Lentil Mushroom Shepherd Bowls

Savory mushroom lentils beneath fluffy potato mash. Brown the mushrooms before adding liquid for a deeper filling.

Why you’ll love this recipe

• Savory mushroom lentils beneath fluffy potato mash.
• Brown the mushrooms before adding liquid for a deeper filling.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 1 15-oz can cooked lentils, drained
• 8 oz mushrooms, chopped
• 1 lb potatoes, small cubes
• 1 tbsp tomato paste
• 1 tbsp butter
• 1/2 cup water
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Boil potatoes in water 12–15 minutes until tender

   Boil potatoes in water 12–15 minutes until tender. Drain, reserving a little cooking water, and mash with half the butter.

2. 02

   Meanwhile melt remaining butter in a skillet

   Meanwhile melt remaining butter in a skillet. Brown mushrooms 8–10 minutes.

3. 03

   Stir in tomato paste for 1 minute

   Stir in tomato paste for 1 minute. Add cooked lentils and measured water, then simmer 5 minutes.

4. 04

   Bring it together

   Spoon the lentil mixture into bowls and top with mashed potatoes, loosening mash with reserved cooking water if needed.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Brown the mushrooms before adding liquid for a deeper filling.

Make it your own

Use canned white beans instead of cooked lentils.

What to serve with it

Spoon onto warm plates while the potatoes are hot. Serve any crisp pieces on top rather than burying them under the softer filling.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.