Lamb and Lentil Shepherds Pie
By Ocado
Published on 11 February 2026
Our Lamb and Lentil Shepherds Pie is a classic with a tiny twist that helps boost your veg quota for the day. We’ve switched out half the lamb mince for tinned green lentils, this brings costs down and is a great way to increase your fibre intake. Delicious on the day, or pack up and freeze for another.Time and servings
1 hr 30 minsTotal time
6Servings
15 minsPrep time
1 hr 15 minsCooking time
Ingredients
- 1 tbsp oil
- 1 onion, finely chopped
- 2 celery stick, finely chopped
- 2 carrots, finely chopped
- 1.5kg floury potatoes, we used King Edwards, peeled and cut to even pieces
- 400g lamb mince
- 2 tbsp tomato puree
- 2 thyme sprigs
- 400g tinned chopped tomatoes
- 400ml chicken stock
- 50g butter
- 100ml milk
- 50g cheddar, grated
- 400g tin green lentils, drained
- 2 large handfuls petit pois
- 2 tbsp Worcestershire sauce
Method
Step 1
Heat the oven to 180°C/ 200°C fan/ gas 4. Pour the oil into a large heatproof pan set over a medium heat. Add the onion, celery and carrot with a pinch of salt then fry for 8 mins, until softened.Step 2
Tip in the lamb, increase the heat, then fry until browned all over whilst breaking up with a spoon.Step 3
Stir through the tomato puree and thyme then pour over the tomatoes and stock. Bring to a simmer then cook in the oven for 30 mins.Step 4
Meanwhile, put the potatoes into a large pan of salted water over a high heat. Bring to the boil, then reduce to a simmer and cook for 20 mins, or until tender. Drain and set the colander over the hot pan for the potatoes to steam dry.Step 5
Tip the potatoes into a dry pan and mash until smooth. Add the milk and butter then season to taste.Step 6
Remove the lamb from the oven then stir in the lentils, peas and Worcestershire sauce. Spoon into a baking dish then top with mashed potato and sprinkle with cheese.Step 7
Cook for 20-25 mins until golden and bubbling. Serve with plenty of seasonal greens.