4.8 from 138 votes
Lentil Shepherd’s Pie
Easy, delicious and full of fab ingredients, this Lentil Shepherd’s Pie is comfort food at its finest and the perfect way to celebrate organic food!
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4 people
Calories: 536 kcal
Course:
Main Course , Baked Goods
Cuisine:
British
Ingredients
Shepherd’s Pie Filling
- 25 g butter (I used Yeo Valley)
- 1 leek sliced
- 150 g chestnut mushrooms diced
- 2 cloves garlic crushed or grated
- 2 carrots diced
- 200 g dried green lentils
- 2 tins chopped tomatoes
- 200 ml water
- 6 tablespoons tamari or soy sauce (I used Clearspring tamari)
Shepherd’s Pie Topping
- 750 g potatoes chopped into 2cm cubes
- 25 g butter (I used Yeo Valley)
- 100 ml milk (I used Yeo Valley whole milk)
- 50 ml double cream (I used Yeo Valley)
- salt and pepper to taste
- 50 g cheddar cheese
Instructions
- Melt 25g butter in a large pan. Add the leeks and fry on a low heat for 3 minutes with the lid on. Add the mushrooms and garlic and turn the heat up a little. Fry for 2 more minutes with the lid off, until the mushrooms have a little colour.
- Add the carrots, lentils, tomatoes, water and tamari and bring to the boil. Reduce the heat and simmer for 25 minutes.
- Meanwhile place the potatoes in a pan of salted boiling water and bring back to the boil. Simmer for 15-20 minutes until the potatoes are soft.
- Once the potatoes are simmering, preheat you oven to 220C / 200C / gas mark 7 / 425F.
- When the potatoes are cooked, drain them and return them to the pan. Add the remaining 25g butter, plus the milk, cream, salt and pepper, and mash until soft and creamy.
- Place the filling in a large oven proof dish and top with the creamy mash. Sprinkle over the cheese and place in your preheated oven for 15-20 minutes or until bubbling and brown on top. Serve just as it is or with extra veg, such as peas, sweetcorn or cabbage.
Cup of Yum
Notes
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Calories
536kcal
(27%)
Carbohydrates
64g
(21%)
Protein
26g
(52%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Cholesterol
59mg
(20%)
Sodium
1743mg
(73%)
Potassium
1669mg
(48%)
Fiber
21g
(84%)
Sugar
5g
(10%)
Vitamin A
6150IU
(123%)
Vitamin C
28.5mg
(32%)
Calcium
249mg
(25%)
Iron
11.3mg
(63%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 536
% Daily Value*
| Calories | 536kcal | 27% |
| Carbohydrates | 64g | 21% |
| Protein | 26g | 52% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 59mg | 20% |
| Sodium | 1743mg | 73% |
| Potassium | 1669mg | 36% |
| Fiber | 21g | 84% |
| Sugar | 5g | 10% |
| Vitamin A | 6150IU | 123% |
| Vitamin C | 28.5mg | 32% |
| Calcium | 249mg | 25% |
| Iron | 11.3mg | 63% |
* Percent Daily Values are based on a 2,000 calorie diet.