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–+ servings

Red Lentil Shepherd’s Pie

This Red Lentil Shepherd’s Pie is a comforting, wholesome meal made with simple store cupboard ingredients. It’s high in plant protein and fibre, budget-friendly, and perfect for batch cooking and freezing.
5 from 2 votes
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course Dinner
Servings 10

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.
Keyword Potato, Red lentils, Sheperd's Pie
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