Golden veggie shepherd’s pie

Golden veggie shepherd’s pie

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(56 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 mushroom, 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 lentil (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 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

    Sign in or create your My Good Food account to join the discussion.
    astwood
    9th Oct, 2014
    Great dish. Can be made in advance and heated up when needed. Freezes well. Husband, a committed carnivore, said he would be very happy to eat this again. Definitely a keeper this one.
    J3NZ
    6th Jul, 2014
    An absolutely beautiful, satisfying and tasty dish. I used a 375g packet of flat brown mushrooms and used the leftover water from the potatoes to add to the lentil mix when it needed a little more water. This recipe will become a standard family favourite. Tip: Mash Phily cream-cheese into the potato topping instead of milk and butter.
    minacolada
    31st May, 2014
    5.05
    Lovely. I forgot to add the tomato puree, used brown lentils and subbed some of the veg stock with hot water used to wash out an empty sticky marmite jar, but still lovely! We sliced tomato on top of the pie, and used pecorino instead of cheddar. Probably serves more than 10; can't wait for the next time! Contrary to previous reviewers, I found the amount of stock was just right, however we did serve it with gravy.
    cjflossy
    14th May, 2014
    scrummy!! went down so well with my six year old son and hubby (both avid meat eaters) that there isnt much left-overs! i put in half the amount of lentils and found that plenty for my casserole dish [9inch by 9inch) definitely make again!
    laugh_producer
    1st Feb, 2014
    I'm looking forward to making this tonight. Be warned, if you add worcestershire sauce it is no longer vegetarian as it contains anchovy. You can get veggie and vegan versions in specialist shops.
    Rebecca67
    13th Aug, 2014
    Henderson's relish is Sheffield's answer to Worcestershire sauce and is vegetarian.
    saffron9's picture
    saffron9
    17th Mar, 2014
    3.8
    We all really enjoyed this in our family which includes my 4 & 6 year old children. I added a Bouquet Garni sachet instead of the bay leaf and thyme and added a tbsp of soy sauce after the lentils were cooked. I did not put any cheese on top as I just didn't think it needed it. A very tasty pie and I would go as far to say the best vegetarian shepherds pie I have ever made.
    kimtylerkimbo
    5th Jan, 2014
    I love this as does my meat-eating boyfriend! I use peas instead of mushrooms as I don't like mushrooms. I also halve the recipe and add a little passata to make it a bit more tomatoey and moist. I do still find it a bit dry - anyone got any suggestions for a good veggie gravy or sauce to serve with this? Thanks!
    lornamcinnes's picture
    lornamcinnes
    2nd Mar, 2014
    Maybe use a bit more vegetable stock? I put a little extra water in and find it ends up lovely and moist.
    lornamcinnes's picture
    lornamcinnes
    2nd Mar, 2014
    I've made this a number of times now, with a few variations. I wanted the carrots in chunks rather than diced, so I boiled them, along with the celery, for 10 minutes in plain water while the onions were frying. That softened them and I saved the water I'd boiled the carrots to use as part of the stock. I also omitted the wine and added frozen peas, and left the cheese out. It's a fantastic recipe, loved by veggies and carnivores alike, and has become one of my favourite winter warmers.

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