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    Home » Savoury bake recipes

    By Emily Leary. Last updated Jun 13, 2022. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Vegetarian shepherd's pie

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    This vegetarian shepherd's pie is tasty, filling, nutritious and really simple to prepare.

    A piece of Vegetarian shepherd's pie on a white plate with peas.

    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) slightly 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) slightly salted butter
    • 1 pinch salt and pepper

    Equipment

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Kitchen knife
    • Chopping board
    • Medium saucepan
    • Potato masher
    • Large frying pan
    • Wooden spoon
    • 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.

    a large frying pan on induction hob with butter melting in the middle.

    Add the onion, celery, carrot, garlic and sweat for 10 minutes until softening.

    a large frying pan on an induction hob with chopped onion, celery, carrot, garlic.

    Add the sage, thyme and coriander.

    a large frying pan on an induction hob with chopped onion, celery, carrot, garlic with added herbs.

    Cook for another 2 minutes,

    a large frying pan on an induction hob with chopped onion, celery, carrot, garlic with added herbs.

    Add the gravy granules, cooked brown lentils, tinned tomatoes and 250ml (1 cup) boiling water.

    a large frying pan on an induction hob with mixed vegetables, brown lentils and tinned tomatos.

    Stir.

    a large frying pan on an induction hob with mixed vegetables, brown lentils and tinned tomatos mixed together.

    Bring up to the boil, then reduce to a simmer for 20 minutes.

    a large frying pan on an induction hob with mixed vegetables, brown lentils and tinned tomatos mixed together.

    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.

    a pan on an induction hob with chopped potatoes in water.

    When your potatoes are done, drain them and return them to the pan.

    Mash or rice until smooth.

    a large pan on an induction hob filled with mashed potato.

    Add the butter and milk.

    a large pan on an induction hob filled with mashed potato topped with cubes of butter.

    Stir and season to taste.

    a large pan on an induction hob filled with smooth mashed potato.

    Assemble your vegetarian shepherd’s pie

    Preheat your oven to 200C (180C fan).

    Grease your roasting tray and add the cooked filling.

    a overhead view of a large clear casserole dish filled with vegetable and brown lentil filling.

    Spoon or pipe the potato over the top of the filling.

    a overhead view of a large clear casserole dish filled with vegetable and brown lentil filling topped with decorative mashed potato.

    Bake for 20-25 minutes until golden and bubbling.

    a cooked vegetarian shephards pie in a large clear casserole dish on a marble surface.

    Spoon onto plates and serve hot.

    A piece of Vegetarian shepherd's pie on a white plate with peas.

    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

    Print Recipe
    5 from 2 votes

    Vegetarian Shepherd's 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
    Cuisine: British
    Diet: Gluten Free, Vegetarian
    Servings: 4 portions
    Author: Emily Leary

    Ingredients

    For the filling

    • 1 tbsp olive oil
    • 25 g (2 tbsp) slightly 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) slightly salted butter
    • 1 pinch salt and pepper

    Equipment

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Kitchen knife
    • Chopping board
    • Medium saucepan
    • Potato masher
    • Large frying pan
    • Wooden spoon
    • 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

    Calories: 438kcal | Carbohydrates: 40g | Protein: 16g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 240mg | Potassium: 771mg | Fiber: 14g | Sugar: 9g | Vitamin A: 6160IU | Vitamin C: 27mg | Calcium: 91mg | Iron: 5mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    If you enjoyed this recipe then check out some of my other vegetarian recipes in my free veganuary eBook.

    Pin this vegetarian shepherd's pie recipe

    More lentil recipes to try

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    Get the recipe
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    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.
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    6 FUN recipes to make with kids - a FREE family baking eBook!

    Have a free copy of my family baking eBook! With 6 easy recipes and bonus activities to get kids into the kitchen - and keep them busy for hours!

    Grab your copy!
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    1. Monique says

      September 29, 2018 at 5:44 am

      You didn't add what temperature to set the oven.

      Reply
      • Emily Leary says

        October 03, 2018 at 9:48 am

        Apologies - 200C (180C fan)

        Reply
    2. Becky says

      February 17, 2016 at 11:15 am

      5 stars
      Love what great value this is and so healthy too

      Reply
    3. Lilinha Espindula says

      February 15, 2016 at 10:21 pm

      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

      Reply
    4. Justina says

      February 15, 2016 at 10:17 pm

      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

      Reply

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    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

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