Golden veggie shepherd’s pie

Golden veggie shepherd’s pie

  • 1
  • 2
  • 3
  • 4
  • 5
(44 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins Cook: 1 hr, 45 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
449
protein
19g
carbs
68g
fat
13g
saturates
7g
fibre
10g
sugar
9g
salt
0.59g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, April 2009

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
diannebee's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Sorry, I forgot to tick the stars on previous comment -- I give it full marks.

diannebee's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a great recipe, and the best part is that my children were happy to eat it! They thought it was yummy. What a relief to find something easy and healthy that they like -- and the grown-ups liked it, too! :)

tiesenlap's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Tthought this would be very bland, but it tasted very meaty and flavourful. I also added more cheese , worcester sauce and marmite.
I used half and froze the other without potatoes for another day.

lizziechristmas's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

thynk2much's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!!

grandmagrandad's picture

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

mrmatty's picture

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!

hehesquirrel's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

tigerlilyb's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

karin007's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

cleveland's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

ejdouglas's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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).

hyphen's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

gemblina's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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! :)

stroke004's picture

how about using chickpeas as well.

rugbydamo's picture

Just made, and it really was delicious!

courtneyk's picture

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

vintageheart's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

siegaloca's picture

lentil spinach

annelisarkanen's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

Pages

Questions

Tips