Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas  
Active Time
30 Mins
Total Time
1 Hour
Yield
Serves 8

The bulgur releases just enough starch to bind the lentil- and mushroom-packed filling together. The skin of the potato contains about half the total fiber; we love the rustic edge and earthiness it adds to our creamy tater topper.

How to Make It

Step 1

Preheat oven to 350°F.

Step 2

Place potatoes in a saucepan; cover with water. Bring to a boil over high. Reduce heat; simmer 20 minutes or until tender. Drain.

Step 3

Return potatoes to saucepan. Add milk, 2 tablespoons oil, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and cheese; mash to desired consistency.

Step 4

Heat remaining 1 tablespoon oil in a Dutch oven over medium. Add onion and garlic; cook 4 minutes, stirring frequently. Add mushrooms and thyme, sauté 10 minutes or until mushrooms are tender. Add lentils, bulgur, stock, wine, soy sauce, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Simmer 15 minutes or until thickened. Stir in green peas.

Step 5

Spoon lentil mixture into a 13- x 9-inch glass or ceramic baking dish coated with cooking spray; top with mashed potato mixture. Bake at 350°F for 20 minutes or until heated through. Sprinkle evenly with chives.

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Ratings & Reviews

Fantastic

ChrisInPA
April 02, 2017
So we are not vegetarians and I mistakenly thought I had a whole cup of lentils but found I only had 1/2 cup.  So since I had about 4 oz of lean ground beef to use up, I also added that.  I used beef broth in place of the veggie broth.  Otherwise, I stuck with the recipe.  Everyone enjoyed this dish but both hubby and I felt it needed just a bit more spice.  So next time I plan to add some crushed red pepper to the lentil mix.  Yes, this is time consuming and not for a busy weeknight.  But there is plenty to make on a Sunday and have again on Monday as left-overs.  Will definitely make again.

The sum is less than the parts...

detailaddict
November 15, 2016
The lentils and potatoes were both very good individually, and even though the bulgur/mushroom mix was a little too salty I thought the dish as a whole would be really good.  It was just ok.  Without even comparing it to actual shepherd's pie (which I don't think I've ever actually eaten), it was just...meh.  Beginning with the lentils, it took almost 3 hours to put together - even cutting the final bake time in half - so of course the lackluster result was disappointing.  Maybe the leftovers will be better.  If nothing else I can pirate the individual recipes for the lentils (which taste surprisingly like baked beans) and mashed potatoes.  Unless it vastly improves in the fridge I won't be making this again.

Yummy for a veggie version of shepherd's pie

daneanp
November 07, 2016
I don't usually eat a veg diet, so I was pleasantly surprised with how good this meatless shepherd's pie was.  My family ate it with no complaints.