Golden veggie shepherd’s pie

Golden veggie shepherd’s pie

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(46 ratings)

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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
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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

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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.

Recipe from Good Food magazine, April 2009

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Comments

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victoria_mason's picture
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Delicious - one of the nicest recipes I've tried. Will definitely make again.

helenclare5's picture
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Lovely comfort food. I halved the recipe and used 2 tins of green lentils - next time I will use dried puy lentils as I think the texture might be better. Great suggestion from previous comments to use worcester sauce, I think a necessary addition. Yum.

wkyeung's picture
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Just made this, I used dried red lentils instead, and the result is the same, looks more like meat!

noblebull's picture

How much is a head of celery ?

lindaperkins66's picture

I wonder if MrMatty and Ana above are vegetarians and if so do they realise that both Parmesan cheese and Worcester sauce are not vegetarian?

higgins1983's picture

This pie is absolutely divine, comfort food at its best!!!! Would add a little more cheese to give it a tastier topping, yummy!!!!

di-millar's picture

I made this for a church family meal and it was more popular than the usual meat versions that were also available - and most people there were meat-eaters. I followed the instructions on the lentils which said to soak them. This meant that the end result was too runny (I wondered about 1.7l of stock when I was making it). I ladled out the excess which was also delicious.

I would suggest that if you soak the lentils first, only 1 litre of stock would be needed, you could always add more if it gets dry. The recipe was delicious and has been much in demand - I directed the computer-literate people to your site and have printed it out for others.

lizleicester's picture
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Followed the recipe except for omitting the cheese in the topping. Then froze it and magically it re-appeared as a delicious meal for a table full of slightly hungover vegetarians on a school reunion weekend!

tricity-bendix's picture
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Absolutely lush - you've gotta love lentils!

menglish73's picture
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Loved this as did the whole family, freezed brilliantly and made for a really easy mid week meal. Really great recipe, thank you

tonimcnamara's picture

Lovely :P halved the recipe and went 3 ways with green lentils/split peas/red lentils. Thanks chap :)

tc1980's picture
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We are not vegetarian, nor are we looking for a replacement for meat, but we do enjoy good vegetarian recipes, and that is exactly what this is! Easy to make,very tasty, flavoursome and great comfort food. We love it!

carolinebarratt's picture
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Really tasty and freezes well. I froze the lentil and veg mixture alone so I could make fresh mashed potatoes when I wanted a pie OR thin it out a bit to make a soup. Great winter recipe!

annlamont's picture
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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
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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
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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.

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