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    Home » Recipes » Main Dishes and Small Dishes

    Published: Dec 19, 2024 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Lentil and Mushroom Shepherd's Pie with Mashed Cauliflower

    Jump to Recipe Pin

    This Lentil and Mushroom Shepherd's Pie with Mashed Cauliflower is healthy and comforting.

    Lentil and Mushroom Shepherd's Pie with Mashed Cauliflower on a plate with baking dish in the background.

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    This Lentil and Mushroom Shepherd's Pie with Mashed Cauliflower reminds me of Thanksgiving. Anytime I use thyme or sage in a recipe (or both), it reminds me of Thanksgiving. I think it's because the stuffing that I like has sage and thyme in it.

    This vegan shepherd's pie is packed with flavor. I added tamari for an umami flavor, and red wine to enhance the flavors of the other ingredients, as well as add sweetness and depth to the dish.

    You should always cook with a wine that you would drink. Otherwise, your food is not going to come out as good. Stay away from the cooking wine!

    Of course, I am not saying grab the really expensive bottle of wine, but a cheaper bottle that you would actually drink.

    Another shepherd's pie recipe to try is my Vegan Mexican Shepherd's Pie recipe.

    Jump to:
    • ❤️ Why You'll Love It
    • 🧾 Ingredients
    • 📖 Variations / Additions
    • 🔪 Instructions
    • 🍽 Serving
    • 👩🏻‍🍳 Recipe FAQs
    • Other Vegan Dinner Recipes
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You'll Love It

    • Made with mashed cauliflower, it is healthy and hearty.
    • It is warm and comforting.
    • It is perfect for any holiday.

    🧾 Ingredients

    Vegan mashed cauliflower ingredients on a cutting board with labels.
    Lentil and Mushroom Shepherd's Pie ingredients on a cutting board with labels.
    Lentil and Mushroom Shepherd's Pie ingredients on a cutting board with labels.
    • Cauliflower: I used fresh cauliflower, but frozen would work as well. You could also use vegan mashed potatoes.
    • Olive oil
    • Onion, carrot, celery: Add flavor and aroma.
    • Garlic: Adds a pungent flavor.
    • Mushrooms: I used baby portobello mushrooms. You can use another variety of mushrooms.
    • Red wine: Use a red wine that you would actually drink.
    • Fresh thyme: Adds a herby pepper flavor.
    • Tomato paste: Adds a rich concentrated tomato flavor.
    • Vegetable broth: I used low-sodium vegetable broth because I like to control the amount of sodium.
    • Orange lentils: I used dry orange lentils, also known as red lentils.
    • Tamari: I used low-sodium gluten-free tamari because I like to control the amount of sodium. You could also use soy sauce, liquid aminos, or coconut aminos.
    • Peas: I used frozen peas. You don't need to thaw them first.
    • Salt and pepper: Enhances flavors and adds flavor. I like to use sea salt.

    To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

    📖 Variations / Additions

    • Mashed potatoes
    • Another variety of lentils
    • Corn
    • Green beans
    • Mashed parsnips
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    🔪 Instructions

    Process of shepherd's pie being made in a collage photo. First photo shows cauliflower in a steamer, second photo shows cauliflower and other ingredients in a food processor, third shows mashed cauliflower in food processor, fourth shows carrots, onions, and celery in a skillet.

    Mashed cauliflower

    Step 1: Steam cauliflower until tender. Let cool.

    Step 2: Add cauliflower, vegan butter or olive oil, and salt and pepper into a food processor.

    Step 3: Mix until smooth and creamy.

    Filling

    Step 4: Heat olive oil in a pan. Add onions, carrots, and celery. Cook until crisp tender, about 3-5 minutes. Add garlic. Cook another 30 seconds.

    Process of shepherd's pie being made in a collage photo. First photo shows mushrooms and red wine added to the pan with celery, carrots, and onions. Second photo shows broth, tomato paste, tamari, and lentils added. Thirds shows peas added, and fourth shows it all cooked.

