Hearty Lentil, Mushroom &Amp; Carrot Shepherd’S Pie with Cheddar Mashed Potatoes

This hearty, plant-powered shepherd’s pie is the ultimate comfort food. Protein-rich lentils, sweet carrots and earthy mushrooms simmer in a rich thyme gravy with tomato paste for deep umami flavor. The crowning glory is a layer of creamy cheddar mashed potatoes, broiled until bubbly and golden brown.

Perfect for a cozy dinner, this dish is both satisfying and nourishing. It’s a wonderful way to enjoy a meatless meal that doesn’t skimp on flavor or texture. Serve it straight from the oven for a truly comforting experience.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 unit OnionView ingredient guideLike ingredientDislike ingredient

1 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit LentilsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Peel and dice potatoes into ½-inch pieces. Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid (1 cup for 4 servings), then drain and return potatoes to pot. Keep covered off heat until ready to mash.
2. While potatoes cook, trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim, peel and finely dice carrots. Halve, peel and finely dice half the onion (whole onion for 4 servings).
3. Heat a large drizzle of olive oil in a medium, preferably ovenproof, pan (large pan for 4 servings) over medium-high heat. Add mushrooms and a big pinch of salt. Cook, stirring occasionally, until lightly browned, 3-5 minutes. Add another drizzle of olive oil, carrots and diced onion; season with salt and pepper. Cook, stirring frequently, until veggies are browned and softened, 5-7 minutes more. TIP: Lower heat to medium if veggies begin to brown too quickly.
4. Stir 1 TBSP butter (2 TBSP for 4 servings) into pan with veggies until melted, then add thyme and tomato paste. Cook, stirring, until tomato paste is incorporated and color has darkened, 1 minute. Add flour; cook, stirring, 30 seconds. Add lentils and their liquid, veggie stock concentrate, mushroom stock concentrate, ½ cup water and ½ tsp sugar (¾ cup water and 1 tsp sugar for 4), scraping up any browned bits from the bottom of pan. Bring to a boil, then reduce to a low simmer. Cook until thickened, 2-3 minutes. Season generously with salt and pepper. Turn off heat. (If your pan isn’t ovenproof, transfer filling to a baking dish now.)
5. To pot with drained potatoes, add sour cream and 2 TBSP butter (4 TBSP for 4 servings); mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
6. Heat broiler to high. Once filling has thickened, spoon mashed potatoes on top. Spread into an even layer, leaving a 1-inch border around edge of pan. Sprinkle potatoes with cheddar.
7. Transfer shepherd’s pie to oven and broil until cheese is lightly browned, 3-4 minutes. TIP: Watch carefully to avoid burning. Let rest at least 5 minutes, then divide between plates and serve.

Recipe Tips

FAQ

Can I make this shepherd's pie ahead of time?

Yes, you can assemble the pie completely (but don’t broil) and refrigerate for up to 24 hours. When ready to serve, broil as directed, adding a few extra minutes if needed.

Can I use a different type of cheese?

Absolutely! White cheddar adds a nice sharpness, but you can substitute with regular cheddar, Gruyère or a dairy-free alternative.

Is this recipe gluten-free?

The recipe uses all-purpose flour, but you can substitute with a gluten-free flour blend or cornstarch slurry to thicken the filling.