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Cozy Fall Lentil Shepherds Pie With A Twist taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Vegan Lentil Mushroom Shepherd’s Pie

This cozy vegan lentil mushroom shepherd’s pie is loaded with earthy mushrooms, hearty lentils, rich tomato and savory herbs, topped with a crispy golden mashed potato crust — the perfect comfort food for chilly nights.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Calories 320 kcal

Equipment

  • 1 Pressure cooker
  • 1 Baking dish

Ingredients
  

Main Ingredients

  • 1 tablespoon Olive oil
  • 1 Yellow onion diced
  • 2 cloves Garlic minced
  • 2 cups Cremini mushrooms chopped
  • 1 Carrot diced
  • 1 stalk Celery diced
  • 1 tablespoon Tomato paste
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried rosemary
  • 1 cup Cooked brown lentils
  • 1 cup Vegetable broth
  • 1 tablespoon Soy sauce
  • 2 cups Mashed potatoes
  • Salt and pepper to taste

Instructions
 

Instructions

  • Check the sealing ring of your pressure cooker to ensure it’s properly seated.
  • Add olive oil to the pressure cooker and set to sauté mode. Once hot, add diced onions and garlic and cook until fragrant and translucent.
  • Stir in mushrooms, carrots, and celery. Cook for 8–10 minutes, stirring frequently until softened and mushrooms release liquid.
  • Add tomato paste, thyme, and rosemary. Cook a few minutes more to meld flavors.
  • Add cooked lentils, vegetable broth, and soy sauce. Stir well.
  • Seal pressure cooker and cook on high for 8 minutes. Then, perform a quick release.
  • Open lid, stir the mixture, and add salt and pepper to taste.
  • Spread filling evenly into a baking dish and top with mashed potatoes.
  • Bake at 400°F for 20 minutes, then broil for 2–3 minutes until golden. Let cool before serving.

Notes

Use canned or pre-cooked lentils to save time. Freeze extra portions for up to 3 months for quick meals later.