Ingredients

Mashed Potato Topping:

1 ½ pounds russet potatoes, peeled and roughly chopped
3 tablespoons plus 2 teaspoons vegan butter
¼ cup unsweetened non-dairy milk
¼ cup vegan parmesan (optional)
½ teaspoon salt

Lentil Filling:

2 tablespoons oil
1 cup onion (about half a large onion)
1 large leek, white part only, thinly sliced (about ½ cup)
8 ounces sliced mixed mushrooms (button, cremini, shiitake)
1 ½ cups carrots (about 2 large), diced finely
½ cup celery, diced finely
3 cloves garlic, minced
2 teaspoons finely chopped rosemary
1 tablespoon fresh thyme
1 ½ teaspoons vegan Worcestershire sauce
1 teaspoon salt, plus more for seasoning
½ teaspoon black pepper
2 ½ tablespoons tomato paste
2 tablespoons flour
1 ½ cups vegetable broth
2 cups canned lentils, drained and rinsed
1 cup frozen peas

Instructions

Step 1: Preheat the oven to 375°F (190°C) and prepare a large baking dish, about 8 inches in diameter.

Step 2: Place the peeled and chopped potatoes in a pot, cover with cold water and a pinch of salt, and bring to a boil. Reduce heat and simmer, covered, for about 10 minutes or until tender. Drain and return to the pot, steaming uncovered to release excess water.

Step 3: While potatoes cook, heat oil in a large frying pan over medium-low heat. Add the onion and leek, cooking for 8–10 minutes until tender but not browned.

Step 4: Add the mushrooms to the pan and cook for 6 minutes. Then add the finely diced carrots, celery, garlic, rosemary, thyme, vegan Worcestershire sauce, salt, and pepper. Cook for another 6 minutes until carrots are tender, scraping the pan bottom if needed.

Step 5: Stir in the tomato paste and cook until combined, about 2–3 minutes. Sprinkle in the flour, stir well, and cook for 1 minute.

Step 6: Add the vegetable broth, lentils, and peas. Simmer for 2–3 minutes until the mixture thickens. Adjust salt to taste.

Step 7: Mash the cooked potatoes with a potato masher. Mix in the vegan butter, salt, non-dairy milk, and vegan parmesan (if using) until creamy.

Step 8: Spoon the lentil filling into the baking dish, spreading evenly. Top with an even layer of mashed potatoes.

Step 9: Bake for about 30 minutes, until the topping is lightly browned and the filling bubbles. For extra richness, you can dot the top with 2 tablespoons of vegan butter and sprinkle fresh herbs during the last 10 minutes of baking.

Step 10: Let the pie rest at room temperature for 15 minutes before serving.

Tips & Variations

Use mixed mushrooms for a richer, more complex flavor in the filling.

Add a splash of soy sauce or tamari if you don’t have vegan Worcestershire sauce on hand.

For extra texture, sprinkle breadcrumbs or crushed walnuts over the mashed potato topping before baking.

Replace frozen peas with green beans or corn if preferred.

To make this gluten-free, substitute the flour for a gluten-free alternative or cornstarch.

FAQs

Can I use dried lentils instead of canned?

Yes, but be sure to cook the dried lentils fully before adding to the filling. Use about 1 cup dried lentils and simmer them separately until tender, then drain and rinse.

Is this recipe suitable for a gluten-free diet?

It can be made gluten-free by substituting the flour used to thicken the filling with a gluten-free flour or cornstarch. Ensure all other ingredients, like vegan Worcestershire sauce, are also gluten-free.