I first made this shepherd’s pie to make the most of the vegetables and pulses in my cupboard. It’s a hearty dish that takes the familiar comfort of mashed potatoes and pairs it with a richly flavoured base of lentils, mushrooms and 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. I use puy lentils because they hold their shape well and have a subtle, peppery taste that works well with the sweet carrots and tomatoes. The chickpeas add another layer of texture and help make the dish properly filling.
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.
Speaking of the topping – I use a Red Leicester cheese rather than the more traditional Cheddar (check to ensure the brand you’re using is vegetarian if necessary). It adds a lovely colour and a slightly milder, almost buttery taste that works well with the vegetables below. 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, when all the flavours have had time to develop. It’s the sort of cooking that makes sense when you want something warming and substantial, but fancy a change from meat.
Lentil and Vegetable Shepherd's Pie
Ingredients
- 1kg potatoes, peeled and quartered
- 3 medium carrots, diced
- 1 red onion, finely chopped
- 1 green pepper, diced
- 100g mushrooms, sliced
- 1 (400g) tin chopped tomatoes
- 250g cooked puy lentils
- 1 teaspoon dried oregano
- 1 tablespoon tomato purée
- 1 (400g) tin chickpeas, drained and rinsed
- 80g Red Leicester cheese, grated
- 50g butter
- Salt and pepper to taste
- 2 tablespoons olive oil for cooking
Directions
- Preheat the oven to 200°C.
- Place the potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until tender.
- Meanwhile, heat olive oil in a large frying pan over medium heat. Add onion and carrots, cooking for 5 minutes until softening.
- Add green pepper and mushrooms, cooking for another 5 minutes until vegetables are tender.
- Stir in the chopped tomatoes, cooked lentils, oregano, and tomato purée. Simmer for 5-10 minutes.
- Add the drained chickpeas and season with salt and pepper. Cook for another 2-3 minutes.
- Drain the potatoes and return to the pot. Add butter and mash until smooth. Season with salt and pepper to taste.
- Transfer the vegetable-lentil mixture to an ovenproof dish. Top with the mashed potatoes, spreading evenly.
- Sprinkle with grated Red Leicester cheese.
- Bake for 20-25 minutes until the cheese is melted and golden, and the filling is bubbling.
- Let rest for 5 minutes before serving.
