Golden veggie shepherd’s pie

Golden veggie shepherd’s pie

Make this comforting pie in bulk and freeze in separate servings, so you can defrost only what you need

Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr 45 mins

Vegetarian Freezable

Vegetarian

Method

  1. To make the sauce, heat the butter in a pan, then gently fry the onions, carrots, celery and garlic for 15 mins until soft and golden. Turn up the heat, add the mushrooms, then cook for 4 mins more. Stir in the herbs, then add the lentils. Pour over the wine and stock - it's important that you do not season with salt at this stage. Simmer for 40-50 mins until the lentils are very soft. Now season to taste, take off heat, then stir in the tomato purée.
  2. While the lentils are cooking, tip the potatoes into a pan of water, then boil for about 15 mins until tender. Drain well, mash with the butter and milk, then season with salt and pepper.
  3. To assemble the pies, divide the lentil mixture between all the dishes that you are using, then top with mash. Scatter over the cheese and freeze for up to two months (see tips, below) or if eating that day, heat oven to 190C/fan 170C/gas 5, then bake for 30 mins until the topping is golden.
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LENTILS

You could also use three cans of rinsed and drained green lentils for this - simply make the stock, then simmer them for just 10 minutes.

HOW TO FREEZE

If you have lots of pie dishes, then you can make the pies in a variety of sizes to suit different occasions, then freeze them. I like to make two large pies to serve up to four, plus two individual pies - perfect for a solo meal or a delicious supper for the babysitter. If you don't have lots of dishes, then you can freeze the sauce, mash and cheese in separate freezer bags, then defrost and assemble when needed.

COOKING INSTRUCTIONS

For best results, defrost the prepared pies thoroughly before cooking as stated. The pies can also be cooked from frozen if short of time - first heat oven to 160C/fan 140C/gas 3, then cover the pie with foil and bake for 1 hr-1 hr 20 mins (30 mins for individual pies) until completely soft when prodded with a knife. Increase the heat to 200C/fan 180C/gas 6, uncover, then continue to cook for 20 mins until golden on top and piping hot.

IF YOU WANT TO USE A SLOW COOKER...

Fry off your onions, celery, carrots and garlic for 15 mins in a frying pan. Tip into your slow cooker with the mushrooms, herbs and lentils. Pour over the stock and wine, cover and cook on High for 5-6 hours. Meanwhile make the mashed potato according to step 2. Turn off the slow cooker, season and stir in the tomato purée. Divide the lentils between dishes, top with the mash and cheese and cook for 30 mins until piping hot.

PER SERVING

449 kcalories, protein 19g, carbohydrate 68g, fat 13 g, saturated fat 7g, fibre 10g, sugar 9g, salt 0.59 g

Recipe from Good Food magazine, April 2009.

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Latest comments and suggestions

Results 1-20

  • Binder photo Manda

    04 April 2009

    Manda rated and commented on this recipe

    5 stars

    Delicious!

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  • Binder photo Anneli

    07 April 2009

    Anneli rated and commented on this recipe

    5 stars

    Delicious! Added extra cheese to the mash as didn't use any milk - so tasty, I can't wait for the other portions I froze!

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  • Binder photo adrienne Chalmers

    11 August 2009

    adrienne Chalmers commented on this recipe

    lentil spinach

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  • Binder photo VintageHeart

    14 September 2009

    VintageHeart rated and commented on this recipe

    5 stars

    Really yummy and filling - even my non veggie family enjoyed it. We halved the recipe and there was still loads and more to freeze!!!

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  • Binder photo Courtneyk

    07 October 2009

    Courtneyk commented on this recipe

    will defo try this. am not keen on mince meat so this sounds delicious!

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  • Binder photo rugbydamo

    10 October 2009

    rugbydamo commented on this recipe

    Just made, and it really was delicious!

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  • Binder photo shayron

    11 October 2009

    shayron commented on this recipe

    how about using chickpeas as well.

