Lentil shepherd's pie

Swap the mince for lentils and create a wonderfully comforting vegetarian dish
Enjoy a tasty lentil shepherd's pie recipe
8 ratings
Recipe by: Sarah Toule | Former Head of Health Information

There's nothing like coming home and enjoying a nutritious and warming meal after a hectic and tiring day. This vegetarian version includes a great range of vegetables that contain important nutrients and fibre.



  • 50g brown lentils, rinsed
  • 400g potatoes, peeled and roughly chopped
  • 30g low-fat cheddar, grated
  • Freshly ground black pepper
  • 3 tablespoons semi-skimmed milk
  • 1 teaspoon vegetable oil
  • 1 small onion, chopped
  • 1 carrot, cut into small batons
  • 1 leek, sliced
  • 1 parsnip, cut into small batons
  • 4 mushrooms, roughly chopped
  • 1 tablespoon tomato puree
  • 1 x 200g can chopped tomatoes
  • Sprig of rosemary, finely chopped
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 tablespoon reduced-salt soy sauce
90 minutes
5 A DAY:
  1. Cook the lentils in stock (reserved vegetable water works well) or water until they are tender (about 45 minutes). See packet instructions.
  2. Meanwhile boil the potatoes. When tender, drain the potatoes, add the grated cheese and black pepper, and mash with the milk to obtain a creamy consistency.
  3. Preheat the oven to 200ºC/Fan 180ºC.
  4. Heat the oil in a thick-bottomed pan and sauté the onion. Add the carrot, leek and parsnip and a little water. Cover and simmer until almost tender.
  5. Add the mushrooms and continue to cook until they are soft. Then add the cooked lentils, tomato puree, tomatoes, rosemary, oregano and bay leaf, and cook for a few more minutes. Add the soy sauce and season to taste with black pepper.
  6. Spoon into an ovenproof dish. Cover with the mashed potatoes and use a fork to even out the surface. Bake in the oven for 30–40 minutes, until the top is nicely browned, or pop under the grill to brown at the end if necessary.
You could double the quantity and freeze the leftovers