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

Mini lentil shepherd’s pies

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable
  • Vegetarian
Nutrition: Per serving (6)
NutrientUnit
kcal443
fat17g
saturates10g
carbs52g
sugars9g
fibre11g
protein16g
salt0.9g
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Ingredients

  • 2 tbsp butter or olive oil, plus extra for the pie dishes
  • 1 large red onion , chopped
  • 2 carrots , finely diced, about 200g
  • 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)

For the mashed potato topping

  • 850g Maris Piper potatoes , peeled and cut into chunks
  • 75g butter
  • 100ml milk (or alternative)

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2018

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A star rating of 5 out of 5.25 ratings
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