Lentil Shepherd’s Pie is the perfect meal for autumn and winter. Nourishing and full of flavour, it’s pure comfort food.
The filling is rich and savoury, with lentils, carrots, onions and tomatoes simmered in herbs and Worcestershire sauce. It’s topped with smooth, olive oil–mashed potatoes.
Lentils are a great swap for meat in a shepherd’s pie – full of fibre and really budget-friendly too!
Nutritional highlights:
Lentils
A great plant-based protein source that’s high in fibre, iron and folate. Lentils are a great swap for minced beef or lamb in recipes like this.
Carrots
Packed with beta-carotene (converted by the body into vitamin A), plus Vitamin C too.
Tomatoes
Rich in lycopene, a powerful antioxidant plus a good source of vitamin C. I used tinned chopped ones for ease which are still high in lycopene.
Potatoes
Potatoes contain potassium and vitamin C as well as vitamin B6 and magnesium. Keep the skin on if you want some added fibre.
Olive oil
Adding olive oil to the mash instead of butter ensures you also get beneficial plant compounds (polyphenols) too.
Storage and Shelf Life
This Lentil Shepherd’s Pie can be stored in the fridge for up to 3 days.
- Store in an airtight container or cover well before refrigerating.
- Reheat in the oven until piping hot or microwave individual portions.
- Can be frozen for up to about 1 month. I’d recommend you defrost in the fridge overnight before reheating.
Recipe Tips:
Add extra veg: you can include mushrooms and/or peas for more colour and nutrients.
Top it differently: Try a mix of potato and sweet potato for added flavour and colour.
Make ahead: Make the pie in advance and bake just before serving for an easy midweek dinner.
Added fibre: keep the skins on the potatoes for extra fibre and bite.
If you liked this Lentil Shepherd’s Pie, why not try:
Cauliflower, Potato & Lentil Curry
Lentil Shepherd’s Pie
Equipment
Ingredients
- 1 large white onion
- 3 cloves garlic
- 2 large carrots
- 1 tbsp olive oil
- 2 tbsp tomato purée
- 1 tbsp dried oregano
- 1½ tbsp vegan Worcestershire sauce
- 2 x 400g tins chopped tomatoes (2x14oz)
- 250 ml vegetable stock (½ cup)
- 2 x 400g tin of cooked lentils (2x 14oz)
Topping:
- 1 kg potatoes (2.2 lbs)
- 160 ml soy milk (⅔ cup)
- 1½ tbsp olive oil
- Salt and pepper
Instructions
- Finely chop the onion, garlic and carrots. Add 1 tbsp of olive oil to a large pan. I use a large cast iron one that I can also put in the oven. Add the chopped veggies and sauté for 7-8 mins until soft.
- Stir in the tomato purée, oregano, Worcestershire sauce, tinned tomatoes and stock. Drain the lentils and add those too.
- Let it bubble away for 15 mins or so until the vegetables are cooked and it’s reduced and thickened a little. Season well.
- Whilst the sauce is cooking. Peel the potatoes and chop into even chunks. Add to a large pan and cover will water. Bring to the boil. Simmer for about 15 mins or until soft. Drain and mash with the milk and oil. Season well.
- Preheat the oven to 180C/350F
- Add the mashed potatoes to the top of the lentil sauce. I use an ice-cream scoop to evenly distribute it over the filling. Use a fork to flatten the potatoes and spread into an even layer.
- Place in the oven and bake for about 25-30 mins until bubbling and the top is golden.
Notes
- I use a large cast iron casserole pan for this recipe. I make the sauce on the hob and then can transfer to the oven without changing dishes. If you don’t have one, you can cook the sauce in a separate pan and transfer everything to an oven-proof dish to bake.
- This will keep in the fridge for 2-3 days and can be frozen for about a month.
- For the mash, I used soy milk but any milk will do.
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