Vegetarian pies on a plate

Balsamic lentil pies with vegetable mash

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(13 ratings)

Prep: 15 mins Cook: 45 mins


Serves 4

Bake a comforting vegetarian version of shepherd's pie using lentils. The pies are rich in calcium, folate and iron as well as delivering three of your 5-a-day

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal457
  • fat12g
  • saturates3g
  • carbs53g
  • sugars12g
  • fibre17g
  • protein26g
  • salt0.6g
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  • 2 tbsp rapeseed oil, plus a drop extra
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 4 red onions, thinly sliced
  • 200g puy lentils
  • 2 tbsp finely chopped rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 tbsp vegetable bouillon powder
  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 350g peeled and diced celeriac



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 350g peeled and diced swede
    Two slices of swede



    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 350g peeled and diced potato



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 x 160g broccoli



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 2 x 160g spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 50g vegetarian Italian-style hard cheese, finely grated


  1. Heat the oil in a large non-stick pan and fry the onions for 8 mins until softened and golden. Put a full kettle on to boil. Stir the lentils, rosemary, bouillon and balsamic vinegar into the onions, pour in 1 litre boiling water and simmer for 35-40 mins until the lentils are soft but still have some bite.

  2. Meanwhile, steam or boil the root veg for 25 mins and half the broccoli for 12-15 mins. Wilt half the spinach for 2 mins in a hot pan with a drop of oil.

  3. Mash the root veg with a hand blender or masher. Spoon the lentils into four individual pie dishes, top with the mash, then scatter over the cheese. While they’re still hot, grill two pies to melt the cheese and serve with the cooked green veg. Chill the rest until needed. Will keep for three days in the fridge. To reheat the pies, bake in the oven at 180C/160C fan/gas 4 for 35 mins. Cook the rest of the green veg (as above) to serve alongside. 

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Comments, questions and tips

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Frantic Flapjack
19th Feb, 2019
This was really good. I made a large pie rather than individual portions. I topped with half potato and half parsnip mashed together. Topped with Cheddar cheese. Served with carrots and broccoli. Yum!
21st Jan, 2019
Nice satisfying dish. I topped with pureed cauliflower (very nice) and added a lot more balsamic as I felt it lacked a bit of taste otherwise. Will make again
13th Jan, 2019
This was very tasty. I'd make it again although it's quite time consuming chopping all the root veggies (I'm a weakling though!)
7th Jan, 2019
I made this dish tonight and it was very tasty. I didn't have any swede, but the mash was plenty anyway. I also used only 2 onions, as I thought 4 were a bit too much for my taste. I'll make this again, for sure!
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