Mushroom and Lentil Shepherds Pie

Serves 6 (or 4 very hungry people)

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Mushroom and Lentil Shepherds Pie

This dish is great with brussell sprouts and carrots on cold winter nights, and can easily be frozen.


  • 120g (1/3rd packet) of green or brown lentils
  • 1 vegetable stock cube
  • 3 - 4 large potatoes
  • 1 large brown onion (chopped)
  • 1 tbsp olive oil
  • 1/2 green pepper/capsicum (chopped into small dices)
  • 2 - 3 large cloves fresh garlic (to taste), crushed or chopped
  • 2 tsp garam masala
  • 4 - 5 large open mushrooms
  • 1/2 cup tomato puree
  • nutritional yeast flakes (for topping)


    • In a saucepan cover lentils well with hot water, add vegetable stock cube, and simmer for 20 - 30 minutes until soft. Set aside.
    Potato topping
    • Peel and dice potatoes and cook as usual (steam/microwave) until soft. Mash and set aside. Tip: add a little soy milk when mashing the potatoes.
    Pie contents
    • In a heavy based large pan or saucepan heat olive oil and add chopped garlic and onion, cook for several minutes before adding diced capsicum.
    • Add Garam Masala and cook for a further 5 minutes before adding diced mushroom.
    • Stir and continue to cook ingredients for approx 10 minutes, or until mushrooms are soft.
    • Add tomato puree and simmer for a further 5 minutes.
    • Add small amounts of water if needed.
    • Add lentils to onions and mushrooms, and mix.
    • Add ground pepper and/or sea salt to taste.
    • Assemble in a large oven proof dish place the onion/mushroom/lentil mix first, then top with the mashed potatoes.
    • Use a fork to evenly distribute the potato, then sprinkle nutritional yeast flakes to finish.
    • Place in a pre-heated medium to hot oven (approx 220C) for 30 - 40 minutes.


    Use sweet potato instead of (or in with combination with) the potato topping, or slice fresh tomato on top of the potato instead of the yeast flakes. Add TVP-type products, or add a can of chick peas or sweet corn to the pie mix.
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