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Golden veggie shepherd’s pie

Golden veggie shepherd’s pie

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(51 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

  • kcalories449
  • fat13g
  • saturates7g
  • carbs68g
  • sugars9g
  • fibre10g
  • protein19g
  • salt0.59g
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Ingredients

For the lentil sauce

  • 50g 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

    un-yun

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

  • 4 carrot, diced

    Carrot

    ka-rot

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

  • 1 head of celery, chopped

    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

    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

    po-tate-oh

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

  • 85g 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

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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)

crumbles's picture
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Delicious, hearty meal. I used green lentils & a pepper instead of mushrooms, as well as some peas, instead of celery. Was making just for two, so tweaked the amounts & added a small amount of stock to begin, so I could add more as the lentils were simmering, so this recipe is pretty easy to adapt to your own requirements. Will be making it again very soon!

edrage's picture
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This is a really tasty dish. I added a can of chopped tomatoes which went down well. I will definately be making this again!

aimeeleigh's picture
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Very deserving of it's 5 star rating. Excellent vegetarian dish, packed with flavour. I also put parmesan in my mash instead of cheddar.

jonathanr697's picture
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Cooked it last night, not veggie myself and was sceptical about the lentils but it was melt in the mouth lovely. Split it in two and saved half. Next time I will make sure I have some smaller dishes and split it into four for freezing.

eilidhrobertson's picture
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Really good. Great way to eat lentils and veg. Our 1 year old loves it as do we.

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

diannebee's picture
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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
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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
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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
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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
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I made this several times for my boyfriend. We both love it.

tigerlilyb's picture
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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
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Not really all that great. A poor alternative to the usual meat version.

cleveland's picture
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Really nice veggie alternative, my meat eating husband enjoyed it too

ejdouglas's picture
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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
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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
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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.

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