This 5-Ingredient Shepherd’s Pie Is So Easy (and So Good)

I love recipes that use clever shortcuts to get a fast, cozy dinner on the table. This recipe uses not only one but two genius hacks to do just that and only needs five ingredients total. To make a super-speedy yet flavor-packed vegetarian shepherd’s pie, reach for a couple of cans of veggie lentil soup plus some pre-packaged mashed potatoes, and you’re more than halfway there.

Since this is a meatless recipe, a boost from a few umami-rich ingredients helps to add meaty flavors to the filling. Sautéed mushrooms (buy them pre-sliced for ease!), a good dose of tomato paste, and a dash of soy sauce build on the flavors in the soup to offer the perfect meaty bite with lots of savory flavor. Quickly cooking the tomato paste eliminates any tinny flavors and caramelizes its sugars, intensifying the flavors all around.

As for the mashed potato topping—the crowning glory of any shepherd’s pie—pre-packaged mashed potatoes from the refrigerated section at the grocery store just need a quick heat in the microwave or on the stovetop, and they’re ready to go. They make a fluffy, well-seasoned topping with basically zero work. After spreading out the potatoes on top of the filling, a quick trip under the broiler gives their craggy edges beautifully browned spots.

Tips for Making This Lentil Shepherd’s Pie

• Pacific Brand Vegetable Lentil Soup worked best in this recipe and is readily available at stores like Aldi, Publix, and Walmart. Amy’s brand lentil soup did not fare as well in this recipe during testing.
• Two packages of Bob Evans All-Natural Refrigerated Mashed Potatoes, which contain just potatoes, milk, and salt, work perfectly here. You can zhuzh them up by adding butter, creamy cheeses (like boursin or goat cheese), or roasted garlic paste.
• You can also use leftover mashed potatoes here if you’ve got them on hand—you’ll need about 4 1/2 cups total. Mashed potatoes prepared from potato flakes can work, though they often lack the heft of homemade or refrigerated mashed potatoes. 
• Not strictly vegetarian? Go ahead and use Worcestershire sauce instead of the soy sauce or tamari.

More Comforting Meals on Speed Dial

• Quick and Easy Potato Soup
• Easy Chicken Cobbler
• Chorizo Sloppy Joes
• Stuffing Mix Chicken Meatballs
  

Preheat the oven to broil:

Place oven rack in the top third position.

Brown the mushrooms:

Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the mushrooms in an even layer and cook, undisturbed, until browned on one side, about 5 minutes. Stir and continue to cook, stirring occasionally, until the mushrooms are browned all over and tender, about 3 more minutes.

Make the filling:

Add the tomato paste and cook, stirring constantly, until darkened, about 1 minute. Stir in the soup, soy sauce, and mustard, if using. Bring to a boil over medium-high heat. Reduce the heat to medium to maintain a rapid simmer and cook, stirring often, until thickened and reduced, about 10 minutes. Remove from the heat.

Add the potato topping:

Prepare the mashed potatoes according to the package directions. Dollop the cooked potatoes over the thickened soup mixture in the skillet and spread them evenly to cover. 

Broil in the preheated oven until the filling is bubbly and the top is browned in spots, 5 to 7 minutes. Sprinkle with the black pepper and serve. 

Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.

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