Lentil Shepherd's Pie

cooked cottage or shepherd's pie in a cast iron serving dish

This Lentil Shepherd’s Pie is the ultimate comfort food recipe. Perfect for autumn and winter and packed with nutrition too. The rich lentil and tomato base is topped with a creamy olive oil mash. Perfect for easy family dinners.

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Prep Time 10

Cook Time 50

Total Time 1

Course Main Course

Cuisine British

Servings

Calories 477 kcal

Equipment

Le crueset cast iron shallow pan

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 tinned chopped tomatoes (2x14oz)
250 ml vegetable stock (½ cup)
2 x 400g 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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Nutrition

Calories: 477kcalCarbohydrates: 78.3gProtein: 19.1gFat: 10.8gSaturated Fat: 1.7gFiber: 14.8g

Keyword cottage pie, shepherds pie

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