Lentil Shepherd's Pie

Lentil Shepherd's Pie

This is one of those recipes we genuinely make on repeat, especially when the weather turns and you just want something proper comforting on the table. Lentils do an incredible job here, they go rich and savoury in a way that honestly rivals any meat version we've ever had. You get that deep, herby filling topped with the fluffiest mashed potato, and it just hits different. We've made this for sceptical family members more times than we can count, and it wins every single time. Make it tonight, you will not regret it.

Cook: 45 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large baking tray
  • Medium saucepan
  • Colander
  • Large frying pan
  • Potato masher
  • Baking dish for pie
  • Steamer basket

Ingredients

  • 1 tbsp extra virgin olive oil
  • 500g floury potatoes
  • 100g Brussels sprouts
  • Salt & pepper to taste
  • 1 tbsp olive oil
  • 1 tsp Marmite
  • 1 tbsp tomato purée
  • 1 tbsp balsamic vinegar
  • Salt & pepper to taste
  • 1 onion
  • 1 garlic clove
  • 2 small carrots
  • 1 celery stick
  • 1 x 400g can of plum tomatoes
  • 50ml red wine
  • 4 sprigs fresh thyme
  • 1 x 400g can of green lentils
  • 200g tenderstem broccoli

Method

1

Prepare the ingredients

  • Peel the potatoes and chop into even sized chunks
  • Trim and finely slice the brussel sprouts
  • Peel and finely chop the onion
  • Peel and grate the garlic
  • Peel and coarsely grate the carrot
  • Finely dice the celery
  • Pick the thyme and finely chop it
2

Prepare the topping

  • Place the potatoes in a medium saucepan, cover well with cold water and season with salt
  • Bring to the boil and simmer for 8-10 minutes until almost tender
  • When the potatoes are done, drain and set aside to steam dry in the colander
  • Meanwhile, toss the sliced sprouts with a tsp of olive oil and a pinch of salt
  • Place on a baking tray and roast for 10-15 minutes until golden
  • Remove from the oven and set aside
3

Prepare the filling

  • Heat the olive oil in a large frying pan over a medium heat, add the chopped onion and stir for 3 minutes
  • Add the garlic, carrots and celery and cook for 5-10 minutes until softened
  • Add the remaining filling ingredients (except for the lentils) and season to taste with salt and pepper
  • Bring the filling ingredients to a simmer and cook for 10 minutes until the vegetables are tender and the sauce has reduced
  • Stir the lentils into the tomato sauce
4

Arrange the pie and bake

  • Mash the potatoes and brussel sprouts together roughly
  • Add the oil to the mixture and season to taste
  • Continue to mash until combined but still chunky
  • Spoon the lentil mixture into a dish, top with the mash and smooth out
  • Put the pie in the oven and bake for 15-20 minutes, or until the potato is golden-brown
5

Finish and serve

  • Steam the broccoli
  • Plate up half the shepherds pie and half the broccoli and serve immediately
  • Put the remaining shepherds pie and broccoli in a tupperware and eat the following day for lunch

Tips & Variations

  • Make it extra indulgent: Henry always adds a good knob of vegan butter and a splash of oat milk to the mash. It makes it so creamy and it pipes or spreads beautifully on top.
  • Swap the veg: We love chucking in whatever's in the fridge. Frozen peas, leeks or even a handful of spinach stirred into the filling all work really well here.
  • Get ahead: You can assemble the whole thing the day before and keep it in the fridge unbaked. Then just pop it in the oven when you're ready, it actually tastes even better the next day.

Why This Works

The trick here is giving the lentils enough time to really soak up all that flavour from the onion, garlic, carrot and thyme, so don't rush that stage. What really makes this sing is the mash on top, get it properly seasoned and a little buttery and it becomes this gorgeous golden crust in the oven. That contrast between the rich filling and fluffy topping is everything.