Shepherdless pie

Prep: 15 mins
Cook: 40 mins
Shepherdless pie
A vegetarian twist on a traditional favourite.

1 onion, chopped

1 red pepper or yellow pepper, chopped

1 carrot, grated

5 mushrooms, chopped

1 tbsp tomato puree

400g chopped tomatoes

1 tbsp, mixed dried herbs

200g potatoes, mashed

200g tinned, sweet corn, drained

390g tinned lentils, drained

50g white cheddar, grated

Fry the onion and pepper in a little oil.

Add the carrot and mushrooms, tomato puree and cook for 5 minutes.

Peel, boil and mash the potatoes then set aside.

Preheat the oven to 180°C / 350°F / Gas mark 4.

Add tomatoes and herbs then bring to the boil. 

Add the sweetcorn and lentils and mix well.

Scrape into a casserole dish, top with mashed potato and top with grated cheese.

Cook in the oven 30 minutes, until the cheese is lightly browned and bubbling.


Preparation Time
15 minutes

Cooking Time
40 minutes

Main ingredients
Cheese, Vegetables, Lentils

Recipe Type
Family Dinners, Healthy, Kids Food, Vegetarian, Batch Cooking

Special Info

Level of Difficulty


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