Golden veggie shepherd’s pie

Golden veggie shepherd’s pie

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(52 ratings)

Prep: 30 mins Cook: 1 hr, 45 mins

Easy

Serves 10
Make this comforting pie in bulk and freeze in separate servings, so you can defrost only what you need

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal449
  • fat13g
  • saturates7g
  • carbs68g
  • sugars9g
  • fibre10g
  • protein19g
  • salt0.59g
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Ingredients

    For the lentil sauce

    • 50g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 2 onion, chopped
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 4 carrot, diced
      Carrot

      Carrot

      ka-rot

      The carrot, with its distinctive bright orange colour, is one of the most versatile root…

    • 1 head of celery, chopped
      Celery

      Celery

      sell-er-ee

      A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

    • 4 garlic clove, finely chopped
    • 200g pack chestnut mushroom, sliced
    • 2 bay leaf
    • 1 tbsp dried thyme

      Thyme

      This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

    • 500g pack dried green lentil (we used Merchant Gourmet Puy lentils)
      Lentils

      Lentils

      len-til

      The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

    • 100ml red wine (optional)
    • 1.7l vegetable stock
    • 3 tbsp tomato purée

    For the topping

    • 2kg floury potato, such as King Edwards
      Potato

      Potato

      po-tate-oh

      The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

    • 85g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 100ml milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 50g cheddar, grated
      Cheddar

      Cheddar

      Ched-ah

      Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

    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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    Comments, questions and tips

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    Comments (66)

    meklaina's picture

    This was absolutely DELICIOUS!! And my little fussy 2 year old seemed to think so too. Jam packed with goodness and very mouth watering. I will definitely be making this again.

    evi_hoste's picture

    I'm allergic to lentils, peas and chickpeas. Any suggestions on what vegetables to use instead?

    littleredpotato's picture
    5

    This is wonderful!

    Just be aware that not only does this make a ton of filling (I only used half and put the rest in the freezer for another pie), but the filling needs a lot more seasoning that the recipe calls for.

    I added more salt and pepper plus Worcestershire sauce, tomato paste and tomato puree since my filling was a bit dry. But once I did that, it was fab. So, so good.

    lorettaand's picture

    Lovely! Really tasty! My boys who are 5 & 4 loved it too!

    victoria_mason's picture
    5

    Delicious - one of the nicest recipes I've tried. Will definitely make again.

    helenclare5's picture
    4

    Lovely comfort food. I halved the recipe and used 2 tins of green lentils - next time I will use dried puy lentils as I think the texture might be better. Great suggestion from previous comments to use worcester sauce, I think a necessary addition. Yum.

    wkyeung's picture
    5

    Just made this, I used dried red lentils instead, and the result is the same, looks more like meat!

    noblebull's picture

    How much is a head of celery ?

    lindaperkins66's picture

    I wonder if MrMatty and Ana above are vegetarians and if so do they realise that both Parmesan cheese and Worcester sauce are not vegetarian?

    higgins1983's picture

    This pie is absolutely divine, comfort food at its best!!!! Would add a little more cheese to give it a tastier topping, yummy!!!!

    di-millar's picture

    I made this for a church family meal and it was more popular than the usual meat versions that were also available - and most people there were meat-eaters. I followed the instructions on the lentils which said to soak them. This meant that the end result was too runny (I wondered about 1.7l of stock when I was making it). I ladled out the excess which was also delicious.

    I would suggest that if you soak the lentils first, only 1 litre of stock would be needed, you could always add more if it gets dry. The recipe was delicious and has been much in demand - I directed the computer-literate people to your site and have printed it out for others.

    lizleicester's picture
    5

    Followed the recipe except for omitting the cheese in the topping. Then froze it and magically it re-appeared as a delicious meal for a table full of slightly hungover vegetarians on a school reunion weekend!

    tricity-bendix's picture
    5

    Absolutely lush - you've gotta love lentils!

    menglish73's picture
    5

    Loved this as did the whole family, freezed brilliantly and made for a really easy mid week meal. Really great recipe, thank you

    tonimcnamara's picture

    Lovely :P halved the recipe and went 3 ways with green lentils/split peas/red lentils. Thanks chap :)

    tc1980's picture
    5

    We are not vegetarian, nor are we looking for a replacement for meat, but we do enjoy good vegetarian recipes, and that is exactly what this is! Easy to make,very tasty, flavoursome and great comfort food. We love it!

    carolinebarratt's picture
    4

    Really tasty and freezes well. I froze the lentil and veg mixture alone so I could make fresh mashed potatoes when I wanted a pie OR thin it out a bit to make a soup. Great winter recipe!

    annlamont's picture
    5

    This was delish would definitely make again.

    cretancook's picture

    Have cooked this time and time again. Can't always get puy lentils so use whatever is available and its always turned out great. Very versatile recipe. Add canned chopped tomatoes and sweated off peppers to left over sauce and you have a great sauce for use with pasta.

    alglass's picture
    4

    I was a little apprehensive about this recipe before I made it, but I was proved very wrong. Delicious recipe and worthy alternative to the meat version. I topped the mash with some ground crackers I happened to have in the fridge and it added a nice crunch.

    I also found I had a little too much liquid in my lentil mix, maybe 100 ml less stock would be perfect, but it certainly didn't have any major impact on the finished product. Delicious!

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