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Lentil Shepherd's Pie

Lentil Shepherd's Pie

Brought to you by: The Vegetarian Society
    4 serving

Prep time:

Cook time:

Serves: 4

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.
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  • 900g potato , cooked and mashed
  • 2 tbsp vegetable oil
  • 1 medium onion , chopped
  • 150 dash green lentils
  • 1 garlic clove , crushed
  • 100g vegetarian cheddar cheese
  • 2 carrots , diced
  • 1 tbsp tomato puree
  • 1 green pepper , diced
  • 60g mushrooms , sliced
  • 1 tsp dried basil
  • 1 pinch cayenne


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.

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