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  • Binder photo gemblina

    27 October 2009

    gemblina rated and commented on this recipe

    5 stars

    This is a completely DELISH recipe! Freezes very well and is real comfort food. I accidentally used regular green lentils the first time around as I didn't spot the recipe said to use Puy, however I think I prefer to make this with green! Recently I did half and half, but green wins out! ENJOY! :)

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  • Binder photo Ana

    13 November 2009

    Ana rated and commented on this recipe

    5 stars

    It's a wonderful veggie dish. I will definitely make it again. I halve the recipe as well and it still makes loads. I also like to add some parmesan to the mash, it makes it more tasty. I recommend!

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  • Binder photo JillD

    22 November 2009

    JillD rated and commented on this recipe

    5 stars

    Had some vegetarian friends for supper and this was a great hit. Used the canned green lentils as a short-cut, and it was delicious. Also did the quick braised lettuce, peas and onions recipe suggested and that went down a storm too (boiled the onions before peeling - makes peeling much easier).

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  • Binder photo Strawberry

    05 January 2010

    Strawberry rated this recipe

    5 stars

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  • Binder photo dangermish

    23 March 2010

    dangermish rated this recipe

    5 stars

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  • Binder photo emles

    02 April 2010

    emles rated and commented on this recipe

    5 stars

    Really nice veggie alternative, my meat eating husband enjoyed it too

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  • Binder photo Karin

    17 April 2010

    Karin rated and commented on this recipe

    1 stars

    Not really all that great. A poor alternative to the usual meat version.

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  • Binder photo Tigerlily

    22 September 2010

    Tigerlily rated and commented on this recipe

    5 stars

    I have to disagree with Karin... I thought this was amazing! It was extremely close to my memory of the meat version (without any of the nasty chewy gristle). I could be wrong as the last time I tasted it was around 6 years ago. My boyfriend went back for seconds, and as he's French it's quite something. English food is supposed to be nasty!

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  • Binder photo hehesquirrel

    22 October 2010

    hehesquirrel rated and commented on this recipe

    4 stars

    I made this several times for my boyfriend. We both love it.

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  • Binder photo MrMatty

    29 October 2010

    MrMatty commented on this recipe

    This is an excellent veggie meal! I added a dash of worcestershire sauce, which really gave the sauce some depth. I halved the quantities but felt that there was too much stock after my lentils had cooked. I would add a little less next time, then top up if needed. Still, will be making this one again!

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  • Binder photo vegetarian recipes

    06 December 2010

    vegetarian recipes commented on this recipe

    may also try this one with a pie crust instead of mash

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  • Binder photo thynk2much

    07 December 2010

    thynk2much rated and commented on this recipe

    5 stars

    This was SO AMAZING and was perfect to freeze the components later for quick eating another time. Yet another of Barney's genius recipes - he's so reliable!!

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  • Binder photo Lizzie Lawson

    27 January 2011

    Lizzie Lawson rated and commented on this recipe

    4 stars

    Really tasty - my filling was a bit runny because I estimated amounts - but still tasted good. Had loads of filling left over to freeze despite halving the amounts.

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Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr 45 mins

Vegetarian Freezable

Vegetarian

Ingredients

FOR THE LENTIL SAUCE

  • 50g butter
  • 2 onions , chopped
  • 4 carrots , diced
  • 1 head of celery , chopped
  • 4 garlic cloves , finely chopped
  • 200g pack chestnut mushrooms , sliced
  • 2 bay leaves
  • 1 tbsp dried thyme
  • 500g pack dried green lentils (we used Merchant Gourmet Puy lentils)
  • 100ml red wine (optional)
  • 1.7l vegetable stock
  • 3 tbsp tomato purée

FOR THE TOPPING

  • 2kg floury potatoes , such as King Edwards
  • 85g butter
  • 100ml milk
  • 50g cheddar , grated
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PER SERVING

449 kcalories, protein 19g, carbohydrate 68g, fat 13 g, saturated fat 7g, fibre 10g, sugar 9g, salt 0.59 g

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