Lentil shepherd's pie

    1 hour

    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.

    209 people made this

    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 in English (17)


    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