August 19, 2021 2 min read

We have another classic we're reviving - our mushroom and lentil Shepherd's Pie! With about 2 weeks left of winter, why not continue enjoying some comfort food? Our take is full of flavour and the Dibble Sour Cream that's added to the mashed potato topping makes it so much creamier. Get cosy and happy cooking!

Prep Time 20 minutes

Cook Time 35 minutes

Serves 4-6

Difficulty Easy


  • 2 Tbsp Olive Oil
  • 500g White Button Mushrooms, thinly sliced
  • 1 Medium Brown Onion, diced
  • 2 Garlic Cloves, thinly sliced
  • 1 Large Carrot, diced
  • 1 Celery Stick, thinly sliced
  • 1 Cup Frozen Peas
  • 2 Lentil Cans, drained and rinsed
  • 1 tsp Dried Rosemary
  • 1 tsp Dried Parsley
  • 1/2 tsp Dried Thyme
  • 1 Cup Vegan Beef Stock
  • 2 Tbsp Corn Starch
  • 1 1/2 Tbsp Salt
  • 1/2 Tbsp Pepper
  • 6 Large White Washed Potatoes, peeled and quartered
  • 5 Tbsp Vegan Butter
  • 1 Tbsp Garlic Powder
  • 3 Tbsp Dibble Sour Cream
  • 1 1/2 Cup Vegan Cheese, shredded
  • 2 Tbsp Fresh Parsley, finely chopped


  1. In a large pan on medium heat, add 1 Tbsp olive oil half of the mushrooms and cook for 3 minutes, stirring occasionally. Set aside
  2. Add the second half of the mushrooms and cook for 3 minutes, stirring occasionally. Set aside.
  3. Add 1 Tbsp olive oil, the onion, garlic and cook for 2 minutes, stirring occasionally. 
  4. Add the carrot, celery, peas, 1/2 tsp salt, 1/4 tsp pepper and cook for 5 minutes, stir occasionally.
  5. Add the cooked mushrooms back into the pan along with the lentils, rosemary, parsley, thyme, 1/2 tsp salt, 1/4 pepper and cook for 3 minutes, stirring occasionally.
  6. In a small bowl, thoroughly mix the corn starch with the stock then add to the pan. Bring the pan to a boil then reduce the heat and simmer for 5 minutes. 
  7. Carefully pour the filling into a large baking dish and using the back of a wooden spoon, spread evenly. Cover and refrigerate for 15 minutes.
  8. Preheat oven to 200°C.
  9. Bring water to a boil in a large pot and add the potatoes. Boil for 15-20 minutes or until they're tender. 
  10. Add the potatoes in a large mixing bowl and thoroughly mash. 
  11. Add 3 Tbsp butter, garlic powder, 1/2 salt, Dibble Sour Cream, 1/2 cup vegan cheese and thoroughly mix together.
  12. Remove the baking tray from the refrigerator and add evenly spread 1 cup vegan cheese on top of the lentil mix.
  13. Add the mashed potatoes to the tray and spread evenly.
  14. Using the back of the fork, fluff the mashed potatoes to form textured peaks.
  15. Using the back of the fork, scatter 2 Tbsp vegan butter on top of the mashed potato topping.
  16. Bake for 20 minutes or until golden brown.
  17. Top with fresh parsley. 
  18. Enjoy!


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