Lentil Shepherd's Pie with Herby Mashed Potatoes
Warm up with this hearty and comforting dish as the days get colder. Creamy mashed potatoes with a richly spiced lentil base mean you will never miss ...the meat in this plant-based take on the classic. Leaving the potato skins in the mash adds a nice element of texture and also increases the fibre content. Read more Warm up with this hearty and comforting dish as the days get colder. Creamy mashed potatoes with a richly spiced lentil base mean you will never miss the meat in this plant-based take on the classic. Leaving the potato skins in the mash adds a nice element of texture and also increases the fibre content.
points
protein
fibre
vegetables
points
protein
fibre
vegetables
NUTRITION PER SERVING (Read more)
Notes
Using a food processor to chop the carrots, onions and celery will give you more of a mince-like texture and result in a ‘meatier’ pie. If you don’t have one just chop very finely with a kitchen knife.
Freezing Instructions: The pie can be frozen, before baking, for up to 3 months. Allow to defrost overnight in the refrigerator and then let sit on the counter for 30 minutes to lose its fridge chill before baking as usual. (You may need to add several minutes on to the cooking time).
Alternatives:
white onion - red onion, shallots, leeks
tamari - soy sauce
plant-based milk - dairy milk
points
protein
fibre
vegetables
Ingredients
Method
Gather and prepare your ingredients. Preheat the oven to 200°C/180°C fan.
Heat the olive oil (for the lentils) in a large heavy-bottomed pan over medium-high heat. Add the onions, celery and carrots with a sprinkle of salt and pepper. Cook, stirring often, for 7-8 minutes until softened, darkened and reduced.
Add the garlic, tomato puree, paprika and thyme and cook for 2-3 minutes, until darkened.
Add the tamari, bay leaf, lentils and vegetable stock. Bring to a simmer and cook for 20-25 minutes until the lentils are tender and have absorbed most of the liquid. Adjust seasoning to taste.
While the lentils are simmering place the potatoes in a saucepan and cover with cold water. Add a sprinkle of salt and place over medium heat. Bring to a simmer and cook for 17-20 minutes, until tender. Drain well. Allow the potatoes to sit in the colander for several minutes to steam. The drier your potatoes at this stage, the creamier your mash will be.
While the potatoes are draining place the pan back over the heat. Add the olive oil with the milk. Heat for 2-3 minutes, just until shivering but do not let it bubble.
Turn off the heat and place the cooked potatoes back into the pan. Mash until creamy. Stir through the basil and add salt and pepper to taste. Don’t worry if it appears wet - potatoes absorb a lot of liquid and they will dry out further in the oven.
Pour the lentils into a 24x30x5cm baking dish and top with the mashed potatoes. Bake for 30-35 minutes, until golden brown and bubbling. Allow to cool for 5 minutes before serving.
Notes
Using a food processor to chop the carrots, onions and celery will give you more of a mince-like texture and result in a ‘meatier’ pie. If you don’t have one just chop very finely with a kitchen knife.
Freezing Instructions: The pie can be frozen, before baking, for up to 3 months. Allow to defrost overnight in the refrigerator and then let sit on the counter for 30 minutes to lose its fridge chill before baking as usual. (You may need to add several minutes on to the cooking time).
Alternatives:
white onion - red onion, shallots, leeks
tamari - soy sauce
plant-based milk - dairy milk
User comments (18)
Add garlic powder in the mashed potatoes. Added half a teaspoon moré of thyme and paprika in the lentils. An extra splash of veggie broth.
Have made it twice now. Really easy and tasty
A very simple & very tasty dish which I’ve made many times & have substituted or added ingredients eg frozen spinach/mushrooms for variety & broadening our plant intake. There are never leftovers.
Amazing, I added mushrooms.
A crunchier topping would be nice. Perhaps a walnut parmesan crust.
Really enjoyed this, easy to make, except I used red lentils .i will use brown next time
Wow and thank you for another wonderful meal, very very tasty and we will definitely be having this again
Doesn’t mention oven temperature. Total time very misleading. The cooking time is 30mins on the stove and 30 in the oven, plus cooling of potatoes, plus cooling of the pie. Total is not 1h at all, but closer to 2. That important for a busy mom try to put dinner on the table
Very tasty and a lovely mix for the potato
Fabulous! I just added some chilli flakes for heat .
Took longer than I thought. Tonight’s tea made
Delicious
No comments … loved everything in this dish 👍🏽
Little bland
Needs a little kick of something
But overall nice
Great recipe - a family favourite. Great tip on the celery carrots and onion fine chop in the food processor - made a difference. I actually used the same recipe for a meat version and it totally worked to serve for all preferences
I also add grated courgette, finely chopped mushrooms and lots of spinach!
I used green lentils from a tin as I didn’t have brown. It was a bit sloppy but delicious. I would’ve done a bit more potato as well.
Really tasty version of vegan dish.