Gentle Lentil & Mushroom Easy Shepherd’s Pie Recipe
This lentil-and-mushroom shepherd’s pie is a comforting, high-fiber dish made for one or two, blending soft, savory lentils with tender mushrooms and a smooth sweet potato topping. The recipe is forgiving, uses common ingredients, and keeps textures gentle for easier chewing and digestion.
This recipe works well when you cook for one or two. It keeps steps simple so you can finish the meal with minimal cleanup and little fuss.
Portions are small, flavors are familiar, and you can adjust the mash and filling for softer textures or lighter digestion.
Ingredients You’ll Need
- 1 medium sweet potato (about 10–12 oz) or 1 cup mashed sweet potato
- 1 teaspoon olive oil or butter
- 3/4 cup cooked lentils, rinsed if canned
- 6–8 oz mushrooms, sliced (cremini or button)
- 1 small onion, finely chopped
- 1 small carrot, peeled and diced (optional)
- 1 garlic clove, minced or 1/4 teaspoon garlic powder
- 1 tablespoon tomato paste
- 3/4 cup low-sodium vegetable broth
- 1 teaspoon soy sauce or tamari
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
- Salt and black pepper, to taste
- 2 tablespoons milk or unsweetened plant milk (for mashing)
- Fresh parsley for garnish (optional)
You can serve this shepherd’s pie with a small simple salad, steamed greens, or a slice of soft bread.
Step-by-Step Recipe
- Prepare the sweet potato: Pierce it several times and microwave on high 5–8 minutes until very soft. Let cool slightly, peel, and mash with 1 teaspoon oil or butter and 2 tablespoons milk until smooth; season lightly with salt.
- Make the filling: Heat 1 teaspoon oil in a small skillet over medium heat. Add the chopped onion and diced carrot and cook 4–6 minutes until softened.
- Add minced garlic and sliced mushrooms; cook 3–4 minutes until mushrooms release their moisture and become tender.
- Stir in the tomato paste and cook 1 minute to deepen flavor.
- Add the cooked lentils, vegetable broth, soy sauce, and thyme. Simmer gently 5–7 minutes until flavors meld and liquid reduces slightly; taste and adjust seasoning. For a softer texture, mash some lentils with the back of a spoon or pulse briefly in a small blender.
- Assemble: Spoon the lentil-mushroom filling into a small ovenproof dish or keep in the skillet if oven-safe. Spread the sweet potato mash evenly over the top.
- Bake or heat through: Place in a 375°F oven for 12–15 minutes until hot throughout. For a lightly browned top, broil 1–2 minutes while watching closely. Serve warm, garnished with chopped parsley if desired.
Tips and Easy Variations
Makes chewing easier
- Mash the filling slightly or pulse it to remove large pieces.
- Add extra milk to the sweet potato for a silkier, softer topping.
- Cut vegetables smaller while cooking for tender bites.
Gentler on digestion
- Rinse canned lentils well to reduce excess salt and some fermentable sugars.
- Use low-sodium vegetable broth and low-sodium soy sauce or tamari.
- Cook vegetables until very soft to ease digestion.
Flavor and swaps
- Use tamari to make the dish gluten-free.
- Add a few tablespoons of cooked quinoa for extra protein.
- Boost brightness with a squeeze of lemon or extra herbs instead of salt.
Quick tips
- Mash part of the filling for softer texture.
- Rinse canned lentils to reduce sodium and gas-producing compounds.
- Broil briefly only if you want a browned top—watch closely.
Storage and Leftovers
Fridge
Cool to room temperature, then refrigerate in an airtight container for up to 3–4 days.
Freezer
Freeze assembled pies in freezer-safe containers for up to 2 months; thaw overnight in the fridge before reheating.
Reheating
Reheat in a microwave-safe dish until steaming hot or covered in a 350°F oven for 10–12 minutes. Add a splash of broth or milk to keep the mash soft for gentler eating.
Conclusion
Try this Easy Shepherd’s Pie Recipe for a small, simple, and gentle meal that brings familiar comfort with steady fiber from lentils and a soft sweet potato topping.
This small-batch dish is easy to adapt for softer textures or lower sodium, and it pairs nicely with a simple salad or steamed greens for a balanced plate.
FAQ
Can I use canned lentils?▶
Yes. Rinse canned lentils well to remove excess sodium and any canning liquid before using.
I don’t have a microwave. How do I cook the sweet potato?▶
You can boil sweet potato pieces for 15–20 minutes until soft, or roast a whole sweet potato at 400°F for 30–40 minutes depending on size, then peel and mash.
