Golden veggie shepherd’s pie

Golden veggie shepherd’s pie

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(67 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 onions, chopped



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

    • 4 carrots, 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 cloves, finely chopped
    • 200g pack chestnut mushroom, sliced
    • 2 bay leaves
    • 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, questions and tips

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    27th Jan, 2018
    I fallowed a link from slow cooker recipes but it does not include instructions to cook in a slow cooker!
    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!
    18th Dec, 2017
    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.
    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
    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
    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.
    21st Nov, 2016
    Really lovely. I added Philadelphia and parsnip to the mash. Husband loved it. Great way to eat lots of tasty veg and it's super cheap. I did cool the lentils for longer and halfed the recipe.
    Frantic Flapjack
    1st Nov, 2016
    Really good veggie shepherd's pie. Well worth using dried lentils as although it feels like they are cooking forever, they do take on the flavour of the sauce and the taste is lovely. I would recommend using the red wine if you have any as it does add a good depth of flavour. I made the full recipe and I would say it gives 12 generous helpings although I had to split the filling into two pans to cook as there was so much of it.
    10th Oct, 2016
    Cooked this twice now. Meat eaters love it too, really tasty recipe. Really easy in the slow cooker. Used my own vegetable stock. Will be cooking again.
    19th Jan, 2016
    This meal is absolutely delicious. I swapped some bits in and out though - for the mash I added a celeriac and sweet potatoes and reduced the number of white potatoes and I didn't add as much butter or cheese to the topping as stated. I cheated as much as possible using tinned lentils, pre-prepped onions, carrots and celery bags and tinned sliced mushrooms. So simple and quick to make and absolutely lovely too - thanks for sharing your recipe


    17th Nov, 2017
    How long should this be cooked for if you use a slow cooker?
    goodfoodteam's picture
    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.
    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
    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.
    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 -
    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