Lots of you already batch cook, and that’s amazing. If you’ve ever made something like my Red Lentil Shepherd’s Pie and popped a second portion in the freezer, then you’re already batch cooking. For anyone who’s unsure what it actually means, batch cooking from scratch is simply using raw ingredients and cooking more than one meal at a time, so you have extra ready for another day.
The easiest way to get started is by doubling a recipe you already love. Enjoy one meal this week and freeze the extra for another night. It’s a small habit, but it can make a big difference to busy weeks.
Why I Batch Cook
To save time during the week and have more time to relax at the weekend, I always try to keep a few meals in the freezer. I usually take something out the night before so dinner the next day feels calm and organised, rather than rushed and stressful.
That’s really what inspired my cookbook Make & Freeze. I wanted to share the tips and tricks I’ve picked up over the years as a chef, but even more importantly, the ones I’ve learned as a busy mum of two. I truly understand the pressure of dinnertime, especially when fussy eaters are involved, and I made it my mission to create recipes that are easy and fuss-free.
Comfort Food Made Simple
Most of my recipes use store cupboard ingredients, because simple food is often the most realistic. This Red Lentil Shepherd’s Pie is exactly that. It’s easy to make, full of flavour, and the ultimate comfort food.
It’s perfect for batch cooking, freezes beautifully, and reheats really well. You can cook once and enjoy it twice with very little extra effort.
Why You’ll Love This Red Lentil Shepherd’s Pie
- Made using simple store cupboard ingredients
- High in protein, fibre, and iron
- Budget-friendly and family-friendly
- Healthy, wholesome, and filling
- Comforting, nourishing, and delicious
Batch cooking doesn’t need to be complicated. Even one extra meal in the freezer can ease the pressure on a busy day, and this Red Lentil Shepherd’s Pie is a great place to start. Looking for more easy comfort food dishes? Check out my 5 easy & cosy family dinners.
If you give this Red Lentil Shepherd’s Pie a try, make sure to tag @littleloucooks with all your bakes and makes — I love seeing what you’re cooking. And don’t forget to comment below with your favourite time-saving tips in the kitchen. I’m always looking for new ideas to make family cooking easier and more enjoyable.
Red Lentil Shepherd’s Pie
Equipment
Ingredients
- 2 tbsp oil
- 2 medium onions finely diced
- 4 cloves garlic finely chopped
- 4 medium carrots finely diced
- Add 2 sticks of celery if you wish finely diced
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 2 tsp fresh chopped or dried herbs- thyme/rosemary
- 2 tbsp tomato puree
- 2 tsp honey
- 2 teaspoons salt & pepper
- 100 g chopped walnuts – or add a punnet of chopped mushrooms 250g here instead
- 300 g red lentils – washed and drained
- 2 cans chopped tomatoes 400g each
- 500 ml hot veg or chicken stock
- 1 tsp soy sauce or tamari or worcester sauce
- 1-2 tsp balsamic vinegar
- Mash potatoes
- 1200 g potatoes washed, peeled, quartered, 2in pieces approx
- 100 g butter
- Salt
- **optional 300g cheddar cheese grated
Instructions
- Warm a large wide pot on a medium heat, add the oil and onions, cook to soften for 5-10 minutes. Add the garlic and carrots, celery if using, cook for a further few minutes. Next add the paprika, cumin, herbs, tomato puree, honey, salt and pepper, stir to coat the veg in the spices.
- Go ahead and add the walnuts or mushrooms, if adding mushrooms cook them until they shrink down. Then add the washed lentils, chopped tomatoes, stock and cook and simmer for 30-40 minutes, lid off. Stir occasionally. The sauce should reduce and thicken. Once the veg is cooked and the lentils are soft it’s ready. Taste, and adjust the seasoning, add tamari and a dash of balsamic vinegar if it needs it.
- In the meantime cook the potatoes, bring a big pot of water to the boil and add salt. Add the potatoes and cook until soft, about 15 minutes. Pierce with a sharp knife. Drain the water, mash with the butter. If using cheese add half when mashing.
- Assemble the pies, add the lentils to the dish top with the mash, sprinkle over cheese if using.
- If cooking straight away: Preheat the grill. Pop the pies under the grill until golden, keep a close eye.
- To cook from cold: Preheat the oven 180ºc fan, heat through for 30-40 minutes, and grill for a few minutes to get a crunchy top.
- Storage: The full pie is good in the fridge for 3 days.
- Freezer: Wrap the pie in food safe cling film or a food bag. Store in the freezer for 3 months.
- Defrost: Defrost overnight in the fridge.
4 thoughts on “Red Lentil Shepherd’s Pie”
Looks delicious 😋
Thank you :)
Fabulous. Used walnuts and grated courgette and my family said it’s the best vegetarian shepherd’s pie I have made.
Thank you for the recipe
Hi Theresa, that is just the best to hear thank you. Lou