Puy Lentil Shepherd's Pie

Puy Lentil Shepherd's Pie


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About this recipe: As per title. It's very convincing (at least for me it is). I haven't included quantities for ingredients because I think it depends on taste and how many you are cooking for. Also I cook it with no added fat for a healthy meal.

davewooff Lancashire, England, UK


  • Potatoes (boil and mash)
  • Puy lentils (dried) - about a cup or two depending on how big your oven dish is.
  • Sage (I use dried - about a desert spoonful)
  • Onion (finely chopped)
  • Carrot (fine dice)
  • Malt vinegar
  • Salt and pepper


  1. Fry onions in a saucepan for a few minutes and then add carrots and fry until starting to soften. I don't use oil but feel free.
  2. Rinse Puy lentils in cold water and add to pan with onions and carrots.
  3. Add the Sage and salt and pepper (add more salt at end to taste)
  4. Add cold water to cover and bring to a simmer then turn down heat very low and let cook for half an hour or more. Check to see if any extra water needs adding as they cook so they don't dry out but you don't want too much. The lentils shouldn't be swimming in water at the end - if too much then cook with lid off to let extra water evaporate.
  5. When done, let it cool for a while for the flavour to develop and add a splash of malt vinegar and extra salt and pepper to taste.
  6. Put in an oven dish and top with mashed potatoes. Cook in oven till done.


Like many dishes, the flavour seems to get even better if left to cool and then warmed up the day after in my experience.

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