This wholesome mushroom and lentil pie is a vegan and gluten free twist on shepherd’s pie! Featuring a bed of lentils, mushrooms, and a mirepoix of veggies in a rich and full-bodied gravy. Then topped with creamy mashed potatoes!

Slice of vegan shepherd's pie on white plate.

Casseroles are a special kind of comfort food that we often reserve for colder weather, but make-ahead dishes like this should be enjoyed all year long, in my humble opinion.

This dish was inspired by my lentil shepherd’s pie but features a glossy and rich gravy, instead of a tomato-based base. Make this dish even easier using my Instant Pot (no drain) mashed potatoes!

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Is it healthy?
Ingredients + Substitutions
Instructions
Can I make in advance?
Which wine to use?
Storage
Expert tips
More dishes you’ll love
📖 Recipe

Is it healthy?

You bet! Here are some reasons why.

This mushroom and lentil pie is very low in fat, using no oil or butter. (Not even in the mashed potatoes.)
It’s low in calories, but high in protein and fiber for a complete meal that is satisfying, but wholesome.
Nutrient dense from lentils and a variety of fresh vegetables.
No puff pastry! Rather than a puff pastry top that’s loaded with butter and refined flour, I’m using creamy mashed potatoes for the topping!

Ingredients + Substitutions

Here’s what you’ll need.

Ingredients needed to make vegan shepherd's pie scattered on kitchen counter top. — *See the recipe card below for quantities.*

Brown lentils: You may sub for green if that’s what you have on hand. But don’t use red as they don’t hold up as well and may turn to mush.
Mushrooms: I prefer cremini or baby bella vs white for their heartiness.
Potatoes: My first choice for mashed potatoes is always Yukon Gold for their rich and creamy texture. You may sub for russet if you prefer, which will yield less dense, fluffy mashed potatoes.
Broth: Use a flavourful vegetable broth, such as my homemade version for best results.
Red wine: This adds richness and depth of flavour to your gravy. If you’re avoiding alcohol you may sub for additional broth.
Soy milk: To mash into your potatoes, use any dairy free milk you have and prefer.
Flour: To thicken your gravy. I like white whole wheat flour, but use brown rice flour for gluten free, if needed.

Instructions

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

If cooking your lentils from scratch, sort and rinse them, then add them to a pot of water and get those cooking. (photo 1)

Meanwhile, cook your quartered potatoes on the stovetop OR in your Instant Pot for hands-off. Once cooked mash them using a potato masher and add the milk and salt to taste. Set aside. (photos 2-6)

Image collage of lentils being cooked and potatoes being cooked and then mashed.

Sauté the onion, carrot, celery, and garlic in a deep skillet with a tablespoon or so of water or broth, as needed to prevent sticking. Cook until soft, approx. 7-10 minutes. (photos 7-8)

Add the mushrooms and cook until reduced, approx. 5 minutes. (photos 9-10)

Cast iron pan with onion, carrots, celery, garlic and mushrooms being sautéed.

While the veggies are cooking, whisk together the broth, flour, wine, balsamic, and seasoning. (photos 11-12)

Then add the mixture to your veggies and cook until thickened, approx. 5 minutes. (photo 13)

Measuring cup with broth, flour, and wine being mixed together and then poured into pan with cooked vegetables.

Transfer the cooked lentils and vegetables with their gravy to your casserole dish. Mix well. (photos 14-16)

Then scoop the mashed potatoes on top and spread as evenly as you can with a silicone spatula. (photo 17)

OPTIONAL: Use a fork to create a crisscross pattern on top of your mashed potato layer. This will help your potatoes crisp up in the oven if desired. Then bake for 20-25 minutes. (photos 18-19)

Image collage of shepherd's pie being assembled with lentils and veggies at the bottom and mashed potatoes added on top and then spread across.

Once baked, let your pie rest at room temperature for a few minutes to help set a little, and then dig in!

Casserole dish with square piece cut out from it.

Can I make in advance?

Yes. You may fully prep your ingredients and assemble your pie ahead of time. Wrap tightly and then pop it in the refrigerator to bake within the next 1-2 days. Add 10 minutes to bake time to ensure the pie is heated all the way through.

Which wine to use?

My personal favourite is a cabernet sauvignon. It’s very rich and robust in flavour and not so sweet, so it works well in savoury dishes.

Storage

Store leftovers in your refrigerator for 3-4 days. You may reheat the pie in the oven, or heat a deconstructed version on the stovetop. (I love it deconstructed!)

You may freeze an entire pie before baking if you’re making it in advance. Then thaw in the refrigerator overnight and bake covered in foil for 30-40 minutes, removing the paper for the last 5-10 minutes to brown the top.

Expert tips

Don’t overcook your lentils as they’ll continue cooking in the oven and you don’t want them to turn to mush.
Use broth over water to cook your lentils and your potatoes for added depth of flavour.
For the wine (if using), make sure to use a good quality wine that you enjoy. If you don’t like the flavour for drinking, it’s not good enough for cooking with, either.

More dishes you’ll love

If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

Buon appetito

Rosa

Healthy Mushroom and Lentil Pie with Gravy [Oil Free]