Mushroom and Lentil Shepherd’s Pie - Low Carb Vegetarian Recipes
Sometimes comfort food doesn’t need meat to feel hearty. I’ve always loved shepherd’s pie, but I wanted something lighter that still tastes rich. That’s when mushrooms and lentils came together in my kitchen. The mushrooms bring that deep earthy flavor, and the lentils? They add body that keeps you full without weighing you down.
This recipe is part of my collection of Low Carb Recipes and recipes low carb meals that I keep returning to. When I tested it the first time, I worried the topping might feel flat. But once I spooned the mashed cauliflower-potato mix over the filling, baked it, and watched it come out golden, I knew this was a keeper.
It’s one of those low carb recipes easy enough for a weeknight, yet cozy enough to serve at a family dinner. I’ve had friends ask me for this recipe low carb style after tasting it once. So here it is, one of my go-to Easy Low Carb Recipes that feels both satisfying and comforting.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 2 cups mushrooms, chopped
- 1 1/2 cups cooked lentils
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 tablespoon tomato paste
- 1 cup vegetable broth
- Salt and black pepper to taste
- 3 cups cauliflower florets
- 2 medium potatoes, peeled and diced
- 2 tablespoons butter
- 1/4 cup milk or dairy-free alternative
- Optional: chopped parsley for garnish
Instructions
- Heat olive oil in a large pan. Add onion and garlic, cook until soft.
- Stir in mushrooms, carrots, and celery. Cook until mushrooms release liquid and start to brown.
- Add thyme, rosemary, and tomato paste. Stir until fragrant.
- Mix in cooked lentils and pour in vegetable broth. Simmer until thickened, about 10 minutes.
- Boil potatoes and cauliflower together until tender, then drain.
- Mash with butter and milk until smooth. Season with salt and pepper.
- Spread lentil-mushroom filling into a baking dish, top with mash.
- Bake at 375°F (190°C) for 25–30 minutes until golden.
- Sprinkle with parsley before serving if desired.