Lentil and Mushroom Shepherd’s Pie

Lentil and Mushroom Shepherd’s Pie

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  • Prep Time


  • Total Time


  • Servings



  • 8

    large or 10 medium potatoes

  • 2

    tablespoons real butter

  • ½

    cup milk

  • Salt to taste

  • 2

    tablespoons olive oil

  • 1

    large onion, finely chopped

  • 2

    cloves garlic, minced

  • 6

    ounces cremini or baby bella mushrooms

  • Two

    15-ounce cans lentils, drained

  • 1 to 2

    tablespoon Bragg’s liquid aminos*

  • 2

    teaspoons seasoning blend

  • ½

    teaspoon dried thyme

  • Freshly ground pepper to taste

  • 3

    tablespoons cornstarch

  • 8 to 10

    ounces frozen spinach

  • 1

    cup fresh bread crumbs or panko bread crumbs


Make mashed potatoes. Preheat the oven to 400 degrees. While the potatoes are cooking, heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and mushrooms and continue to sauté until the onion is golden. Add the lentils and their liquid and bring to a gentle simmer. Stir in the braggs, seasoning blend, thyme, and pepper. Cook gently for 5 minutes. Combine the cornstarch with just enough water to dissolve in a small container. Stir into the lentil mixture. Add the spinach. Remove from the heat; taste to adjust seasonings to your liking. Scatter breadcrumbs evenly over bottom of baking pan. Pour in the lentil mixture, then spread the potatoes evenly over the top. If using two pie plates, divide each mixture evenly between them. Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes, then cut into wedges to serve.


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