Why are the lentils only lightly drained and not rinsed?

The recipe specifies lightly draining but not rinsing the canned lentils to retain some of their natural liquid, which contributes to the moisture and flavor of the savory filling.

Can I omit the dry red wine in this recipe?

Yes, the dry red wine is listed as optional. You can simply leave it out without needing to substitute it with another ingredient, and the pie will still be flavorful.

What is the purpose of scattering breadcrumbs on the bottom of the dish?

Scattering breadcrumbs on the bottom of the casserole dish creates a unique, slightly crispy base for the lentil mixture, adding an interesting textural contrast to the dish.

How can I make this Mushroom Lentil Shepherd's Pie gluten-free?

To make this recipe gluten-free, ensure you use gluten-free panko breadcrumbs and check that your soy sauce or liquid aminos are certified gluten-free.

How should I store leftover Mushroom Lentil Shepherd's Pie?

Store any leftover shepherd's pie in an airtight container in the refrigerator for up to 3-4 days. It reheats well in the oven or microwave.

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Mushroom Lentil Shepherd’s Pie
[Vegan]

HR By: Hailee Repko

Author Bio

Healthy and delicious plant-based recipes that are great for the whole family. Hello! My name is... Read More

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A golden-brown vegan Mushroom Lentil Shepherd's Pie in a casserole dish, topped with fluffy mashed potatoes, served in wedges with a visible savory filling.

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Mushroom Lentil Shepherd's Pie [Vegan]

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Ingredients You Need for Mushroom Lentil Shepherd’s Pie [Vegan]

8 large or 10 medium potatoes
2 tablespoons vegan butter
1/2 cup almond milk
Himalayan salt, to taste
2 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, minced
6 ounces Cremini or Baby Bella mushrooms
2 15-ounce cans of lentils, lightly drained but not rinsed
2 tablespoons dry red wine, optional
1-2 tablespoons reduced-sodium soy sauce or liquid aminos
1/2 teaspoon dried thyme
Freshly ground pepper, to taste
3 tablespoons cornstarch or arrowroot
1 1/2 cups baby spinach or arugula leaves
1 cup fresh bread crumbs or panko bread crumbs (gluten-free if needed)

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How to Prepare Mushroom Lentil Shepherd’s Pie [Vegan]

Peel and dice the potatoes. Place in a large saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl or food processor.
Stir the vegan butter into the potatoes until melted, then add the almond milk and mash (or pulse if using food processor) until fluffy. Cover and set aside until needed.
Preheat the oven to 400°F.
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 optional wine, liquid aminos, thyme, and pepper. Cook for 5 minutes. Combine the cornstarch with just enough water to dissolve in a small container. Stir into the lentil mixture.
Add the spinach, a little at a time, cooking just until it’s all wilted down. Remove from the heat; taste to adjust seasonings to your liking.
Lightly oil a casserole dish (medium to large in size), or two deep-dish pie plates. Scatter the breadcrumbs evenly over the bottom. Pour in the lentil mixture, then spread the potatoes evenly down the center or completely cover top of lentils for a more traditional Shepherd's Pie look. If using two pie plates, follow above instructions and divide each mixture evenly between the two dishes.
Bake for 15 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5-10 minutes, then cut into wedges to serve.