 15 cm under the heat source.
- 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).
- 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.
- Add onions and saute until softened, 2 to 3 minutes. Add spice mix and saute until fragrant, ~1 minute more.
- Add lentils and frozen vegetables and saute to heat through, ~1 minute.
- Stir in water, soy sauce, parsley, and tomato paste.
- Transfer filling to a lightly greased 8" x 8" / 20 cm x 20 cm baker (for 4 servings; adjust accordingly if customizing servings).
- Use a masher to mash steamed potatoes with yogurt, butter, and some salt. Spoon over top of filling and spread to evenly cover.
- Broil for 8 to 12 minutes, until the top is golden brown and crisp.
- 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.
- Enjoy shepherd’s pie with salad on the side.
Nutrition Facts
Amount Per Serving
Calories
472
Just a moment...
% Daily Value
Total Fat
16g
25%
Just a moment...
Saturated Fat
3g
15%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
4mg
1%
Just a moment...
Sodium
742mg
31%
Just a moment...
Total Carbohydrate
68g
23%
Just a moment...
Dietary Fiber
15g
61%
Just a moment...
Sugars
16g
Just a moment...
Protein
19g
Just a moment...
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