📝 About This Recipe
This plant-based twist on a British classic replaces traditional lamb with hearty French green lentils, simmered in a rich, red-wine-infused gravy. The filling is packed with earthy mushrooms and sweet root vegetables, providing a complex 'umami' depth that satisfies even the most dedicated meat-eaters. Topped with a cloud of buttery, garlic-flecked mashed potatoes and baked until golden, it is the ultimate comfort food for a chilly evening.
🥗 Ingredients
The Lentil Filling
- 1.5 cups French Green (Puy) Lentils (rinsed and drained)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced into small cubes)
- 2 pieces Celery Stalks (finely sliced)
- 8 ounces Cremini Mushrooms (finely chopped to mimic meat texture)
- 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 (leaves removed from stems)
- 1 tablespoon Soy Sauce or Tamari (for deep savory flavor)
- 1/2 cup Frozen Peas (thawed)
The Potato Topping
- 2.5 pounds Yukon Gold Potatoes (peeled and chopped into 1-inch chunks)
- 4 tablespoons Unsalted Butter (or vegan butter alternative)
- 1/2 cup Milk (whole milk or unsweetened oat milk)
- 2 tablespoons Fresh Chives (finely chopped)
- 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. Reduce heat and simmer for 15-20 minutes until fork-tender.
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2
While potatoes boil, heat a large oven-safe skillet or Dutch oven over medium heat with a splash of olive oil. Add the onions, carrots, and celery (the mirepoix) and sauté for 6-8 minutes until softened.
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3
Increase the heat slightly and add the chopped mushrooms. Cook for another 5 minutes until the mushrooms have released their moisture and started to brown.
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4
Stir in the minced garlic, thyme, and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste turns a deep brick red and smells fragrant.
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5
Deglaze the pan with the red wine, scraping up all the brown bits (fond) from the bottom. Let the wine reduce by half.
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6
Add the rinsed lentils, vegetable broth, and soy sauce. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes. The lentils should be tender but not mushy, and the liquid should be mostly absorbed into a thick gravy.
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7
While the lentils simmer, drain the cooked potatoes. Return them to the pot and add the butter and milk. Mash until smooth and creamy. Fold in the fresh chives and season generously with salt and pepper.
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8
Once the lentil mixture is ready, stir in the frozen peas. Taste and add salt or pepper if needed. If your skillet isn't oven-safe, transfer the mixture to a 9x13 inch baking dish.
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9
Spread the mashed potatoes evenly over the lentil filling. Use a fork to create decorative ridges or 'peaks' on the surface; these will catch the heat and become crispy.
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10
Place the dish in the oven and bake for 20 minutes. For a perfectly golden top, turn on the broiler for the last 2-3 minutes, watching closely to prevent burning.
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11
Remove from the oven and let it rest for 10 minutes before serving. This allows the filling to set so you get clean slices.
💡 Chef's Tips
Use French Green (Puy) or Beluga lentils rather than red lentils, as they hold their shape and provide a meaty texture. Don't skip the mushrooms—they provide the essential 'umami' flavor that makes the dish feel substantial. If the lentil mixture looks too dry before baking, add an extra 1/4 cup of broth; it should be saucy but not soupy. For an extra-decadent crust, sprinkle a little vegan parmesan or nutritional yeast over the potatoes before baking. Make it ahead! You can assemble the entire pie, refrigerate it overnight, and bake it the next day (just add 10 minutes to the baking time).
🍽️ Serving Suggestions
A crisp, green side salad with a sharp lemon vinaigrette to cut through the richness. Roasted Brussels sprouts with a balsamic glaze. A glass of the same dry red wine used in the recipe (like a Malbec or Syrah). Warm, crusty sourdough bread for mopping up any leftover gravy. A dollop of caramelized onion chutney on the side for a sweet and savory contrast.