Lentil shepherd's pie

Lentil shepherd's pie


63 people made this

About this recipe: Yummy comfort food at its best, also a cunning way to get kids to eat lentils. Crispy potato topping covering a tasty blend of red lentils with carrot, onion and celery in wine and stock.

moo lou

Serves: 4 

  • 3 large potatoes, peeled and diced
  • 250g red split lentils (washed)
  • 500ml Vegetable stock
  • splash of white wine
  • 2 large carrots, chopped
  • 2 sticks of celery, chopped
  • 1/2 an onion, chopped
  • 2 cloves garlic
  • 50g butter
  • 2 tsp tomato puree
  • salt and pepper to taste

Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. Put the potatoes in large saucepan of water, bring to the boil and boil for 15 minutes.
  2. Whilst potatoes are on, put red split lentils into a small saucepan over medium heat with 500ml of vegetable stock and splash of white wine. Add carrots, onion and celery and add to a large saucepan with butter and garlic. Cook until soft. Add tomato puree. Turn heat down to a simmer whilst you mash the potatoes with your desired amount of butter and plenty of pepper.
  3. Add lentil mix into a glass baking dish, spreading the mashed potatoes on top. Pop into a oven preheated to 200C / gas 6. Cook for 30-40 minutes or until potato topping is browned nicely. Enjoy!

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Reviews (15)


Very nice! If I did it again I would use regular lentils for a meatier feel. As it was the orange colour was beautiful and very tasty. I added a bit of cheese and cream to the mash - 07 Nov 2012


Delicious! The kids loved it. I just made one change, I used chicken stock instead of veg (yes I know it's supposed to be vegetarian), however I'm sure it would taste just as good. - 10 Jun 2009


This is beautiful - 15 Jan 2012

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