Lentil Shepherds Pie
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1 onion, chopped
  • 1 carrot, finely chopped
  • 1 parsnip, finely chopped
  • 1 stick celery, finely chopped
  • ½ red pepper, finely chopped
  • 1 clove garlic
  • 1 tbsp tomato puree
  • 350ml fresh chicken stock, ideally homemade (or veg stock, if vegetarian)
  • 200g puy lentils
  • 1 x 400ml plum tomatoes
  • 1 tbsp Worcestershire sauce (choose vegetarian and gluten free, if needed)
  • 500g mashed potato
  1. Preheat the oven to 200C.
  2. Sweat the onions until soft, then add the very finely chopped celery, carrot, parsnip, red pepper and continue cooking on a low heat for up to 10 minutes.
  3. Next add the garlic and tomato puree. Then add the Worcestershire sauce, lentils and chicken stock.
  4. Leave to cook with the lid on for 30 minutes until the lentils are cooked through and most of the liquid has been absorbed (taste to make sure the lentils are soft)
  5. Pour into a casserole dish and cover with mashed potato.
  6. Place in the oven and cook through for 20 minutes until the mash is golden and the pie is bubbling.
Recipe by Cooking Them Healthy at http://www.cookingthemhealthy.com/lentil-shepherds-pie/