Lentil Shepherd's Pie
By The Vegetarian Society
Published on 18 April 2022
Lentil shepherd’s pie hits the spot when you need a hearty midweek dinner for the family. Lentils and vegetables, flavoured with garlic, basil and cayenne create a delicious vegetarian twist on the lamb-based classic. Don’t forget to add some grated vegetarian cheese to the top for a gorgeous golden colour (and because cheese is always a good idea). Looking for more vegetarian recipes? Look no further.Time and servings
1 hr 15 minsTotal time
4Servings
45 minsPrep time
30 minsCooking time
Ingredients
- 900 g of potato, cooked and mashed
- 2 tbsp of vegetable oil
- 1 medium onion, chopped
- 150 dash of green lentils
- 1 garlic clove, crushed
- 100 g of vegetarian cheddar cheese
- 2 carrots, diced
- 1 tbsp of tomato puree
- 1 green pepper, diced
- 60 g of mushrooms, sliced
- 1 tsp of dried basil
- 1 pinch of cayenne
Method
Step 1
Cook the lentils in plenty of water until just soft, drain, but save 1/2 pint of the cooking liquid.Step 2
While the lentils are cooking saute the onion, garlic, basil and cayenne in the oil until soft but not brown.Step 3
Add the carrot, pepper and mushrooms. Cover and cook over a low heat for 10 minutes or until the carrot has softened.Step 4
Add the cooked lentils, tomato puree and seasoning. If the mixture is very thick, add a little of the reserved cooking liquid from the lentils.Step 5
Cook for a further five minutes, transfer to an oven-proof dish, cover with mashed potato and sprinkle the grated cheese on top. Bake for 30 minutes in a moderate oven, until the top is golden brown.