Vegetarian

Lentil and Vegetable Shepherd's Pie

A hearty vegetarian shepherd's pie with puy lentils, mushrooms and vegetables, topped with creamy mashed potatoes and golden Red Leicester cheese. Gluten-free and filling.

4.7 (3 reviews)
By Ricky Robinson Updated January 14, 2025

This shepherd's pie takes the familiar comfort of mashed potatoes and pairs it with a richly flavoured base of lentils, mushrooms and vegetables. It's a hearty dish made from mostly cupboard staples and everyday vegetables. As well as being vegetarian, it's also gluten-free, so everyone can enjoy.

The filling comes together whilst the potatoes are cooking, making it a practical option for weeknight dinners.

Puy lentils work particularly well here because they hold their shape and have a subtle, peppery taste that complements the sweet carrots and tomatoes. The chickpeas add another layer of texture and help make the dish properly filling.

Lentil and Vegetable Shepherd's Pie recipe image
Lentil and Vegetable Shepherd's Pie

What makes this version particularly good is the way the vegetables are cooked. Rather than just throwing everything in together, taking the time to cook the onions and carrots first, then adding the peppers and mushrooms, helps build up the flavours naturally. The tomatoes and herbs bring everything together into a proper savoury base that sits perfectly under that potato top.

Red Leicester cheese adds a lovely colour and a slightly milder, almost buttery taste that works well with the vegetables below. Check to ensure your chosen brand is vegetarian if necessary. The whole thing needs about 25 minutes in the oven, just enough time to get the cheese golden and everything piping hot. It's not a fancy dish, but it's proper food that's satisfying to make and even better to eat. The leftovers keep well in the fridge and might even taste better the next day.

Lentil and Vegetable Shepherd's Pie

Mushroom Potato Puy lentils
Total Time 1 hr 5 min
Servings 6 servings
Calories 385 cal
Protein 16g

Ingredients

Equipment Needed

  • Large Pot
  • Large Frying Pan
  • Ovenproof Dish
  • Oven

Instructions

  1. 1
    Preheat the oven to 200°C.
  2. 2
    Place the potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until tender.
  3. 3
    Meanwhile, heat olive oil in a large frying pan over medium heat. Add onion and carrots, cooking for 5 minutes until softening.
  4. 4
    Add green pepper and mushrooms, cooking for another 5 minutes until vegetables are tender.
  5. 5
    Stir in the chopped tomatoes, cooked lentils, oregano, and tomato purée. Simmer for 5-10 minutes.
  6. 6
    Add the drained chickpeas and season with salt and pepper. Cook for another 2-3 minutes.
  7. 7
    Drain the potatoes and return to the pot. Add butter and mash until smooth. Season with salt and pepper to taste.
  8. 8
    Transfer the vegetable-lentil mixture to an ovenproof dish. Top with the mashed potatoes, spreading evenly.
  9. 9
    Sprinkle with grated Red Leicester cheese.
  10. 10
    Bake for 20-25 minutes until the cheese is melted and golden, and the filling is bubbling.
  11. 11
    Let rest for 5 minutes before serving.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Storage

Store covered in the fridge for up to 3 days. Reheat in the oven at 180°C for 20-25 minutes until piping hot.

Serving Suggestions

Serve hot with a side of steamed greens or a fresh garden salad for a complete meal.

Lentil and Vegetable Shepherd's Pie

Rate & Review

4.7 • 3 reviews

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