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Vegetarian Shepherd's Pie with Lentils, Mushrooms & Carrots, plated

Vegetarian · British · 45 min

Vegetarian Shepherd's Pie with Lentils, Mushrooms & Carrots

  • 45 min
  • 2–6 servings
  • 635 kcal / serving

A hearty vegetarian pie built on lentils, mushrooms and carrots, topped with creamy mashed potatoes. It comes together quickly for a weeknight dinner with comforting textures and familiar flavors.

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Baked · British · Vegetarian · 45-minute dinner

Ingredients

  • 1 mediumcarrot
  • 14 fl ozchicken or vegetable broth
  • ½ small pkgfresh thyme
  • ½ cupfrozen peas
  • 1 clovegarlic
  • ¾ cupgreen lentils, dried
  • ¼ lbwhite mushrooms
  • ½ mediumyellow onion
  • 2 mediumyellow potatoes
  • carrots
  • yellow onions

From the pantry: black pepper, butter, unsalted, salt

Cookware

chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · potato masher · small saucepan · stainless steel sauté pan · stirring spoon · vegetable peeler

Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes

More recipes with: lentils

More dinner ideas: easy dinners

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Produce

  • 1 mediumcarrot
  • ½ small pkgfresh thyme
  • 1 clovegarlic
  • ¼ lbwhite mushrooms
  • ½ mediumyellow onion
  • 2 mediumyellow potatoes
  • carrots
  • yellow onions

Frozen

  • ½ cupfrozen peas

Pantry & dry goods

  • 14 fl ozchicken or vegetable broth
  • ¾ cupgreen lentils, dried

3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.

Ingredients for 2, 4 and 6 servings

Ingredient2 servings4 servings6 servings
carrot1 medium2 medium3 medium
chicken or vegetable broth14 fl oz28 fl oz42 fl oz
fresh thyme½ small pkg1 small pkg1 ½ small pkgs
frozen peas½ cup1 cup1 ½ cups
garlic1 clove2 cloves3 cloves
green lentils, dried¾ cup1 ½ cups2 ¼ cups
white mushrooms¼ lb½ lb¾ lb
yellow onion½ medium1 medium1 ½ medium
yellow potatoes2 medium4 medium6 medium

Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.

Directions

  1. Wash and dry all fresh produce, then prep the potatoes for boiling.
  2. Dice the carrot and onion into small pieces, and mince or press the garlic; set aside.
  3. In a pan, melt butter and cook the carrot, onion, and garlic until just beginning to soften, seasoning with salt and pepper.
  4. Add the sliced mushrooms to the pan and cook until they soften and release some liquid, stirring frequently.
  5. Rinse the lentils under cold water, then combine them with broth in the pan; season and bring to a boil, then reduce to a simmer and cover to cook until the lentils are tender.
  6. Stir in chopped thyme leaves (save a little for garnish) and then mix in the peas, cooking a few minutes more.
  7. Prepare the potatoes: boil until tender, drain, then mash with butter and broth until smooth; season to taste.
  8. To assemble, divide the lentil mixture among serving dishes, spread the mashed potatoes on top, and sprinkle with remaining thyme leaves before serving.

Two tips

  • Prep the vegetables and potatoes ahead of time for a quicker dinner. Leftovers reheat well in a microwave or on the stove.
  • If you need a different texture, swap some of the peas for an extra handful of lentils or a splash more broth in the mash for lighter potatoes.

Nutrition per serving

Calories
635 kcal
Protein
30 g
Carbs
96 g
Fat
17 g
Fiber
17 g
Sodium
168 mg

Estimates from the recipe's published nutrition data; they change with the version you pick above.

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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.

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