Lentil shepherd's pie

Lentil shepherd's pie

Olive oil
2 onions, finely chopped
2 garlic cloves, crushed
2 carrots, grated
1 celery stick, finely chopped
400g (14oz) puy lentils, rinsed and drained (green or red lentils also work well)
1 x 400g (140z) can chopped tomatoes
2 heaped tbsp tomato purée
600ml (1 pint) chicken or vegetable stock, simmering
1 tsp chilli powder or 1 tsp cayenne pepper
A sprig of thyme
Salt and freshly ground black pepper

For the mash:
1.2kg (1 ¾ lb) floury potatoes, such as Maris Piper, peeled and halved
50g (2oz) butter
50ml (2fl oz) milk

Preheat the oven to 200°C/400°F/gas 6.

Heat a lug of olive oil in a large pan over a medium heat.

Add the onions, garlic, carrots and celery and cook gently for about 10 minutes, until softened.

Add the lentils, tomatoes, tomato purée, stock, chilli powder and thyme. Stir well and season.

Bring to the boil, then reduce the heat and simmer for 40–50 minutes, until the lentils are softened. You may need to add more stock (or boiling water) throughout cooking if all the liquid is absorbed before the lentils are cooked. 

Meanwhile, make the mash. Place the potatoes in a large saucepan with just enough cold water to cover them. Add a pinch of salt and bring to the boil. Boil for 15–20 minutes, until the potatoes are tender and easily broken with a fork. Drain them in a colander and leave for 2–3 minutes, until the steam has evaporated.

Always drain potatoes really well or you’ll end up with watery mash.

Put the drained potatoes back into the dry saucepan and mash thoroughly with a potato masher. The harder you work the mash, the fluffier it will become.

Once the lumps are gone, add the butter and mash again. Add the milk, stirring until combined. Season to taste. 

Once the lentils are cooked, remove the sprig of thyme and pour the mixture into a deep ovenproof dish, leaving room for the mash topping.

Arrange the mash evenly on top of the lentil mixture and bake the pie in the oven for 20 minutes or until nicely browned.

Serve on warmed plates, with a green salad on the side.

Serves
4-6

Main ingredients
Vegetables, Lentils

Recipe Type
Dinner, Family Dinners, Healthy, One Pot, Vegetarian

Special Info
Gluten free, Vegetarian

Level of Difficulty
Easy

Other recipes you may like

Hello Mama!
Help us help you by allowing us and our partners to remember your device as having browsed MummyPages and serve you better content and ads

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.