Lentil shepherd's pie
VegetarianComfortBudgetFamily
Lentil shepherd's pie
A rich lentil and vegetable filling sits beneath a golden layer of fluffy mashed potato.
- Prep
- 20 min
- Cook
- 50 min
- Serves
- 4
- Level
- Easy
Gather
Ingredients
- 900 gpotatoes, peeled and cut into chunks
- 30 gbutter
- 75 mlmilk
- 1 tbspolive oil
- 1onion, finely chopped
- 2carrots, finely diced
- 2 tbsptomato purée
- 480 gtinned green lentils, drained and rinsed weight
- 400 gtinned chopped tomatoes
- 150 mlvegetable stock
- 1 tbspvegetarian Worcestershire sauce
- 1 tspdried thyme
Make
Method
- 1.
Heat the oven to 200°C (180°C fan). Put the potatoes in a saucepan, cover with water, bring to the boil and simmer for 15–20 minutes until tender.
25 minutes - 2.
Meanwhile, heat the oil in a large frying pan and cook the onion and carrots for 8 minutes, stirring regularly.
8 minutes - 3.
Stir in the tomato purée, lentils, tomatoes, stock, Worcestershire sauce and thyme. Simmer uncovered for 12 minutes until thick, stirring occasionally.
12 minutes - 4.
Drain the potatoes and mash with the butter and milk. Spoon the lentil filling into a baking dish and spread the mash over it, roughening the top with a fork.
5 minutes - 5.
Bake for 25 minutes until the filling is bubbling and the potato has golden edges.
25 minutes