Lentil Shepherd Pie

The twins regularly ask for Mummy's shepherd pie and every time I make it, I giggle to myself knowing its full of the goodness of lentils.

Having a meat free day per week is known to be great for our health, and lentils is a cost effective way to provide your family with a great source of protein.

It has only been recently that they know this pie is meatless and I actually had to prove it to my husband who was convinced it was not vegetarian!!

Prep 10 min // Cook 40 min (including oven time)


2 tbs olive oil

1 can lentils

1 onion diced

4 cloves garlic crushed

2 carrots peeled and chopped finely

1 celery stalk cut into chopped finely

1 tin corn kernels

½ zucchini chopped finely

1 tin of crushed tomatoes

2 tsp Worcestershire sauce

1tsp smoked paprika

2 fresh bay leaves

1/3 cup red wine

1 cup vegetable stock

Sprig fresh rosemary

Handful of continental parsley roughly chopped

Salt and pepper to taste


1kg potatoes peeled and chopped

3 tbs butter

1 clove garlic crushed

¼ cup cream

1 cup of grated cheese

Salt and pepper to taste


  1. Preheat the oven to 200 degrees.

  2. Place potatoes in a pot of water and boil until cooked. When cooked drain the water, season with salt and pepper, and mash with the butter, cream and garlic then set aside.

  3. Heat the oil in a pan and sauté onion, garlic, carrot, celery for 3 - 4minutes.

  4. Add all the remaining ingredients (except for the lentils) and season with salt and pepper. Bring to the boil and let simmer on the lowest heat until the sauce begins to thicken and the vegetables are cooked.

  5. Add the lentils and cook for a further 10 minutes.

  6. Place the lentil mixture into a baking dish, top with the mash potato then add the reserved grated cheese over the top.

  7. Cook for 15 minutes, then turn the grill element onto high and grill for 2 minutes.

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