Veggie Lentil Shepherd's Pie
This is a vegetarian take on my grandmother’s excellent shepherd’s pie. Lentils and vegetables form a rich umami base which is topped with cheesy mashed potato. Add whatever vegetables you have to hand plus dark chocolate for extra richness and colour.
Servings: 6 people
Calories: 546kcal
Equipment
Ingredients
- 8 oz whole brown lentils
- 2 bay leaves
- 2 large carrots chopped
- 1 stick celery chopped
- 3 tbsp rapeseed oil
- 1 large onion chopped
- 1 courgette (zucchini) chopped
- 3 clove garlic
- 8 chestnut mushrooms
- 4-6 sprig fresh thyme
- 1 tbsp tamari (affiliate link) or shoyu (soy sauce)
- 400 g tinned baked beans
- 25 g dark chocolate (I used 100%) (optional)
- 900 g floury potatoes about five large ones - scrubbed and cut into chunks
- 4 tbsp milk
- 120 g cheddar cheese grated
- salt and pepper to taste
Instructions
- Soak the lentils overnight in cold water or for 1 hour in hot water. This reduces the cooking time. Wash well and just cover with water. Add the bay leaves and bring to the boil.8 oz whole brown lentils, 2 bay leaves
- Add the carrots and celery and simmer for about 15 minutes or until the lentils are soft.2 large carrots, 1 stick celery
- In a large frying pan, fry the onions in the oil for a few minutes over a moderate heat. Chop two of the garlic cloves and add to the pan. Then add the courgette followed by the mushrooms. Fry for about 10 minutes.3 tbsp rapeseed oil, 1 large onion, 1 courgette (zucchini), 8 chestnut mushrooms
- Add the fried vegetables to the lentils together with the thyme, beans and soy sauce. Add salt and pepper to taste if desired.4-6 sprig fresh thyme, 1 tbsp tamari (affiliate link), 400 g tinned baked beans
- Simmer for a further 5 to 10 minutes. Turn off the heat and add the chocolate. Stir well and pour into a large casserole dish or two smaller ones.25 g dark chocolate
- Boil the potatoes in slightly salted water with the remaining clove of garlic for about 15 minutes or until soft.900 g floury potatoes
- Drain the potatoes and garlic, add the milk and mash. Add 100g of the cheese and beat with a wooden spoon until smooth and creamy.4 tbsp milk
- Spread the mash over the lentils, then fluff up with a fork. Sprinkle the remaining cheese over the top and bake at 180℃ (160℃ fan, 350℉, Gas 4) for about 30 minutes when the lentils should be bubbling and the mash nicely browned on top.
Notes
For a vegan version of this shepherd's pie, use this recipe for dairy-free parsnip and potato mash instead of the potato topping in this recipe. I've done this many times and it's just as delicious.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.
Nutrition
Calories: 546kcal | Carbohydrates: 76g | Protein: 24g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 555mg | Potassium: 1697mg | Fiber: 21g | Sugar: 7g | Vitamin A: 3747IU | Vitamin C: 48mg | Calcium: 265mg | Iron: 6mg