    Step 5: Add mushrooms, thyme, and red wine. Cook until the wine is reduced to half.

    Step 6: Add vegetable broth, tomato paste, lentils, tamari, salt, and pepper. Cook for about 10 minutes.

    Step 7: Add peas.

    Step 8: Cook another 2 minutes.

    Process of shepherd's pie being made in a collage photo. First photo shows lentil mixture in a baking dish. Second photo shows mashed cauliflower on top. Third shows  cooked shepherd's pie in baking dish.

    Step 9: Pour the filling into a baking dish.

    Step 10: Spread mashed cauliflower on top.

    Step 11: Bake for 10-15 minutes, then broil for 5 minutes to brown the mashed cauliflower.

    🍽 Serving

    • Vegan Tofu Mac and Cheese
    • Vegan Pumpkin Pasta
    • Roasted Sweet Potato and Apple Salad
    • Roasted Butternut and Beetroot Salad
    Lentil and Mushroom Shepherd's Pie with Mashed Cauliflower on a plate with fork.

    👩🏻‍🍳 Recipe FAQs

    What is vegan shepherd's pie made of?

    This vegan shepherd's pie is made with orange lentils, celery, carrots, onion, peas, tamari, mushrooms, red wine, fresh thyme, and mashed cauliflower.

    How long will vegan shepherd's pie last?

    This recipe will last 5 days in an airtight container in the fridge.

    Other Vegan Dinner Recipes

    • Veggie Sandwich with Hummus
      Veggie Sandwich with Hummus
    • ALT (Avocado, Lettuce, and Tomato) Wrap on a cutting board.
      ALT (Avocado, Lettuce, and Tomato) Wrap
    • Vegan Refried Bean Burrito with Jalapeño Cilantro Hummus
      Vegan Refried Bean Burrito with Jalapeño Cilantro Hummus
    • Vegan Mexican Tortilla Pizza
      Vegan Mexican Tortilla Pizza

    If you tried this Lentil and Mushroom Shepherd's Pie with Mashed Cauliflower Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    I originally posted this recipe on March 1, 2017. I added new photos and text when I republished it.

    📋 Recipe

    Lentil and Mushroom Shepherd's Pie with Mashed Cauliflower on a plate with fork.
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    5 from 3 votes

    Lentil and Mushroom Shepherd's Pie with Mashed Cauliflower

    This Lentil and Mushroom Shepherd's Pie with Mashed Cauliflower is healthy and comforting.
    Course Main Course
    Cuisine Irish inspired
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 15 minutes minutes
    Cook Time 55 minutes minutes
    Total Time 1 hour hour 10 minutes minutes
    Servings 4
    Calories 207kcal
    Author Willow Moon
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    Equipment

    • food processor
    • Baking dish

    Ingredients

    Mashed Cauliflower

    • 1 head cauliflower chopped
    • 2 teaspoons olive oil or Earth Balance
    • Salt and pepper

    Filling

    • 1 cup chopped onion
    • 1 tablespoon olive oil
    • 1 carrot ⅓ cup chopped
    • 1 celery stick ½ cup chopped
    • 1  garlic clove minced
    • 1 cup chopped baby portobello mushrooms
    • ¼ cup red wine
    • 1 teaspoon freshly chopped thyme leaves or ½ teaspoon dried thyme
    • 2 cups low sodium vegetable broth
    • 2 tablespoons tomato paste
    • ½ cup dry orange lentils
    • 1 tablespoon low sodium gluten free tamari
    • ½  cup peas
    • Salt and pepper
    US Customary - Metric

    Instructions

    Mashed Cauliflower

    • Steam the cauliflower for 10-15 minutes until tender. Let cool.
    • Blend cauliflower in a food processor with olive oil or Earth Balance, salt, and pepper. Set aside.
    • Preheat oven to 425°F.

