Preheat the oven to 400°F (200°C). Dice your vegetables and start boiling the potatoes in salted water until tender, about 12–15 minutes.

Sauté the aromatics. In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened and fragrant, about 5 minutes. Add garlic and cook for one more minute.

Cook the mushrooms. Stir in the mushrooms and cook until browned and reduced in size, about 7 minutes. Add tomato paste, tamari, brown sugar, chili powder, and thyme. Stir well to coat everything evenly.

Add lentils and broth. Pour in the lentils and vegetable broth. Let the mixture simmer for 5–7 minutes, until thickened and saucy. Taste and season with salt and pepper.

Mash the potatoes. Drain and mash the cooked potatoes with vegan butter, plant-based milk, nutmeg, and salt until creamy.

Assemble the pie. Spread the lentil-mushroom filling into a baking dish. Spoon the mashed potatoes on top and smooth evenly. Use a fork to create texture on the surface if desired.

Bake and broil. Bake uncovered for 20 minutes, then broil for 3–5 minutes until golden brown. Let rest before serving.

Serve warm. Garnish with parsley and paprika, and enjoy your cozy plant-based shepherd’s pie!