Lentil shepherds pie

The ultimate veggie shepherd’s pie (with a vegan option) with a rich lentil filling and topped with creamy mashed potatoes. Easy, healthy & comforting!

Winter calls for all the comfort food and this shepherds pie ticks all the comfort boxes! I crave all the comfort food in the winter, I’m not sure what it is, but I feel like I’m never full! But this shepherds pie is definifly a filling dish! Protein packed lentils and high carbohydrate potatoes combined make this a satisfying dish for all the family.

I made this pie to serve 6, which means I don’t have to cook the next night too..win win! I usually eat the left overs the following couple of days but you easily freeze the remaining portions for the next day or even freezing them to use at later date.

This shepherds pie is vegan friendly, using lentils as a meat alternative. They provide a great ‘meat like’ texture while taking on all the flavours used to cook with. If you want to ensure it is vegan friendly, ensure you substitute the butter for dairy free and either omit the cheese (as photographed) or use a dairy free alternative. It’s still absolutely delicious and creamy with out the cheese topping too!

I would love to hear your feedback and comments on this recipe so don’t forget to reach out if you make this and tag me in any photos on social media!

Lentil shepherds pie

Recipe by Sarah’s Healthy Kitchen
Servings

6

servings
Prep time

10

minutes
Cooking time

50

minutes
Calories

445

kcal


The ultimate veggie shepherd’s pie (with a vegan option) with a rich lentil filling and topped with creamy mashed potatoes. Easy, healthy & comforting!

Ingredients

  • 1 kg Maris piper potatoes, peeled and quartered

  • 1 tbsp olive oil

  • 1 medium white onion, diced

  • 2 garlic cloves, minced

  • 2 medium carrots, diced

  • 1 tsp dried thyme

  • 1 1/2 tsp dried oregano

  • 20g cornflour

  • 3 tbsp soy sauce or tamari

  • 500g passata

  • 1 vegetable stock cube

  • 2x 400g tins green lentils, drained and rinsed

  • 45g unsalted butter (dairy free if necessary)

  • 100g reduced fat cheddar cheese*

Directions

  • Preheat the oven to 200°c.
  • Add the peeled and quartered potatoes to a large pan and cover with hot water. Bring to the boil and simmer for 15 minutes until the potatoes are tender. Drain and then return to the pan, add the butter and mash until smooth, then set aside.
  • While the potatoes are cooking, place another pan over a medium heat and add the olive oil. Once hot, add the onion, garlic and carrot and sauté for 5-10 minutes until softened.
  • Add the dried thyme and oregano, lentils and cornstarch. Stir through, then add the soy sauce, crumble in the stock cube, followed by the passata and stir together.
  • Bring to to a simmer for a couple of minutes, then spoon into a suitable oven dish. Top with the mashed potato, and using a fork fluff up the mash. Top with cheese is using, then bake in the oven for 30 minutes until golden.

Notes

  • Per serving- Kcal 445 Carbs 55g Fat 17g Protein 20g
  • For vegan option, substitute the cheese for either vegan cheese or mash 2 tbsp nutritional yeast flakes into the mash potato. Substitute the butter for vegan butter.

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