    Filling

    • Heat olive oil in a pan. Add chopped onion, carrot, and celery and cook until the vegetables are crisp tender, about 3-5 minutes.
    • Add garlic to the pan. Cook for 30 seconds longer.
    • Add chopped baby portobello mushrooms, red wine, and thyme. Cook until the red wine cooks down to about half the amount, about 2-3 minutes.
    • Add vegetable broth, tomato paste, lentils, tamari, salt, and pepper. Cook until the broth cooks down, about 10 minutes, then add the peas. Cook for another 2 minutes, stirring constantly, until the lentils are soft and tender. Add more broth if needed.
    • Pour lentil and mushroom mixture into a 9 ½" x 7 ½" (or similar size) baking dish. Spread mashed cauliflower on top. Bake at 425°F for 10-15 minutes, then broil for 5 minutes to brown the cauliflower.

    Notes

    This recipe will last up to 5 days in an airtight container in the fridge. You can also freeze it for several months.

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    Nutrition

    Calories: 207kcal | Carbohydrates: 27g | Protein: 9g | Fat: 6g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 817mg | Potassium: 660mg | Fiber: 10g | Sugar: 7g | Vitamin A: 3125IU | Vitamin C: 28.1mg | Calcium: 44mg | Iron: 2.8mg
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    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Main Dishes

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    Reader Interactions

    Comments

      5 from 3 votes (3 ratings without comment)

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      Recipe Rating




    1. Olivia says

      May 24, 2018 at 3:52 pm

      This is the perfect dish for special occasions! I made this on Mother's day and my family loved it!5 stars

      Reply
      • Willow Moon says

        May 24, 2018 at 3:53 pm

        Great! Thanks Olivia!

        Reply
    2. Elise Cohen Ho says

      October 13, 2017 at 6:07 pm

      This looks incredible. I just printed the recipe.

      Reply
      • Willow Moon says

        October 14, 2017 at 8:50 am

        Thanks Elise, I hope you like it as much as I do!

        Reply
    3. Kailei Pew says

      March 02, 2017 at 10:21 pm

      This looks like a great recipe! I love that it's packed with veggies!

      Reply
    4. Maggie Unzueta says

      March 02, 2017 at 6:33 pm

      I have to show this to the Hubs. He's a big shepherd's pie fan. A vegetarian twist to this classic is just awesome!

      Reply
      • Willow Moon says

        March 03, 2017 at 9:27 am

        Thanks Maggie!

        Reply
    5. Ashley says

      March 02, 2017 at 6:42 pm

      This looks really yummy! I love the idea of adding mushrooms!

      Reply
      • Willow Moon says

        March 03, 2017 at 9:28 am

        I love to sneak mushrooms into things, because on their own, I get sick of them!

        Reply
    6. Bonnie says

      March 02, 2017 at 4:19 pm

      I LOve shepards pie and this seems like a great healthier alternative

      Reply
    7. Gunjan says

      March 02, 2017 at 2:04 pm

      I love the combinations. Mushrooms and lentils baked into a shepherds pie. I am trying this soon.

      Reply
      • Willow Moon says

        March 02, 2017 at 2:12 pm

        Thanks Gunjan, I hope you enjoy it!

        Reply
    8. Krysten says

      March 02, 2017 at 12:22 pm

      This is perfect for Lent. I have been looking for meatless dishes that I could eat for the next 40 days!

      Reply
    9. Stephanie Rose says

      March 02, 2017 at 10:46 am

      This looks delicious! I think I know what I will be making for dinner tonight!

      Reply
    10. Lydia says

      March 02, 2017 at 8:36 am

      We are trying to eat less meat in our diet so looking for recipes at the moment. I think I might give this one a go, thank you.

      Reply
      • Willow Moon says

        March 02, 2017 at 9:46 am

        I hope you like it, cheers!

        Reply
    Newer Comments »

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