Lentil Shepherd’s Pie
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 people
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Calories
536 kcal
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Course
Main Course, Baked Goods
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Cuisine
British
Lentil Shepherd’s Pie
Description
The recipe for Lentil Shepherd’s Pie starts by gently frying leeks, mushrooms, and garlic in butter to develop flavor, then adding carrots, dried green lentils, canned tomatoes, water, and tamari. This filling simmers until the lentils soften and the mixture thickens. Meanwhile, potatoes boil until tender and are mashed with butter, milk, cream, salt, and black pepper until smooth and creamy.
The filling is transferred to an ovenproof dish and topped with the mashed potato mixture, sprinkled with grated cheddar cheese. Baking at a high temperature melts and browns the cheese, creating a crisp topping above the soft mashed potato and rich vegetable-lentil filling.
This dish provides a substantial, meat-free alternative that is suitable as a main course, offering a variety of textures from the creamy potato topping to the tender lentil and vegetable base. It pairs well with simple side salads or steamed vegetables.
The recipe notes approximate nutrition values and focus on using quality dairy products for richness. Adjust seasonings as desired during cooking to balance the flavors.
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 carrot diced
- 200 g green lentils dried
- 2 chopped tomatoes canned
- 200 ml water
- 6 tablespoons tamari I used Clearspring tamari, or soy sauce
Shepherd’s Pie Topping
- 750 g potato chopped into 2cm cubes
- 25 g butter (I used Yeo Valley)
- 100 ml milk (I used Yeo Valley whole milk)
- 50 ml cream I used Yeo Valley, double
- salt to taste
- black 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.
Notes
- Nutritional information provided is approximate and intended as a guideline.
- Use quality dairy products for a richer mashed potato topping.
- Simmer the lentil filling until the lentils are soft but not mushy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 536 kcal
% 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.
User Reviews
Overall Rating
4.8
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