This vegetarian shepherd's pie is tasty, filling, nutritious and really simple to prepare.
It's made with sautéed onions, carrots and celery, brown lentils and tomatoes, and a simple gravy flavoured with garlic, sage, coriander and thyme.
On top is a beautifully creamy mash, which you'll make with boiled white potatoes, mashed and then enriched with milk and butter. It's all ready in about 45 minutes from start to finish.
Brown lentils are absolutely packed with good stuff. They’re an excellent low-fat source of protein, and full of vitamins and minerals.
Lentils 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 delicious meal.
Here's the full recipe for my vegetarian shepherd's pie.
Ingredients
For the filling
- 1 tbsp olive oil
- 25 g (2 tbsp) salted butter
- 1 brown onion finely chopped
- 1 sticks celery finely chopped
- 2 carrots finely chopped
- 2 cloves garlic
- 1 tsp sage
- ½ tsp thyme
- ½ tsp ground coriander
- 500 g (2¾ cups) cooked brown lentils
- 400 g (14 oz) canned chopped tomatoes
- 30 g (3 tbsp) vegetarian gravy granules (gluten free, if required)
For the mashed potato topping
- 750 g (26 oz) potatoes peeled and chopped into 2.5cm (1 inch) pieces
- 75 ml (⅓ cup) whole milk
- 75 g (5 tbsp) salted butter
- 1 pinch salt and black pepper
Equipment
Instructions
Make the filling
Preheat the oven to 200C (180C fan/400F).
Melt the butter and oil in a large pan over a medium heat.
Add the onion, celery, carrot, garlic and sweat for 10 minutes until softening.
Add the sage, thyme and coriander.
Cook for another 2 minutes,
Add the gravy granules, cooked brown lentils, tinned tomatoes and 250ml (1 cup) boiling water.
Stir.
Bring up to the boil, then reduce to a simmer for 20 minutes.
Make the mashed potato topping
While your filling is simmering, put the potatoes in a large pan of water, bring to the boil. Simmer for 10-15 minutes until a butter knife slides into one easily.
When your potatoes are done, drain them and return them to the pan.
Mash or rice until smooth.
Add the butter and milk.
Stir and season to taste.
Assemble your vegetarian shepherd’s pie
Preheat your oven to 200C (180C fan).
Grease your roasting tray and add the cooked filling.
Spoon or pipe the potato over the top of the filling.
Bake for 20-25 minutes until golden and bubbling.
Spoon onto plates and serve hot.
Don't forget to check out my Grilled Halloumi Vegetable Couscous with a Yoghurt Mint Dressing and Zesty Bean Quinoa - they're also packed with veg.
Print this vegetarian shepherd's pie recipe
Vegetarian Shepherd's Pie Recipe
Ingredients
For the filling
- 1 tbsp olive oil
- 25 g (2 tbsp) salted butter
- 1 brown onion finely chopped
- 1 sticks celery finely chopped
- 2 carrots finely chopped
- 2 cloves garlic
- 1 tsp sage
- ½ tsp thyme
- ½ tsp ground coriander
- 500 g (2¾ cups) cooked brown lentils
- 400 g (14 oz) canned chopped tomatoes
- 30 g (3 tbsp) vegetarian gravy granules (gluten free, if required)
For the mashed potato topping
- 750 g (26 oz) potatoes peeled and chopped into 2.5cm (1 inch) pieces
- 75 ml (⅓ cup) whole milk
- 75 g (5 tbsp) salted butter
- 1 pinch salt and black pepper
Equipment
- Piping bag & nozzle (optional)
Instructions
Make the filling
- Preheat the oven to 200C (180C fan/400F).
- Melt the butter and oil in a large pan over a medium heat.
- Add the onion, celery, carrot, garlic and sweat for 10 minutes until softening.
- Add the sage, thyme and coriander and cook for another 2 minutes,
- Stir in the gravy granules, cooked brown lentils, tinned tomatoes and 250ml (1 cup) boiling water.
- Bring up to the boil, then reduce to a simmer for 20 minutes.
Make the mashed potato topping
- While your filling is simmering, put the potatoes in a large pan of water, bring to the boil. Simmer for 10-15 minutes until a butter knife slides into one easily.
- When your potatoes are done, drain them, return them to the pan, the mash or rice until smooth.
- Add the butter and milk, stir and season to taste.
Assemble your vegetarian shepherd’s pie
- Preheat your oven to 200C (180C fan / 390F).
- Grease your roasting tray and add the cooked filling.
- Spoon or pipe the potato over the top of the filling.
- Bake for 20-25 minutes until golden and bubbling.
Video
Nutrition
If you enjoyed this recipe then check out some of my other vegetarian recipes in my free veganuary eBook.
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More lentil recipes to try
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Monique says
You didn't add what temperature to set the oven.
Emily Leary says
Apologies - 200C (180C fan)
Becky says
Love what great value this is and so healthy too
Lilinha Espindula says
I've never tried lentil pie before, but it sounds delicious. I like the fact it uses frozen ingredients, so it can be made whenever it suits us! x
Justina says
Oh wow! That looks really tasty! I am definitely going to try this, my family will love it, I am sure! Thank you so much for such great recipe! x