Dinner

Lentil Shepherd's Pie

A satisfying plant-based shepherd's pie with a richly seasoned red lentil and root vegetable filling, topped with fluffy mashed potato — vegan comfort food at its best.

StandardVegetarianVeganGluten Free
105
kcal
5g
Protein
18g
Carbs
2g
Fat
£0.30
Per Serving
⏱ Prep: 20 min 🍳 Cook: 50 min 🍽 Serves 4
🛒 Ingredients
IngredientAmountCalories
Red Lentils 200g red lentils 636 kcal
White Potatoes 800g white potatoes 616 kcal
Onions 1½ onions 54 kcal
Tinned Tomatoes 1 tin chopped tomatoes 72 kcal
Carrots 200g carrots 70 kcal
Olive Oil 4 tsp olive oil 176.8 kcal
Celery 100g celery 17 kcal
Tomato Purée 1 tbsp tomato purée 15.4 kcal
Vegetable Stock Cubes 1 vegetable stock cube 22.1 kcal
👨‍🍳 Method
  1. 1Preheat oven to 200°C (fan 180°C).
  2. 2Cook red lentils in vegetable stock for 20 minutes until soft.
  3. 3Meanwhile, boil white potatoes until tender, drain and mash with a little olive oil and seasoning.
  4. 4Fry onions, carrots, and celery in olive oil for 8 minutes.
  5. 5Add tinned tomatoes and tomato purée, stir into the lentils.
  6. 6Season with salt, pepper, and dried thyme. Simmer 5 minutes.
  7. 7Spoon lentil filling into a large baking dish.
  8. 8Top with mashed potato, spreading evenly.
  9. 9Bake for 20–25 minutes until golden. Rest 5 minutes before serving.

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