📝 About This Recipe
This comforting plant-based twist on the British classic replaces traditional lamb with protein-rich French green lentils and earthy cremini mushrooms. Simmered in a rich red wine and herb gravy, the filling offers a deep, savory complexity that rivals any meat-based original. Topped with a cloud of buttery, garlic-infused mashed potatoes and baked until golden, it’s the ultimate soulful dinner for chilly evenings.
🥗 Ingredients
The Savory Lentil Filling
- 1.5 cups French Green (Puy) Lentils (rinsed and drained)
- 8 ounces Cremini Mushrooms (finely diced for texture)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced into small cubes)
- 2 pieces Celery Stalks (finely diced)
- 4 cloves Garlic (minced)
- 2 tablespoons Tomato Paste
- 1/2 cup Dry Red Wine (such as Cabernet or Merlot)
- 3 cups Vegetable Broth (low sodium)
- 1 tablespoon Fresh Thyme (chopped)
- 1 cup Frozen Peas (thawed)
The Potato Topping
- 2.5 pounds Yukon Gold Potatoes (peeled and chopped into 2-inch chunks)
- 4 tablespoons Unsalted Butter (at room temperature)
- 1/2 cup Whole Milk or Heavy Cream (warmed)
- 1/2 cup Parmesan Cheese (freshly grated)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place the chopped potatoes in a large pot of salted water and bring to a boil; cook for 15-20 minutes until fork-tender.
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2
While potatoes boil, heat 2 tablespoons of olive oil in a large oven-proof skillet or Dutch oven over medium heat.
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3
Add the diced onions, carrots, and celery (the mirepoix). Sauté for 6-8 minutes until the vegetables are softened and the onions are translucent.
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4
Stir in the finely diced mushrooms and cook for another 5 minutes until they have released their moisture and turned a deep golden brown.
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5
Add the minced garlic and tomato paste. Stir constantly for 2 minutes to 'toast' the paste, which creates a rich, concentrated flavor base.
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6
Deglaze the pan with the red wine, scraping up any brown bits (fond) from the bottom. Let the wine reduce by half.
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7
Add the dry lentils, vegetable broth, and fresh thyme. Bring to a simmer, then reduce heat to low and cover. Cook for 20-25 minutes until lentils are tender but not mushy.
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8
While the filling simmers, drain the cooked potatoes. Return them to the pot and mash thoroughly with butter, warm milk, and half of the Parmesan until smooth and creamy.
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9
Once the lentils are cooked, stir in the frozen peas. If the mixture looks too dry, add a splash more broth; it should be saucy but thick.
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10
Season the lentil filling generously with salt and pepper to taste. Remove from heat.
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11
Spread the mashed potatoes evenly over the lentil mixture in the skillet. Use a fork to create decorative ridges or peaks on the surface—these will get crispy in the oven.
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12
Sprinkle the remaining Parmesan cheese over the top of the potatoes.
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13
Place the skillet in the oven and bake for 20 minutes, or until the filling is bubbling around the edges and the potato peaks are golden brown.
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14
For an extra crispy top, turn on the broiler for the last 2-3 minutes, watching closely to prevent burning.
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15
Let the pie rest for 10 minutes before serving. This allows the filling to set so you get clean, beautiful scoops.
💡 Chef's Tips
Use French Green (Puy) lentils rather than red lentils, as they hold their shape and provide a 'meaty' bite. Don't skip the tomato paste 'toasting' step; it’s the secret to a dark, savory gravy. If you don't have an oven-proof skillet, simply transfer the filling to a 9x13 inch baking dish before topping with potatoes. For a vegan version, substitute the butter with olive oil and the milk with unsweetened almond milk or vegetable broth. Make sure to season the potatoes well; they provide the balance to the savory filling.
🍽️ Serving Suggestions
Serve with a side of steamed seasonal greens like kale or broccolini with lemon. A crisp green salad with a sharp Dijon vinaigrette cuts through the richness of the pie. Pair with a glass of the same red wine used in the recipe (e.g., a medium-bodied Merlot). A dollop of caramelized onion chutney on the side adds a lovely sweet-and-savory contrast. Warm crusty sourdough bread is perfect for mopping up any extra gravy.