Golden veggie shepherd’s pie

Golden veggie shepherd’s pie

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(55 ratings)

Prep: 30 mins Cook: 1 hr, 45 mins


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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    For the lentil sauce

    • 50g butter



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

    • 2 onion, chopped



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

    • 4 carrot, diced



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

    • 1 head of celery, chopped



      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


      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)



      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



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

    • 85g butter



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

    • 100ml milk



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

    • 50g cheddar, grated



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


    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 (69)

    annlamont's picture

    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

    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!

    crumbles's picture

    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

    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

    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

    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

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

    diannebee's picture

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

    diannebee's picture

    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

    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

    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

    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

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

    tigerlilyb's picture

    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

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

    cleveland's picture

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

    ejdouglas's picture

    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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