British & Irish · Lunch · Dinner
Lentil Shepherd's Pie
A hearty, herby stew of green lentils, mushrooms and vegetables in a rich tomato gravy, topped with creamy mashed potato baked until golden at the edges. All the comfort of the classic, made with plants.
- Prep
- 20 min
- Cook
- 65 min
- Total
- 85 min
- Serves
- 6
Calories come from: Carbs 69% · Fat 13% · Protein 18%
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Ingredients
For 6 servings- 1 1/4 cups250 gDry green or brown lentils, rinsed
- 2 tbsp27 gOlive oil, divided
- 1 large150 gOnion, finely chopped
- 2 medium120 gCarrots, diced
- 2 stalks80 gCelery, diced
- 3 cloves9 gGarlic, minced
- 200 g (about 3 cups)Cremini mushrooms, chopped
- 2 tbsp32 gTomato paste
- 1 tspDried thyme
- 1/2 tspDried rosemary
- 3 cups750 gLow-sodium vegetable broth
- 1 cup130 gFrozen peas
- 4 large1,000 gRusset potatoes, peeled and cut into chunks
- 8 cups2,000 gWater, for boiling potatoes
- 1/2 cup120 gUnsweetened soy milk, warmed
- 1 tsp6 gSalt, divided
- 1/2 tspBlack pepper
Steps
- 1
Heat 1 tbsp of the olive oil in a large deep pan over medium heat.
- 2
Add the onion, carrots and celery and cook for 6–8 minutes until softened.
- 3
Stir in the garlic and mushrooms and cook for 5 minutes until the mushrooms release their liquid.
- 4
Stir in the tomato paste, thyme and rosemary and cook for 1 minute.
- 5
Add the rinsed lentils and vegetable broth, bring to a boil, then cover partly and simmer for 30–35 minutes until the lentils are tender and the gravy is thick; stir occasionally and add a splash of water if it dries out.
- 6
Meanwhile, put the potatoes in a pot with the water, bring to a boil and cook for 15–20 minutes until very tender.
- 7
Preheat the oven to 200 °C / 400 °F.
- 8
Drain the potatoes well and mash with the warm soy milk, the remaining 1 tbsp olive oil and 1/2 tsp of the salt until smooth.
- 9
Stir the frozen peas, the remaining 1/2 tsp salt and the black pepper into the lentil stew.
- 10
Spread the stew in a 23 x 33 cm (9 x 13 in) baking dish.
- 11
Spoon the mash over the top, spread it to the edges and rough up the surface with a fork.
- 12
Bake for 20 minutes until bubbling at the edges and lightly golden on top.
- 13
Rest for 5 minutes before serving.
Swaps, storage and make-ahead
Swaps
- Use canned lentils (about two 400 g cans, drained) instead of dry, and simmer the stew for just 10 to 15 minutes until thick.
- Swap half the russet potatoes for steamed cauliflower in the mash for a lighter topping.
- Use sweet potatoes instead of russets for a sweeter, more colourful topping.
- Replace the soy milk with any unsweetened plant milk such as oat or almond. For gluten-free, use a plant milk and vegetable broth labelled gluten-free; oat milk in particular must be certified gluten-free.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating portions until steaming hot all the way through. It also freezes well for up to 3 months; thaw in the fridge overnight before reheating.
Make ahead
Make the lentil stew up to 3 days ahead and refrigerate it, or assemble the whole pie, cover and chill for up to 1 day. Bake straight from the fridge, adding 10 to 15 minutes until bubbling and hot in the centre.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: CelerySoy
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (813 g) | Per 100 g | |
|---|---|---|
| Calories | 383 kcal | 47 kcal |
| Protein | 17.6 g | 2.2 g |
| Carbohydrates | 68.9 g | 8.5 g |
| of which sugars | 7.2 g | 0.9 g |
| Fiber | 9.5 g | 1.2 g |
| Fat | 5.8 g | 0.7 g |
| of which saturated | 0.9 g | 0.1 g |
| Sodium | 844 mg | 104 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
