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.
    Gerald Hallam
    4th Feb, 2017
    5.05
    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.
    mel_grey
    21st Nov, 2016
    5.05
    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
    5.05
    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.
    Mishell
    10th Oct, 2016
    5.05
    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.
    janey1978
    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
    mary_lennon
    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.
    yummymummy43
    15th Nov, 2015
    5.05
    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!
    fairystoryteller
    23rd Sep, 2015
    5.05
    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
    michelle_30
    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
    stingray11
    19th Nov, 2014
    5.05
    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.

    Pages

    kmjones
    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
    goodfoodteam
    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.
    beckey
    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 -
    bigchef
    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