Hearty Lentil Shepherds Pie with Vegetables
A hearty, veggie-packed shepherd’s pie with rich lentils and buttery mash – the ultimate meat-free comfort food.
Ingredients
For the filling:
- 1 tbsp olive oil
- 1 large onion finely chopped
- 2 carrots diced
- 2 celery sticks diced
- 2 cloves garlic crushed
- 250 g mushrooms chopped
- 2 tbsp tomato purée
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp smoked paprika optional but fab
- 200 g dried green or brown lentils or 2 x 400g tins, drained
- 500 ml vegetable stock
- 1 tbsp soy sauce or Worcestershire sauce vegan if needed
- Salt & pepper to taste
For the mash:
- 800 g potatoes peeled and chopped
- 50 g butter or vegan butter
- Splash of milk or plant-based milk
- Salt & pepper
- Optional: a handful of grated cheddar for the top or vegan cheese
Instructions
- Boil the potatoes in salted water for about 15 minutes until tender. Drain the potatoes and mash them with a masher like this with the butter and a splash of milk until smooth and creamy. Season well and set aside.
- Heat the oil in a large pan. Add the onion, carrot, and celery, and cook for 5 minutes until starting to soften. Stir in the garlic and mushrooms, and cook for another 5 minutes until everything is golden.
- Stir in the tomato purée, thyme, rosemary, and smoked paprika. Cook for 1–2 minutes to bring out the flavours.
- If using dried lentils, add them now along with the stock. If using tinned lentils, reduce stock to about 300ml. Stir in the soy sauce or Worcestershire. Simmer for 25–30 minutes (20 if using tinned lentils) until the lentils are tender and the mixture is rich and saucy. Season well.
- Preheat the oven to 200°C (fan 180°C). Spoon the lentil mixture into an ovenproof dish like this. Top with the mash, fluffing it up with a fork. Sprinkle with grated cheese if using – a grater like this works a treat.
- Bake for 20–25 minutes until golden and bubbling. Let it sit for 5 minutes before digging in!