Golden veggie shepherd’s pie

Golden veggie shepherd’s pie

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(65 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

    Sign in or create your My Good Food account to join the discussion.
    5th Jan, 2016
    Decided to eat a bit more healthily after Christmas festivities. Found this recipe and made it last night as I had all the ingredients except wine ( substituted button mushroom for chestnut ones - I do prefer chestnut ones as they have more flavour). All I can say is WOW - it's better than the meat version. The recipe is for 10 portions so I quartered the quantities. If you've got a big pan cook as per recipe and freeze what you don't need. I will be making this again and again. Delia Smith watch out. It deserves 6 stars.
    15th Nov, 2015
    This was really tasty. I had to cook the lentils for more than 50 mins to get them really soft and I still thought the sauce was a bit watery at that point, so I took a ladle of the lentil sauce out, blitzed it with the hand blender and added it back in, and that helped to thicken the sauce up. Yummy!
    23rd Sep, 2015
    Lovely! I followed others' suggestions adding a dash of Worcestershire sauce and, as I didn't have any red wine I used about 50ml dry sherry (my 'go to' addition to lots of sauces and gravies). I added more stock because the sauce started to dry out a bit before the lentils were cooked. End result - a tasty flavourful sauce. I will make this again.
    michelle_30's picture
    9th Jun, 2015
    Made this tonight as i am trying out 1 meat free day a week......i brought green split peas instead of lentils and cooked as per instructions before adding to the sauce, still turned out delicious and when i asked my meat loving boyfriend did he like the cottage pie, he nearly choked on his last spoonful after he said yes and i said it was meat free!!! It obviously tasted nice and he didnt want to admit it!!! Def worth a try
    19th Nov, 2014
    This tastes really nice. I didn't use the wine and substituted with stock instead. My 2 year old ate it happily too. Even though takes a little while to make, I will definitely cook this again.
    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.
    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.
    31st May, 2014
    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.
    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!
    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.


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