Spicy lentil vegetarian shepherds pie

Today I have another fantastic family main course, ready in a matter of minutes using another star act from Iceland’s frozen superfood range, a group of products which makes it easy to introduce tasty, healthy food into family mealtimes, without sacrificing flavour, convenience or budget. Frozen at the peak of freshness, the ingredients retain their nutritional value and taste; and because you can use them straight from the freezer they’re also brilliantly convenient for you.

Today’s recipe uses Iceland’s Creamy spiced lentils to create a super-quick, tasty and nutritious lentil casserole topped with mashed potato. It’s a real family favourite and costs just £1.50 for a 500g bag.

What’s in it? Brown lentils, cherry tomatoes, onions and a spiced creamy sauce. No complicated ingredients, no nasty surprises and a big hit of flavour.

Brown lentils are absolutely packed with the good stuff. They’re an excellent low-fat source of protein, and full of vitamins and minerals. They contain insoluble fibre which is great for the digestive system, and have antioxidant properties too. And if that wasn’t enough, they’re also great from an energy point of view, providing a steady source rather than a spike.

Add to this the antioxidant powerhouse that is tomatoes, and you’ve got a fantastic combination in one convenient packet.

With a couple of handfuls of frozen peas added in for good measure, and a generous topping of Iceland mash (again just potatoes, milk, butter and seasoning – no nasties!), this hearty meal comes in at under £3.00 for the entire dish, which feeds 4-6!

Here’s how to make this vegetarian shepherds pie.

Ingredients

• 1 pack Iceland Creamy Spiced Lentils
• 100g (3.52 oz) Iceland Freshly Frozen Garden Peas
• 1 pack of Iceland Mashed Potato

Instructions

Preheat the oven to 200C (180C fan/400F). Place the Creamy Spiced Lentils in a microwave-safe and oven safe casserole dish, cover and cook according to the pack instructions.

Add the peas and a splash of water (this helps avoid the lentils drying out in the oven later.

Place the potatoes in a microwave safe container and cook according to the pack instructions.

Top the lentil mix evenly with the potato.

Bake for around 20 minutes until just beginning to brown on top and bubble underneath.

Serve!

Are you tempted to try this at home?

Here’s that vegetarian shepherds pie recipe again in easy, printable form:

Print Recipe

5 from 1 vote

Spicy lentil vegetarian shepherds pie

A simple vegetarian shepherds pie made with spicy lentils and a creamy mashed potato topping.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Casseroles, savoury bakes and one-pot meals

Keyword: savoury, shepherds pie, vegetarian

Servings: 4 -6

Author: Emily Leary

Ingredients

• 1 pack Iceland Creamy Spiced Lentils
• 100 g (3.53 oz) Iceland Freshly Frozen Garden Peas
• 1 pack of Iceland Mashed Potato

Instructions

• Preheat the oven to 200C (180C fan/400F). Place the Creamy Spiced Lentils in a microwave-safe and oven safe casserole dish, cover and cook according to the pack instructions.
• Add the peas and a splash of water (this helps avoid the lentils drying out in the oven later.
• Place the potatoes in a microwave safe container and cook according to the pack instructions.
• Top the lentil mix evenly with the potato.
• Bake for around 20 minutes until just beginning to brown on top and bubble underneath.
• Serve!

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!

This is a commissioned post for Iceland.

Don’t forget to check out my Grilled Halloumi Vegetable Couscous with a Yoghurt Mint Dressing and Zesty Bean Quinoa Patties – they’re also made with the Iceland superfood range!

More lentil recipes to try

Fiery beans and lentils

An amazingly satisfying, high protein and deliciously fiery side dish, made in the ActiFry with jerk marinade, beans, peas and lentils.

Get the recipe

Orange, red lentil and roast carrot soup

This carrot and orange soup is packed with goodness, full of flavour and fun to make.

Get the recipe

Cheesy red lentil pie with cornmeal pastry (vegetarian recipe)

Lentil pie with a wonderfully original flavour and beautifully crisp crust makes for the perfect winter warmer.

Get the recipe

One pot harissa chicken curry

Here’s a warming, one-pot chicken, lentil and potato curry you’re sure to make time and time and again as it’s so easy, quick and tasty.

Get the recipe

Red lentil penne alla puttanesca (gluten free, vegan, quick to make)

Gluten free pasta alla puttanesca. A wonderfully flavourful dish where salty, piquant olives and capers combine with tangy tomatoes, aromatic fresh herbs and a touch of fiery chilli to form a really wonderful dish that’s full of interesting flavours and sure to satisfy.

Get the recipe

Get Your Kids to Eat Anything

My debut cookbook, Get Your Kids To Eat Anything is available now from all good bookshops!

It’s so much more than a cookbook, it’s a 5-Phase programme designed to take you through a meaningful, simple and sustainable journey to end fussy eating.

Since its release in March 2019 Get Your Kids To Eat Anything has been changing mealtimes in households across the country and has become an Amazon #1 best-seller.