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 ... 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. 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.
Plantpoints
protein
fibre
vegetables
Plantpoints
protein
fibre
vegetables
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Herby Green Pie
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).
Plantpoints
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).
User comments (50)
Made a few changes to fit in with what I had, great store cupboard recipe, especially as we got some free potatoes! Added Marmite for beefy umami!
Really liked the meal, ended up making mushroom gravy on the side. I used a different lentil and they ended up quite chewy/had some bite to them. I presoaked them, so perhaps they are getting old or struggling with the acidic broth. Does anyone know what brown lentils actual name is? I live in Canada and never quite know what to shop for.
Yummy shepherds pie, easy to batch cook and great with leafy greens! We all loved it.
Very much a feel good dish. Used cauliflower, garlic and Parmesan mash to reduce carbs and add more protein. Delicious
Loved this! I used tin lentils and reduced the amount of stock. I also used parsley rather than basil in the mash. Will definitely make this again .
Good family dinner solution it takes a bit of time but is big so usually enough for the next day. Flavours are not over whelming but work well
It took much longer than the recipe suggested, closer to 2 hours.
It was tasty enough but needed extra seasoning.
This is a very tasty and substantial recipe with generous portion sizes. Lovely flavours and so healthy with all the veggies and lentils.
I added 150g of chopped mushrooms, 1/2 teaspoon dried chilli flakes for a little heat and doubled the potato quantity using 1/2 white potatoes and 1/2 sweet potato. This all worked perfectly and gave six good portions. Served with cooked green peas.
Highly recommend.
Very tasty didn’t miss the meat at all.!
I used green lentils, they remained just a bit crispy, maybe next time i will soak for an hour. All in all very tasty!
I used canned lentils because of the lower Fodmap but it left it a bit grainy. Added nutmeg and peas which was nice but will make it with veggies mince next time
Very tasty indeed. Personally, I’d like more ‘gravy’, but that’s easily sorted.
A really nice, hearty, and healthy dish!
I served it with the little powerhouses that go by the name of sprouts. I’m very happy to make this again. I love my comfort foods. 😋😋😋
Thanks, team.🫶🫶🫶
Delicious! Once it was cooked in the oven the final result was a shepherds pie with its own gravy and so much flavour.
A gorgeous deep flavoursome base. My daughter really enjoyed this. I shall definitely make again.
Very yummy. Didnt have white potatoes so used sweet potatoes mixed with celeriac for the mash and worked well
It was really nice. We mix sweet potatoes and normal potatoes to make a mash so we didn’t add the bay leaves. We found the lentil mix a bit dry, and we added extra water, so we may tweak that next time. Served with broccoli as we felt something green was needed too.
Really liked this but will probably use beef broth/stock next time for more depth of flavour. Also added some chopped mushrooms too, for a meaty texture.
Great dish, my meat eating husband enjoyed it. We didn’t find it bland at all. Made recipe for 4 so was able to make 3 other servings in separate dishes for the freezer as well as 2 meals to eat on the day. I always find these recipes have generous portion sizes but thats a good thing!!
Delicious and satisfying. I added green peas to the mash.
Tasty and filling. Having read others’ feedback, I doubled the paprika and food-processed the veg. I also used sweet potato for the topping as I am not a fan of ordinary potato - I find them tasteless.
Easy to make but takes longer than stated. I made as per the recipe and it was good but would be easy to alter to your own taste. Will definitely make again.
Tasty, used beluga lentils and put some miso in the mash.
Definitely enough for 6
After reading the comments I did use harrisa and was glad I did.
Would make again
I used 50/50 mince & lentils to keep hubby happy.
Made enough to have again the next day, it was just as good, and made it a very easy meal after work.
Using the food processor to chop everything saved a lot of time and work.
Really enjoyed, hearty meal but did take a little longer than stated with prep and then baking time
Great recipe I didn’t make it like shepherds pie exactly. I piled the lentils onto a quarter of a small roasted pumpkin with mash potatoes on the side. Delicious!
Added some porcini powder and Worcestershire sauce to pack in more flavour. Did take a while but very tasty and a great freezer meal
Really delicious - I added shredded tempeh, diced mushrooms, a bit of red curry paste and a dash of merquen (the other comments about being a bit bland had me worried). It was spicy and delicious, served with a dollop of vegan cottage cheese and it was perfect!
Takes about 1 hour 45 min including the veg prep
Really yummy. I added mushrooms, courgette and some sesame seeds and cheese for a crunchy topping
Really delicious!
At last...a plant based Sunday dinner that isn't dry or fake meat! The recipe for 4 easily makes 6 portions when served with all the trimmings. Really, really tasty. I just wish Dr Rupy would create a healthy, plant based Yorkshire pudding....!
Good recipe but needed extra seasoning ...I added Worcestershire sauce, dash of balsamic and extra garlic
Delicious warming dish perfect for the colder evenings. I didn't top with basil as didn't have any and used butter and milk in the mash instead of plant based milk and olive oil
Added some chilli flakes and used soy sauce instead of Tamari. Tasted delicious.
Added a tbs more of tomato paste. Also added more liquid. Feel that 30g of fresh basil is too much, so I reduced it.
Added some mushrooms and peas, more tomato purée and some chilli to give it a bit more oomph. Yum!
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