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Golden veggie shepherd’s pie

Golden veggie shepherd’s pie

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(57 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.
    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.
    briggsee
    28th Oct, 2013
    This was scrumptious! My meat loving husband had seconds, which is a sign of just how good this recipe is. Will be making again.
    A spoonful of c...
    22nd Oct, 2013
    This is a really lovely recipe. Really tasty even though I made it with water instead of stock so I could give it to my baby. We all loved it!
    daisygirl06
    25th May, 2013
    5.05
    Delicious! Served it to my extended family and my father in law who is a confirmed meat eater and quite anti vegetarian food liked it and said it tasted "like the real thing"
    mamaminou
    19th Apr, 2013
    5.05
    Very tasty and simple dish to prepare - went down well with our vego friends. Like some other reviewers have said, the 1.7 litres of liquid was far too much so I took some out to avoid having a mash topped soup. Would make it again.
    meklaina
    8th Apr, 2013
    This was absolutely DELICIOUS!! And my little fussy 2 year old seemed to think so too. Jam packed with goodness and very mouth watering. I will definitely be making this again.
    evi_hoste
    15th Mar, 2013
    I'm allergic to lentils, peas and chickpeas. Any suggestions on what vegetables to use instead?
    littleredpotato's picture
    littleredpotato
    11th Dec, 2012
    5.05
    This is wonderful! Just be aware that not only does this make a ton of filling (I only used half and put the rest in the freezer for another pie), but the filling needs a lot more seasoning that the recipe calls for. I added more salt and pepper plus Worcestershire sauce, tomato paste and tomato puree since my filling was a bit dry. But once I did that, it was fab. So, so good.
    lorettaand
    27th Nov, 2012
    Lovely! Really tasty! My boys who are 5 & 4 loved it too!
    victoria_mason
    23rd Nov, 2012
    5.05
    Delicious - one of the nicest recipes I've tried. Will definitely make again.

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