Vegetarian shepherd’s pie with slice taken out

Golden veggie shepherd’s pie

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(73 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 onions, chopped
      Onion

      Onion

      un-yun

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

    • 4 carrots, 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 cloves, finely chopped
    • 200g pack chestnut mushrooms, sliced
    • 2 bay leaves
    • 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 lentils (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 50g butter in a pan, then gently fry 2 chopped onions, 4 diced carrots, 1 chopped head of celery and 4 finely chopped garlic cloves for 15 mins until soft and golden.

    2. Turn up the heat, add 200g sliced chestnut mushrooms, then cook for 4 mins more.

    3. Stir in 2 bay leaves and 1 tbsp dried thyme, then add 500g green lentils. Pour over 100ml red wine and 1.7l vegetable stock – it’s important that you do not season with salt at this stage.

    4. Simmer for 40-50 mins until the lentils are very soft.

    5. Season to taste, take off heat, then stir in 3 tbsp tomato purée.

    6. While the lentils are cooking, tip 2kg floury potatoes into a pan of water, then boil for about 15 mins until tender. Drain well, mash with 85g butter and 100ml milk, then season with salt and pepper.

    7. To assemble the pies, divide the lentil mixture between all the dishes that you are using, then top with mash.

    8. Scatter over 50g grated cheddar and freeze for up to two months 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

    Sign in or create your My Good Food account to join the discussion.
    georgiexxx
    17th Oct, 2018
    4.05
    Great recipe. Halved the amount of dried thyme though because I didn't have enough. Still great though in fact, probably just right for my taste. shortened the cooking time a bit by pressure cooking the lentils for 10 min and then finished off for 10 mins with the rest of the ingredients and a lot less liquid. Played it by ear and it worked out fine.
    bbking1
    4th Oct, 2018
    5.05
    Very nice recipe! I did not use any red wine, but i used some Mushroom Ketchup made by Geo Watkins, (a sauce made for adding savoury flavour to soups, sauces and pies) a great addition to veggie food. I also cut the ingredients in half which was enough for 6 individual portions to go in the freezer. This recipe has been printed and added to my recipe folder and will definitely be made again! Though next time i may possibly try making this with my slow cooker. Many thanks!
    leedee
    12th Sep, 2018
    5.05
    Yum recipe, I added a little dark chocolate at the same time as the tomato puree (off the heat) and adds a wonderful dimension. I am sure the ragout would be v good in a lasagne also. I also used 50/50 mix of red and green lentils and this worked very well.
    catbail
    9th Sep, 2018
    5.05
    I had this bookmarked for ages, and finally got round to making it! Someone said it easily served 12, so I made one third of the recipe and froze it in four individual portions - the quantities were just right. Apart from that I followed it exactly. I used standard dried green lentils, which I did soak before - it's so easy to do, saves on cooking time, and I find makes them softer and easier to cook. Having used a third of the ingredients, I used 500ml stock (beef in my case, as I am not vegetarian), and actually found I needed to add a bit more towards the end. The result was lovely, we all enjoyed it. It's a cheap and healthy alternative to standard cottage pie, and I will definitely be making it again. I did throw in a glass of red wine, and I think that was worth doing, it added to the depth of flavour.
    jollyboy
    27th Jan, 2018
    I fallowed a link from slow cooker recipes but it does not include instructions to cook in a slow cooker!
    hanamogeraed
    8th Feb, 2018
    The slow cooker recipe is in the 4th part, or "dot", of the grey/green "Recipe Tip" box at the bottom of the recipe. They didn't make it very clear!
    flauffy
    18th Dec, 2017
    4.05
    I tweaked this recipe a little so that I could use up some fridge ingredients before we go away. I roasted some butternut squash and celeriac in the oven (rather than saute-ing carrots and celery) then added them to the mushroom and lentil mix on the hob. I had no red wine but the stock and herbs added a decent amount of flavour. Kept the topping as written and the result was a filling, warming dish at a time of year where I could do with more veg and less pastry and cake!! Easily halved.
    jollyboy
    5th Oct, 2017
    Found this recipe under slow cookers recipes, but it's not! Second one today in the wrong place , bit disappointed as i was looking for a slow cooker recipe
    Superfoodkitchen
    22nd Oct, 2017
    Don’t worry I make nearly all my meals in the slow cooker any recipies that are not created for the slow cooker just halve the amount of stock.
    Gerald Hallam
    4th Feb, 2017
    5.05
    This is the 2nd time i`ve made this , this first time it was okay but a little too much liquid . I used tinned organic lentils and only used the liquid in the can no extra liquid stock , I then crumbled a stock cube into the mix. Wow , it was so so delicious and not too much liquid . All organic ingredients used and served with some steamed organic broccoli . Absolute heaven,very tasty and welcome comfort food at this cold wet time of year.

    Pages

    Jane.swift66@gm...
    17th Nov, 2017
    How long should this be cooked for if you use a slow cooker?
    goodfoodteam's picture
    goodfoodteam
    20th Nov, 2017
    Thanks for your question. 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. This information appears in the recipe tip below the recipe, you need to scroll through to find it but we've included it here just in case.
    kmjones
    25th Oct, 2014
    Please can someone help? This is under the slow cooker recipes but there is no mention of a slow cooker in the method and the time is far too short - am i missing something or can you do cottage pie in a slow cooker? Would the mash not just be dry and yakky or just burn? I am very new to slow cookers.
    goodfoodteam's picture
    goodfoodteam
    7th Nov, 2014
    Hi there thanks for your question, you could make the vegetable layer in the slowcooker - this recipe isn't written for a slowcooker however, so you would need to adapt it.
    beckey
    21st Sep, 2014
    This recipe looks great but I only have sweet red moscato or a dry white wine on hand. I was wondering if the white wine would work in this?
    Tammy Maui
    10th Sep, 2014
    I loved this dish. I used burgundy and it landed a very nice flavor. The recipe made a lot so I served much of the lentils without mashed potatoes. It's great over rice, with scalloped potatoes or with a piece of crisp rye toast. My young kids did not like it -
    bigchef
    26th Oct, 2013
    For those not wanting to use lentils in this recipe, it also is delicious using quorn or soya mince in place of the lentils