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Mushroom Shepherd’s Pie with the best mashed potatoes

The cold is here and the only positive thing about it is all the cozy food we will be eating. Here is my recent super cozy creation - DE-LI-CIOUS Mushroom Shepherd’s Pie topped with the best miso butter and parmesan flavored mashed potatoes. It melts in the mouth, and I never seem to make enough of it. Disappears way too quickly.


¼ cup of vegan butter

1 Tbsp fresh thyme

1 Tbsp miso paste

1 tsp extra virgin olive oil

2 onions

4 cloves of garlic

3 stalks of celery

600g mushrooms

¼ cup of white wine vinegar

2 bay leaves

½ cup of French lentils (sub. for brown lentils)

2 cups of vegetable broth

1 Tbsp thyme

Salt and pepper, to taste

1 ½ kg of potatoes

¼ cup of plant milk

¼ cup of vegan parmesan cheese (I used @angelfoodcheese – gifted)

Salt, pepper, to taste


  1. Prepare the ingredients, chop the onion, celery, mince the garlic, peel the potatoes. Cut mushrooms and potatoes into quarters. Cook the potatoes in salty water.

  2. To prepare miso butter for the mashed potatoes, melt vegan butter over medium heat until it reaches brown speckles. Take the pan off the heat and incorporate miso and thyme. Transfer onto a bowl and set aside to cool.

  3. Using the same pan, sprinkle extra virgin olive oil. Add onion, celery, and garlic. Sauté for 5 minutes, stirring frequently. Add mushrooms, salt, and pepper. Sauté for about 8-10 minutes, stir only occasionally.

  4. Pour white wine vinegar and mix well. Cook for 3 minutes.

  5. Add previously washed lentils, bay leaves, thyme, and vegetable stock. Bring to a simmer and cook for 25 minutes or until the lentils are soft. Preheat the oven to 180’C.

  6. In the meantime, prepare the mashed potatoes. Drain the potatoes and using the same pot, place it on low heat to let the potatoes dry for 2-3 minutes.

  7. In the same pot, mix in miso butter, plant milk, salt, and pepper to taste. Mash until smooth.

  8. Add vegan parmesan and using a spatula mix until well combined.

  9. Once the lentils are soft and the stock has reduced, spread mashed potatoes on top. Drizzle olive oil and place in the oven.

  10. Bake for 30 minutes. Remove and serve 😊


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