Lentil & Mushroom Shepherd's Pie with Garlic Herb Mash

⏱ 75 min · Serves 6

All the deep, savoury comfort of the classic, built on brown lentils and mushrooms simmered with thyme and a splash of red wine, then buried under a fluffy garlic mash that crisps up golden in the oven. Nobody will miss the meat.

Per serving: 545 kcal · 21.5g protein · 78.0g carbs · 16.5g fat

Ingredients

• 1.2 kg floury potatoes (Maris Piper or Russet), peeled and cut into chunks
• 4 garlic cloves, peeled
• 60 ml olive oil, plus 2 tbsp for the mash
• 80 ml unsweetened plant milk (oat or soy)
• 2 tbsp chopped chives or parsley
• 1 large onion, finely diced
• 2 medium carrots, diced small
• 2 celery sticks, diced small
• 300 g chestnut mushrooms, finely chopped
• 3 garlic cloves, minced
• 2 tbsp tomato puree
• 1 tsp dried thyme (or 1 tbsp fresh leaves)
• 1 tsp smoked paprika
• 120 ml red wine (or extra stock)
• 250 g dried brown or green lentils, rinsed
• 700 ml vegetable stock
• 1 tbsp soy sauce or tamari
• 1 tsp balsamic vinegar
• 150 g frozen peas
• Salt and black pepper to taste

Method

1. Put the potatoes and the 4 whole garlic cloves in a large pan of salted cold water. Bring to the boil and simmer 15-18 minutes until a knife slides through easily.
2. Meanwhile, heat 2 tbsp olive oil in a wide deep pan over medium heat. Cook the onion, carrot and celery with a pinch of salt for 8 minutes until softened.
3. Add the mushrooms and cook 6-8 minutes, letting the liquid evaporate and the pan brown a little. Stir in the minced garlic, tomato puree, thyme and smoked paprika and cook 1 minute.
4. Pour in the red wine and let it bubble away for 2 minutes, scraping the base. Add the lentils, stock and soy sauce. Bring to the boil, then simmer uncovered 25-30 minutes, stirring now and then, until the lentils are tender and the mixture is thick and glossy, not soupy.
5. Stir in the peas and balsamic vinegar. Season well with salt and pepper. Heat the oven to 200C/400F fan.
6. Drain the potatoes and garlic, return to the hot pan for 30 seconds to steam dry, then mash with the remaining olive oil and the plant milk until smooth. Fold in the chives and season generously.
7. Spoon the lentil mixture into a 2-litre baking dish. Dollop the mash on top and spread to the edges, then rough up the surface with a fork so it catches and crisps.
8. Bake 25-30 minutes until the top is golden and the edges bubble. Rest 10 minutes before serving with steamed greens.