Lentil and Wild Mushroom Shepherd’s Pie

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By Nancy Buchanan



by Nancy Buchanan on November 9, 2010

Well, after all the rich goodies of last week it’s time to get back to some basics.. and that means comfort food!! Spaghetti with meat sauce, chili mac, meatloaf and roasted chicken are all comfort foods in our house.  But they also have something else in common – meat. With two teenage male athletes, meat plays a major role in most dinners which is fine for the teenagers but not so fine for their aging mature parents who are watching their fat and cholesterol intake!! So, needless to say I am always looking for  “vegetarian” dishes that are hearty enough to fill up the teenagers while still being  lower in fat and cholesterol than their “meaty” counterparts.  This Lentil and Wild Mushroom Sheperd’s Pie satisfies on every level AND it can be made in advance – which is a major bonus for  for just about everyone!!!


{ 20 comments… read them below or add one }

naomi November 9, 2010 at 7:38 pm

I’m crazy for this healthy shepard’s pie version. I love lentils so what a great base!


Nancy November 10, 2010 at 7:50 pm

I do too.. they are amazingly versatile!! BTW.. have a fabulous time in NY!!!


lisaiscooking November 10, 2010 at 3:14 am

Every time I see a traditional shephard’s pie, I wish I had a good vegetarian version to make. This sounds fantastic! The lentils and mushrooms are perfectly meaty.


Nancy November 10, 2010 at 7:49 pm

I love the traditional version and I do make it but it’s great to have the vegetarian option – with all the “meaty” holidays coming up this is going to come in handy!


Paul Jennette November 10, 2010 at 2:06 pm

I’ am loving this version of shephard’s pie, I have never seen a vegetarian version. My wife will be loving this one, will have to give it a try this weekend.


Nancy November 10, 2010 at 7:48 pm

I hope that you like it!! Just be sure to find the petite green lentils – regular lentils become too mushy!!!


Erika - In Erika's Kitchen November 10, 2010 at 8:49 pm

I can’t wait to try this, Nancy – it’s been a long time since I made a shepherd’s pie, and I love this vegetarian take on it. My kids will never know the difference.


Rich November 11, 2010 at 3:19 pm

Shepherd’s pie is one of my favorite – if not my very favorite – winter dishes. This looks like a really good healty option!


My Man's Belly November 11, 2010 at 4:51 pm

Lentils are such a great sub for meat. I use them in all kinds of things. I’ve never made Shepherd’s pie, because of all of the meat that’s in it. Looks like I no longer have an excuse not to make it.


Nancy November 11, 2010 at 8:37 pm

I’ve modified my meat version of shepherd’s pie by increasing the veg component but I have to say this lentil version is pretty darn tasty!!!


marla {family fresh cooking} November 11, 2010 at 5:11 pm

Love your vegetarian Shephard’s pie recipe. I have been enjoying the occasional meat free meal & this would be perfect! xo


Nancy November 11, 2010 at 8:34 pm

Me too Marla – it’s a nice break. I myself could skip meat 2 or 3 times a week but that doesn’t work with teenage male athletes – they end up raiding the refrigerator about 2 hours later!!


Priscilla - She's Cookin' November 12, 2010 at 5:27 am

What a gorgeous vegetarian version of Shepherd’s Pie! It’s every bit as rustic and comforting as the traditional meat – which frankly always contained too much meat for my taste.


Nancy November 12, 2010 at 6:11 pm

Thank you Priscilla!

I know what you mean. I’ve modified my traditional Shepard’s Pie recipe by amping up the vegetables and reducing the meat as well!


Kim November 19, 2010 at 12:07 am

That looks so delicious and hearty I find it hard to believe there’s no meat in it! Remember Camp Blogaway? Where I brought a snack on a bed of green lentils?

… I was still trying to figure out what to do with them… and now I think I have the answer. ;) Will report back in a week or so!



Pretty. Good. Food. November 21, 2010 at 4:42 pm

Mmm, so hearty and yummy looking! Perfect for this very rainy weekend :)!


Nancy November 21, 2010 at 11:50 pm

I am so glad that you think so.. just had a friend call and say she made this and that her family loved it!


Aimee November 24, 2010 at 7:22 pm

Hi Nancy! I came to your terrific blog through my research of all things Food Blogger Camp – and I already know I will love this dish! As a vegetarian that is always looking for hearty, homemade meals that don’t require pasta or rice, this will be a welcome addition. I almost want to make one for Thanksgiving tomorrow!

See you in Mexico!! :)


Nancy November 24, 2010 at 8:16 pm

I hope you like the dish.. my friend just made it last week and reported that everyone in her family loved it.. even the teenagers (which I always take as a good sign!!). Hope you enjoy it!

I think Food Blogger Camp is going to be amazing.. looking forward to meeting everyone!!


Barbara @ VinoLuciStyle December 27, 2010 at 12:52 am

Wish I had some of this now; tired of cooking, tired of sweets, tired of parties. Oh wait, maybe I’m just tired?!!

You made the lowly lentil look and sound wonderful which is quite an accomplishment (particularly that look part). Making this week, just sounds so warm and unholidayish which I’m seriously craving.


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