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Lentil Shepherd's Pie

By The Vegetarian Society
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.…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 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

5 steps

  1. Step 1

    Cook the lentils in plenty of water until just soft, drain, but save 1/2 pint of the cooking liquid.

  2. Step 2

    While the lentils are cooking saute the onion, garlic, basil and cayenne in the oil until soft but not brown.

  3. Step 3

    Add the carrot, pepper and mushrooms. Cover and cook over a low heat for 10 minutes or until the carrot has softened.

  4. 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.

  5. 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.