Recipe: Vegey Shepherd Pie

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    • 25g butter
    • 1 onion , chopped
    • 2 carrots , diced
    • 1/2 head of celery , chopped
    • 2 garlic cloves , finely chopped
    • 100g pack chestnut mushrooms , sliced
    • 2 bay leaves
    • 1 teaspoon dried thyme
    • 200g dried green lentils
    • 75ml red wine
    • 1 pint vegetable stock
    • 1 tablespoon tomato purée


    • 1kg floury potatoes , such as King Edwards
    • 50g butter
    • 50ml milk
    • 25g cheddar , grated


    • To make the sauce, heat the butter in a pan, then gently fry the onions, carrots, celery and garlic for 15 mins until soft and golden.
    • Turn up the heat, add the mushrooms and the tomato purée, then cook for 4 mins more.
    • Stir in the herbs, then add the lentils.
    • Pour the wine and stock into the pan - it's important that you do not season with salt at this stage.
    • Simmer for 40-50 mins until the lentils are very soft.
    • Now season to taste and take off heat.

    • While the lentils are cooking, tip the potatoes into a pan of water, then boil for about 15 mins until tender. Drain well, mash with the butter and milk, then season with salt and pepper.
    • To assemble the pies, divide the lentil mixture between all the dishes that you are using, then top with mash.
    • Scatter the cheese over.
    • Heat oven to 190C/fan 170C/gas 5, then bake for 30 mins until the topping is golden.


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