For the Filling

1 tbsp vegan butter or olive oil

2 cups mushrooms, finely chopped (cremini, white, or portobello)

½ cup carrots, diced

2 celery stalks, chopped

3 cloves garlic, minced

1 small onion, finely diced

1 tsp fresh thyme (or ½ tsp dried thyme)

1 tbsp gluten-free flour (or all-purpose flour)

1 cup vegetable broth

1 to 1½ cups cooked lentils (brown or green)

½ cup fresh or frozen peas

½ tsp sea salt, or to taste

¼ tsp ground black pepper, or to taste

For the Garlic Mashed Potato Topping

3 cups mashed potatoes (made from about 4 large potatoes)

2 tbsp vegan butter

2–3 cloves garlic, roasted or sautéed

¼ cup unsweetened plant milk (as needed for texture)

Salt to taste

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Preheat the oven to 400°F (200°C).
Cook the vegetables: In a large skillet, heat vegan butter or olive oil over medium-high heat. Add mushrooms, carrots, celery, garlic, onion, and thyme. Cook for 10–12 minutes, stirring occasionally, until the veggies are tender and fragrant.
Thicken the filling: Sprinkle the flour over the cooked vegetables and stir well to coat. Slowly pour in the vegetable broth while stirring continuously. Simmer for 5 minutes until the mixture thickens slightly.
Add lentils and peas: Stir in the cooked lentils and peas. Season with salt and pepper. Adjust seasoning to taste. Remove from heat.
Assemble: Spoon the lentil-mushroom filling into a medium baking dish. Spread the mashed potatoes evenly on top, smoothing or creating patterns with a fork.
Bake: Place in the oven and bake for 15 minutes.
Broil: Switch the oven to low broil for 3–5 minutes, just until the top is golden brown. Watch closely to prevent burning.
Cool & Serve: Let the Shepherd’s Pie rest for a few minutes before serving. Enjoy warm!

Make it ahead: Assemble the pie a day before, refrigerate, and bake just before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat: Warm in the oven at 350°F (180°C) for 10–15 minutes or microwave individual portions.
Freezer-friendly: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Variations: Try mashed sweet potatoes or cauliflower for a fun twist. Add green beans, corn, or crumbled tempeh for extra texture.