Vegetarian Shepherd's Pie (Lentil & Mushroom)

Ingredients

• 500 g potatoes (Yukon Gold or Maris Piper), peeled and cut into chunks
• 30 g unsalted butter
• 60 ml milk (whole or plant-based), plus extra to adjust mash consistency
• 1 tsp salt, for mashed potato
• 2 tbsp olive oil, divided
• 1 large onion (about 200 g), finely chopped
• 2 garlic cloves, minced
• 2 medium carrots (about 150 g), diced
• 2 stalks celery, diced
• 300 g mixed mushrooms (shiitake, button or portobello), roughly chopped
• 200 g dried brown lentils (or 2 x 400 g cans cooked lentils, drained and rinsed)
• 1 tbsp tomato paste
• 500 ml vegetable stock
• 1 tbsp soy sauce (light) or tamari
• 1 tbsp vegetarian Worcestershire sauce or 1 tsp kecap manis (optional, for a local twist)
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• 1 tsp dried rosemary or 1 tbsp chopped fresh rosemary
• 1 bay leaf (optional)
• 1 tsp ground black pepper
• 1 tsp sugar (balances acidity)
• 30 g grated cheddar or mozzarella (optional for topping)
• 2 tbsp fresh parsley, chopped, for garnish
• Optional: 1 tsp sambal oelek or finely chopped chilli padi to serve on the side for those who like heat

Step-by-Step Method

1. Bring a large pot of salted water to a boil; add potato chunks and cook until tender, about 12–15 minutes. Drain, mash with butter and milk until smooth; season with 1 tsp salt and black pepper, then set aside and keep warm.
2. If using dried lentils: rinse and cook in 500 ml water until just tender (about 20–25 minutes), then drain and set aside. If using canned lentils, drain and rinse well.
3. Heat 1 tbsp olive oil in a wide frying pan or wok over medium-high heat. Add chopped onions and a pinch of salt; stir-fry until translucent, 3–4 minutes. Lower heat to medium and add garlic, carrots and celery; cook until softened, about 5 minutes.
4. Push vegetables to the side and add remaining 1 tbsp oil. Add mushrooms in batches over high heat to encourage browning — do not overcrowd the pan. Cook until deeply caramelised, about 6–8 minutes, then mix with the vegetables.
5. Stir in tomato paste and cook for 1 minute until fragrant. Add cooked lentils, vegetable stock, soy sauce, vegetarian Worcestershire (or kecap manis), thyme, rosemary, bay leaf and sugar. Bring to a simmer and reduce for 8–10 minutes until mixture is thick but still saucy. Taste and adjust seasoning — add more light soy or a pinch of sugar like you might at a zi char stall.
6. Preheat oven to 200°C (180°C fan). Remove bay leaf and transfer the lentil–mushroom filling to an ovenproof dish (about 22 x 28 cm). Spoon mashed potato over the filling and spread to cover; use a fork to create texture that crisps in the oven. Sprinkle grated cheese over the top if using.
7. Bake for 20–25 minutes until the top is golden and edges bubbling. For extra browning, finish under a hot grill for 2–3 minutes—watch closely to avoid burning.
8. Remove from oven and rest 5 minutes. Garnish with chopped parsley and serve with a side of achar or simple cucumber salad. Leftovers reheat well in a 180°C oven for 15–20 minutes.
9. Tip for stovetop-only cooks: assemble and steam on low in a covered pan for 15 minutes to meld flavours if you don’t have an oven; finishing in a skillet over medium heat helps crisp the top.