---
title: Mushroom, Carrot & Lentil Shepherd’s Pie
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/mushroom-carrot-and-lentil-shepherds-pie-69135a0e623e0c85b681fc2a
servings: 2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Medium
allergens:
  - Milk
  - Wheat
tags:
  - Veggie
  - Comfort Food
  - Plant-Based
  - Oven
  - One-Pot
rating: 4.5
rating_count: 533
source_chef: Oliver Meder
review_highlights:
  - theme: Flavor
    text: Rich, savory gravy with earthy mushrooms and sweet carrots
  - theme: Texture
    text: Creamy cheddar mashed potatoes with a perfectly golden-brown top
image: "https://images.recipes.furrysalamander.com/mushroom-carrot-lentil-shepherd-s-pie.avif"
---

@veggie stock concentrate{1%unit}
@sour cream{2%tbsp}
@tomato paste{2%tbsp}
@carrot{2%medium}
@potatoes{2%large}
@onion{1%medium}
@white cheddar cheese{½%cup}
@button mushrooms{8%oz}
@lentils{1%cup}
@dried thyme{1%tsp}
@mushroom stock concentrate{1%unit}
@flour{1%tbsp}
@salt{1%tsp}
@sugar{1%tsp}
@olive oil{2%tbsp}
@butter{3%tbsp}
@black pepper{1%tsp}

Wash and dry all produce. Peel and quarter @potatoes{2%large}. Place in a large pot, cover with cold water by 1 inch, and bring to a boil over high heat. Reduce to a simmer and cook until fork-tender, ~{15%minutes}. Reserve ¼ cup cooking liquid, then drain well.

While potatoes cook, trim and quarter @button mushrooms{8%oz}(if not pre-sliced). Trim, peel, and finely dice @carrot{2%medium}. Halve, peel, and finely dice half the @onion{1%medium}.

Heat a large drizzle of @olive oil{2%tbsp} in a #medium ovenproof skillet{} over medium-high heat. Add @button mushrooms{8%oz}, @carrot{2%medium}, diced @onion{1%medium}, and a big pinch of @salt{1%tsp}. Cook, stirring occasionally, until lightly browned, ~{5%minutes}.

Stir 1 TBSP @butter{3%tbsp} into the pan with veggies until melted. Add @dried thyme{1%tsp} and @tomato paste{2%tbsp}. Cook, stirring, until paste is incorporated and darkened, ~{1%minute}. Stir in @lentils{1%cup}, @veggie stock concentrate{1%unit}, @mushroom stock concentrate{1%unit}, and @flour{1%tbsp}. Add 1 cup water, stir, and simmer until thickened, ~{5%minutes}. Season with @salt{1%tsp}, @sugar{1%tsp}, and @black pepper{1%tsp}.

To the pot with drained potatoes, add @sour cream{2%tbsp} and 2 TBSP butter. Mash until smooth and creamy, adding splashes of reserved cooking liquid as needed. Season with salt and black pepper.

Preheat oven broiler to high. Spread lentil filling evenly in the #medium ovenproof skillet{}. Top with mashed potatoes and sprinkle with @white cheddar cheese{½%cup}. Transfer to oven and broil until cheese is lightly browned, ~{3%minutes}. -- Watch carefully to avoid burning.