Vegan Mushroom and Lentil Shepherd's Pie

Ingredients

• •1 kg russet potatoes, peeled and cubed
• •3 tbsp vegan butter
• •0.5 cup plant-based milk (oat or soy)
• •to taste salt and pepper
• •2 tbsp olive oil
• •1 large yellow onion, diced
• •2 medium carrots, diced
• •2 celery stalks, diced
• •300 g cremini mushrooms, roughly chopped
• •3 garlic cloves, minced
• •1 can (540 ml) canned green lentils, drained
• •1 cup frozen peas
• •2 tbsp tomato paste
• •1 cup vegetable broth
• •1 tbsp Worcestershire sauce (vegan)
• •1 tsp fresh rosemary, minced
• •1 tsp fresh thyme leaves
• •1 tbsp cornstarch

Directions

1. 1Preheat oven to 200°C (400°F). Boil potatoes in salted water for 15 minutes until tender, drain, and mash with vegan butter, plant milk, salt, and pepper until smooth.
2. 2Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat and sauté onion, carrots, and celery for 6 minutes.
3. 3Add mushrooms and cook 5 minutes until they release their liquid and begin to brown.
4. 4Stir in garlic, tomato paste, rosemary, and thyme and cook 1 minute.
5. 5Add lentils, peas, broth, and vegan Worcestershire; whisk cornstarch with 2 tbsp cold water and stir in to thicken the gravy.
6. 6Simmer filling for 5 minutes, season generously with salt and pepper.
7. 7Spoon mashed potatoes over the filling and spread evenly, then drag a fork across the surface to create ridges.
8. 8Bake uncovered for 20 minutes until the potato top is golden and the edges bubble.
9. 9Rest 5 minutes before serving.

💡 Vegan Worcestershire sauce (Lee & Perrins original contains anchovies) is available at most Canadian grocery stores in the condiment aisle — look for brands like Wizard's or Annie's. Soy sauce with a splash of balsamic vinegar works in a pinch.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.