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Lentil Shepherd's Pie

Family friendly, quick, easy, nutritious, tried and tested.


Mashed potatoes:

-6 large potatoes

-1/2 tsp salt

-1/3 cup unsweetened oat milk

-Butter as preferred (optional)

-Chopped coriander (optional)

-Grated cheese e.g parmesan (optional)


Pie Filling:

-2 tsp olive oil

-2 jars lentils or 200g soaked and cooked dry lentils

-1 onion

-4 cloves garlic

-1 large carrot

-1 cup frozen peas

-1 cup frozen sweetcorn

-1 cup chopped mushrooms

-1 can crushed tomatoes or 3 blended fresh tomatoes

-3 tsps dried mixed herbs

-3 tbsps tamari sauce

-1 stock cube (ideally low sodium, organic)


  1. Heat a large pan of water and add the peeled and chopped potatoes. Cook until tender

  2. Heat the oil in a large pan

  3. Add the finely chopped onion and garlic

  4. Once soft add the chopped carrot, mushroom, peas and sweetcorn and allow to cook for a few minutes

  5. Add the herbs and tamari sauce

  6. Add the lentils

  7. Add the tomatoes

  8. Add more water if necessary (enough to almost cover the contents of the pan without making it too runny)

  9. Add the stock

  10. Cook for about 20 minutes and add water if it becomes too dry

  11. Place in a baking dish

  12. Preheat the oven to 180 degree C

  13. When the potatoes are cooked, drain off the water

  14. Add the milk, butter, coriander and salt and mash until smooth

  15. Place and spread on top of the lentil mixture

  16. If you wish you can grate some cheese on top

  17. Place in the oven for 20 minutes

  18. Enjoy!