Lentil shepherd's pie

all details

Using lentils and mushrooms in a shepherd's pie is a fantastic substitute for meat. You won't miss it with the rich, earthy taste of the pulses.

Using lentils and mushrooms in a shepherd's pie is a fantastic substitute for meat.
Using lentils and mushrooms in a shepherd's pie is a fantastic substitute for meat. Photo: Marina Oliphant

Ingredients

150g green lentils

750g potatoes

2 tbsp olive oil

2 small onions, peeled and chopped

1 large garlic clove, peeled and chopped

75g mushrooms, wiped and chopped

1 medium carrot, peeled and diced

600g can chopped tomatoes

1 1/2 tbsp tomato puree

1 1/2 tbsp tamari or soy sauce

1 handful parsley, chopped

2 tbsp butter

2 tbsp milk

Method

Put the lentils in a pan, cover with water and simmer for 45 minutes or until soft. Drain and put to one side. Meanwhile, peel and chop the potatoes, put them in a pan, cover with water, bring to the boil and cook until tender.

Preheat oven to 190C.

Heat the olive oil in a pan over a low heat and cook the onion and garlic until translucent. Add the mushrooms and carrots, and cook for a further two minutes. Add the tomatoes, tomato puree, soy sauce, cooked lentils and parsley and cook for a few more minutes. Remove from the heat. Drain and mash the potatoes well or put them through a mouli or ricer and puree.

Mix in butter and milk and stir until smooth. Pour the lentil mixture into a 20-centimetre square ovenproof dish. Put the mashed potato into a piping bag with a 1-centimetre nozzle and pipe in straight lines across the top of the lentil mixture.

Bake for 30 minutes or until the potato starts to turn golden brown.

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  • Main Ingredients - Potato, Lentils, Mushroom
  • Cuisine - British
  • Course - Main-course, Dinner
  • Occasion - Family meals

4 reviews so far

  • Rating: 5 out of 5 stars

    I made this last week and had to put a comment in because I find people comments very useful when selecting what to cook. Good Food needs more comments! My husband who is less than enthusiastic when he realises a veggie meal is up for dinner, couldn't get enough of this dish. I made a few changes though - added Worcestershire sauce instead of soy sauce and two tins of 400 g tomatoes who has a 600 g tin of tomatoes? Odd. I also used mashed sweet potato because that's what I had and then put cheese on top to make it more husband friendly. It was an absolute winner and I had heaps of the filling left so I have put it in the freezer to make again. Hoping the veggies will survive the freeze.
    ps can't seem to get the star rating to work but would give this 4 stars.

    Commenter
    Kate
    Location
    Sydney
    Date and time
    March 24, 2014, 8:22AM
  • This was a hit with both child who has a pretty limited repertoire and a husband who loves meat. Really delicious.

    Commenter
    Kelly
    Date and time
    July 29, 2014, 12:25PM
  • Rating: 4 out of 5 stars

    It's not always easy to find good, hearty winter recipes that are vegetarian - my go-to winter recipes all involve slow-cooked meat. But this was such a winner, I highly recommend it. The sauce is full of flavour and you absolutely don't miss the meat - it's every bit as hearty and warming as a lamb pie and nice and healthy to boot. Like Kate above, I also did 800g of tomatoes, and I upped the mushroom content since 75g didn't seem like enough (and I love them!) I'm glad I have some veggie friends to cook for who make me try new things!

    Commenter
    Elise
    Location
    Sydney
    Date and time
    August 22, 2014, 2:25PM
  • Rating: 4.5 out of 5 stars

    Our family loved this dish, even our "not so into lentils" daughter. I used a mix of regular & sweet potato for the toping as I had some that I wanted to use. For the lentils I was forced to use canned as I could not find any dry, a regular feature of regional North Queensland supermarkets, but was very happy with the results. We will add this as a regular on our recipe list for sure.

    Commenter
    CraigJH
    Location
    Date and time
    August 28, 2014, 9:03AM

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