Vegetarian shepherd’s pie with slice taken out

Golden veggie shepherd’s pie

  • 1
  • 2
  • 3
  • 4
  • 5
(104 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
Save to My Good Food
Please sign in or register to save recipes.


    For the lentil sauce

    • 50g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 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 mushrooms, 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 lentils (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 a dairy product made from separating whole milk or cream into fat and…

    • 100ml milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    • 50g cheddar, grated



      Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…


    1. To make the sauce, heat 50g butter in a pan, then gently fry 2 chopped onions, 4 diced carrots, 1 chopped head of celery and 4 finely chopped garlic cloves for 15 mins until soft and golden.

    2. Turn up the heat, add 200g sliced chestnut mushrooms, then cook for 4 mins more.

    3. Stir in 2 bay leaves and 1 tbsp dried thyme, then add 500g green lentils. Pour over 100ml red wine and 1.7l vegetable stock – it’s important that you do not season with salt at this stage.

    4. Simmer for 40-50 mins until the lentils are very soft.

    5. Season to taste, take off heat, then stir in 3 tbsp tomato purée.

    6. While the lentils are cooking, tip 2kg floury potatoes into a pan of water, then boil for about 15 mins until tender. Drain well, mash with 85g butter and 100ml milk, then season with salt and pepper.

    7. To assemble the pies, divide the lentil mixture between all the dishes that you are using, then top with mash.

    8. Scatter over 50g grated cheddar and freeze for up to two months or if eating that day, heat oven to 190C/fan 170C/gas 5, then bake for 30 mins until the topping is golden.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    29th Oct, 2018
    This was delicious! I did the base in the slow cooker and halved the quantities and chucked in some mushroom ketchup. It would comfortably feed 4 adults. As topping, I used half sweet and half white potatoes and added a dollop of grainy mustard and steamed Savoy cabbage, then topped with cheese and baked. It was good. Must be close to 5 a day when served with peas!
    17th Oct, 2018
    Great recipe. Halved the amount of dried thyme though because I didn't have enough. Still great though in fact, probably just right for my taste. shortened the cooking time a bit by pressure cooking the lentils for 10 min and then finished off for 10 mins with the rest of the ingredients and a lot less liquid. Played it by ear and it worked out fine.
    4th Oct, 2018
    Very nice recipe! I did not use any red wine, but i used some Mushroom Ketchup made by Geo Watkins, (a sauce made for adding savoury flavour to soups, sauces and pies) a great addition to veggie food. I also cut the ingredients in half which was enough for 6 individual portions to go in the freezer. This recipe has been printed and added to my recipe folder and will definitely be made again! Though next time i may possibly try making this with my slow cooker. Many thanks!
    12th Sep, 2018
    Yum recipe, I added a little dark chocolate at the same time as the tomato puree (off the heat) and adds a wonderful dimension. I am sure the ragout would be v good in a lasagne also. I also used 50/50 mix of red and green lentils and this worked very well.
    9th Sep, 2018
    I had this bookmarked for ages, and finally got round to making it! Someone said it easily served 12, so I made one third of the recipe and froze it in four individual portions - the quantities were just right. Apart from that I followed it exactly. I used standard dried green lentils, which I did soak before - it's so easy to do, saves on cooking time, and I find makes them softer and easier to cook. Having used a third of the ingredients, I used 500ml stock (beef in my case, as I am not vegetarian), and actually found I needed to add a bit more towards the end. The result was lovely, we all enjoyed it. It's a cheap and healthy alternative to standard cottage pie, and I will definitely be making it again. I did throw in a glass of red wine, and I think that was worth doing, it added to the depth of flavour.
    27th Jan, 2018
    I fallowed a link from slow cooker recipes but it does not include instructions to cook in a slow cooker!
    8th Feb, 2018
    The slow cooker recipe is in the 4th part, or "dot", of the grey/green "Recipe Tip" box at the bottom of the recipe. They didn't make it very clear!
    18th Dec, 2017
    I tweaked this recipe a little so that I could use up some fridge ingredients before we go away. I roasted some butternut squash and celeriac in the oven (rather than saute-ing carrots and celery) then added them to the mushroom and lentil mix on the hob. I had no red wine but the stock and herbs added a decent amount of flavour. Kept the topping as written and the result was a filling, warming dish at a time of year where I could do with more veg and less pastry and cake!! Easily halved.
    5th Oct, 2017
    Found this recipe under slow cookers recipes, but it's not! Second one today in the wrong place , bit disappointed as i was looking for a slow cooker recipe
    22nd Oct, 2017
    Don’t worry I make nearly all my meals in the slow cooker any recipies that are not created for the slow cooker just halve the amount of stock.


    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?