Lentil and Mushroom Shepherd’s Pie

A comfort food favorite—plant based.
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Comfort food made by plants. This is one of our favorite fall recipes, perfect for those chilly nights, holiday potlucks as well as sitting fire side at a campsite. 


  • 4 Red Potatoes (medium dice)
  • ½ Cup of Unsweetened Almond Milk
  • 1 ½ tsp Rosemary
  • 1 ½ tsp Thyme
  • 1 ½ tsp Sage
  • ½ Cup of Olive Oil + 5 Cloves of Garlic (combined to create garlic oil)
  • 1 Cup of Dried Lentils
  • ½ Cup of White Wine (dry)
  • Salt
  • Mirepoix:
  • 1 Carrot (small dice, cut length wise into fourths and then across)
  • 3 Celery (small dice, cut length wise into fourths and then across)
  • ½ Yellow Onion (small dice)
  • 6 – 8 Button Mushrooms (small dice)


  1. Cook 1 cup lentils in a pot with 3 cups of water. Bring to a boil, cover and then simmer on medium low heat for 20 minutes until all the water is gone.
  2. Make the garlic oil by blending together olive oil with garlic with hand blender. Set aside.
  3. Small dice your celery, onions, carrots, mushrooms and sauté in a 10-inch cast iron skillet with the garlic oil until your mirepoix is soft and onions are translucent. Add ½ tsp sage, ½ tsp of thyme, ½ tsp of rosemary and ½ cup of white wine with 1 tsp of salt to the sautéed mirepoix. Continue to sauté until the wine has completely evaporated.
  4. While you are sautéing your mirepoix, cut the potatoes then place them in a medium-sized pot to boil. Add enough water so the potatoes are completely covered with 2 ½ Tbsp of salt. You want the water to be salty. Cook over medium heat for approximately 15 minutes or until potatoes are fork tender.
  5. Once your mirepoix is done, add 2 cups of the cooked lentils to mirepoix mixture. Season with salt to taste. Then set aside.
  6. When potatoes are fork tender, either push potatoes through a fine mesh sieve or a potato mill if your preference is a lighter fluffier mashed potato or if you like it with the skins on simply mash them with a fork or masher. Add ½ cup of Califia Farms Unsweetened Almond Milk, 1 tsp rosemary, 1 tsp thyme, t tsp sage, and salt as needed.
  7. Finally, spread the potato mash over your mirepoix in your 10inch cast-iron pan and place in the oven for an additional 5 minutes. (note: If you are taking this dish camping simply cover with foil, transport over ice and place on flame until warm and ready to serve)