When the temperature dips and you’re craving something comforting, filling, and warm from the inside out, this Mushroom and Walnut Vegan Cottage Pie is just the thing. Inspired by the classic shepherds pie recipe, but made 100% plant-based, this version swaps out the traditional meat filling for an umami-packed blend of mushrooms, walnuts, and lentils. Whether you're vegan, vegetarian, or just looking to eat more plant-based meals, this dish is a flavorful and satisfying alternative to the classic shepherds pie. With a creamy mashed potato topping and a richly textured filling, this is the kind of meal that makes you feel cozy just thinking about it.
Mushroom and Walnut Vegan Cottage Pie: A Hearty Twist on a Classic
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine British
Large skillet or sauté pan A wide, deep skillet works best for evenly cooking the mushroom-walnut-lentil mixture.
Medium saucepan For boiling the potatoes until tender.
Mixing bowl (optional) For mashing potatoes if not done in the saucepan.
Potato masher or fork To mash the potatoes to your preferred texture. A food processor can make it ultra-smooth but be cautious—it can make it gluey.
Oven-safe baking dish (9x13 inches) This size holds the full recipe comfortably.
Measuring spoons and cups Precision counts for seasoning and ratios.
For the Filling
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 3 garlic cloves minced
- 2 cups cremini mushrooms finely chopped
- 1 cup walnuts finely chopped
- 1 ½ cups cooked green or brown lentils or 1 can, drained and rinsed
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or tamari
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon ground black pepper
- 1 ½ cups vegetable broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water optional, for thickening
- Salt to taste
For the Potato Topping
- 4 large russet potatoes peeled and cut into chunks
- 2 tablespoons vegan butter or olive oil
- ½ cup unsweetened plant milk like oat or almond
- Salt and pepper to taste
Optional: Chopped chives or parsley for garnish
Prepare the Potato Topping
Start by bringing a large pot of salted water to a boil. Add your peeled and chopped potatoes and cook for about 15-20 minutes or until fork-tender. Drain them and return to the pot. Add vegan butter, plant milk, and season with salt and pepper. Mash until smooth and creamy. Set aside.
Sauté the Aromatics
While the potatoes are boiling, heat olive oil in a large skillet over medium heat. Add diced onions and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
Cook the Mushrooms and Walnuts
Toss in the chopped mushrooms and a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and begun to brown. Add the walnuts and continue cooking for another 3 minutes to toast them lightly.
Add Lentils and Seasoning
Stir in lentils, tomato paste, soy sauce, smoked paprika, thyme, rosemary, and black pepper. Let everything cook together for about 2-3 minutes to meld the flavors.
Simmer and Thicken
Pour in the vegetable broth and bring to a simmer. Let it cook for 8-10 minutes. If the mixture seems too watery, stir in the cornstarch-water slurry and let it simmer for another 2-3 minutes until thickened.
Assemble the Pie
Preheat your oven to 400°F (200°C). Spread the mushroom-walnut-lentil filling evenly into a 9x13-inch baking dish. Spoon the mashed potatoes over the filling and spread evenly with a spatula. For a classic touch, use a fork to create ridges on the top—these brown nicely in the oven.
Bake Until Golden
Place the dish in the oven and bake for 20 minutes, or until the top begins to turn golden brown. If you want extra crispiness, broil for an additional 3-5 minutes, keeping a close eye to avoid burning.
Cool and Serve
Let the pie sit for 5-10 minutes before serving. Garnish with chopped parsley or chives if desired.
Pairings
This vegan lentil shepherds pie easy main dish is hearty enough to stand on its own but pairs beautifully with lighter side dishes and beverages:
- Side Salad: A crisp green salad with a tangy vinaigrette (like lemon Dijon or balsamic) adds a refreshing contrast to the richness of the pie.
- Roasted Brussels Sprouts or Carrots: Earthy, roasted vegetables bring out the savory flavors of the pie and balance its creamy texture.
- Crusty Bread: A warm slice of sourdough or whole grain bread is perfect for soaking up any of that delicious filling left on your plate.
- Drink Pairings: A glass of full-bodied red wine like Cabernet Sauvignon or a spiced herbal tea (think rooibos or cinnamon apple) makes an excellent accompaniment.
FAQs
1. What type of lentils work best for this recipe?
Green or brown lentils are ideal because they hold their shape during cooking. Red lentils break down more and can make the filling mushy, which might not provide the same hearty texture you want in a vegan lentil shepherds pie.
2. Can I use canned lentils?
Yes! If you’re short on time, canned lentils are a great shortcut. Just be sure to drain and rinse them well to remove excess sodium and preserve flavor integrity.
3. Are there alternatives to mashed potatoes for the topping?
Absolutely. While mashed potatoes are classic, sweet potatoes or a cauliflower mash work wonderfully as creative potato toppings. You could even try a mix of both for added depth of flavor.
4. Can I make this ahead of time?
Yes, this is a perfect make-ahead meal. You can assemble the entire dish and refrigerate it for up to 2 days before baking. When ready, bake it straight from the fridge—just add an extra 10 minutes to the cooking time.
5. Is this the same as vegan shepherds pie?
Pretty close! Traditional shepherds pie uses lamb, and a vegetarian or vegan version replaces that with plant-based ingredients like lentils, mushrooms, and vegetables. This version, with its umami-rich mushroom and walnut base, offers an even meatier texture than some lentil shepards pie options. So while it's not identical to every vegan shepherds pie recipe out there, it's a delicious interpretation.
