A mini lentil shepherd’s pie served in a small casserole dish

Mini lentil shepherd’s pies

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(17 ratings)

Prep: 25 mins Cook: 1 hr, 30 mins


Serves 4 - 6

Make these mini veggie shepherd's pies ahead and freeze them for a nutritious family supper when you're pushed for time. They contain three of your 5-a-day

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving (6)

  • kcal443
  • fat17g
  • saturates10g
  • carbs52g
  • sugars9g
  • fibre11g
  • protein16g
  • salt0.9g
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  • 2 tbsp butter or olive oil, plus extra for the pie dishes



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

  • 1 large red onion, chopped
  • 2 carrots, finely diced, about 200g



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 celery stalks, chopped
  • 4 garlic cloves, finely chopped
  • 150g chestnut mushrooms, chopped (blitz these to fairly tiny pieces for small kids)
  • 2 tsp thyme leaves (optional)
  • 250g puy lentils
  • 100ml red wine (optional)
  • 900ml vegetable stock
  • 2 tbsp tomato purée
  • 1 tbsp Marmite (optional)
  • peas, to serve (optional)



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

For the mashed potato topping

  • 850g Maris Piper potatoes, peeled and cut into chunks
  • 75g butter



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

  • 100ml milk (or alternative)



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


  1. To make the filling, heat the butter or oil in a large saucepan and gently fry the onion, carrots, celery and garlic for 15 mins until soft and golden. Turn up the heat, add the mushrooms, then cook for 3-4 mins. Sprinkle in the thyme and add the lentils. Pour over the wine and stock, then simmer gently, uncovered, for about 40-45 mins until the lentils are soft. If you find the mixture is drying out, you can add a splash more stock or water.

  2. Meanwhile, put the potatoes in a large pan, pour over boiling water and boil for 15-20 mins until tender. Drain well. You can use a potato ricer at this stage to make them super creamy, or mash with the butter and milk, then season with salt and pepper.

  3. Remove the lentils from the heat, add the tomato purée and Marmite, if using. Stir well and check to see if you need seasoning, then add a good grinding of black pepper.

  4. Heat oven to 200C/180C fan/gas 6. To assemble, butter four-six small pie dishes or one a large dish and spoon in the lentil mixture, then top with mash. It’s fun to pipe on the mash if you have a piping bag, but if not, you can spoon it on and fluff into peaks with a fork. Bake for 30-40 mins until golden. Serve with peas on the side, if you like.

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Comments, questions and tips

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3rd Jan, 2019
I made this using a tin of green lentils instead and reduced the stock by half. The pies were much tastier than I was expecting. Will be making these again.
23rd Jan, 2018
Really tasty, I needed to add some gravy as tended to dry up a bit but a huge thumbs up as managed to get my children to eat it. My daughter is a very fussy eater who claims she doesn’t like mushrooms so I chopped them very finely and told her at the end what she’d eaten and she said she would eat it again!
dorothyr's picture
14th Jan, 2018
Really surprised how nice this was and hubby enjoyed it too. Definitely will make again.
2nd Jan, 2020
I left out the mushrooms, increased the other veg slightly but the sauce is quite liquidy like a stew. Will it be absorbed during the oven stage or is there anything I can do to thicken it? It's otherwise ready to go in the oven
lulu_grimes's picture
6th Jan, 2020
Hello, The mushrooms, or lack of them, shouldn't have too much of an effect on the amount of liquid you end up with, did the lentils not absorb it as they cooked? The filling should have firmed up during cooking as the potato will have absorbed some. the only other thing I can think of is that your pan wasn't as wide as ours and the liquid evaporated more slowly. Please do let us know what happened.
Shirley Moreman's picture
Shirley Moreman
15th Mar, 2019
Can this be cooked from frozen? If so, what should the cooking time be? Thanks
goodfoodteam's picture
16th Mar, 2019
Thanks for your question. We haven't tested this from frozen so can't give you exact timings but we'd suggest cooking at 160C/fan 140C/gas 3 for 1 hr - 1 hour 15 mins or until piping hot in the centre. Flash under the grill to brown, if you like.
4th Jan, 2019
If making this to freeze right away, at what point can it be frozen - after step 3?
goodfoodteam's picture
6th Jan, 2019
Thanks for your question. We'd suggest freezing it before putting it in the oven (halfway through step 4).
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