Lentil Shepherd's Pie
A hearty vegetarian shepherd's pie with a rich, spiced green lentil filling topped with creamy mashed potato and golden melted cheddar.
TOTAL TIME
1 hr 51 min
ACTIVE TIME
52 min
QUANTITY
~4.85 l
DIFFICULTY
Easy
CUISINE
British
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/20
Tools0/18
Ingredients0/20 gathered · 4 servings
1piece
2piece
2piece
3clove
250g
2tbsp
2tbsp
400g
500ml
1tsp
1tsp
1tbsp
1,000g
2,000ml
2tsp
60g
100ml
0.25tsp
0.5tsp
50g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1piece | — | — | |
| 2 | | 2piece | — | — | |
| 3 | | 2piece | — | — | |
| 4 | | 3clove | — | — | |
| 5 | | 250g | — | — | |
| 6 | | 2tbsp | — | — | |
| 7 | | 2tbsp | — | — | |
| 8 | | 400g | — | — | |
| 9 | | 500ml | — | — | |
| 10 | | 1tsp | — | — | |
| 11 | | 1tsp | — | — | |
| 12 | | 1tbsp | — | — | |
| 13 | | 1,000g | — | — | |
| 14 | | 2,000ml | — | — | |
| 15 | | 2tsp | — | — | |
| 16 | | 60g | — | — | |
| 17 | | 100ml | — | — | |
| 18 | | 0.25tsp | — | — | |
| 19 | | 0.5tsp | — | — | |
| 20 | | 50g | — | — |
Tools20 items
Procedure63 steps
1 of 63
Lay the onion on the chopping board.
Yellow onion · 1 piece
⏱ 5s
ResultYellow onion2 of 63
Cut it in half through the root and peel off the skin.
⏱ 30s
ResultPeeled onion halves5 of 63
Lay the carrots on the board.
Carrots · 2 piece⏱ 5s
ResultCarrots9 of 63
Lay the celery on the board.
Celery sticks · 2 piece⏱ 5s
ResultCelery sticks12 of 63
Lay the garlic cloves on the chopping board.
Garlic clove · 3 clove⏱ 5s
ResultGarlic clove13 of 63
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves16 of 63
Tip the lentils into the sieve.
Dried green lentils · 250 g
⏱ 5s
ResultDried green lentils17 of 63
Rinse them under cold running water and pick out any grit.
⏱ 40s
ResultRinsed lentilsused in step 2618 of 63
Pour the olive oil into the large saucepan.
Extra-virgin olive oil · 2 tbsp
⏱ 5s
ResultExtra-virgin olive oil19 of 63
Heat over a medium heat.
⏱ 1 min
ResultHot oil21 of 63
Cook for about 10 minutes, stirring now and then, until soft and lightly golden.
⏱ 10 min
ResultSoftened vegetables23 of 63
Stir for a minute, until fragrant.
⏱ 1 min
ResultFragrant vegetables24 of 63
Add the tomato purée.
Tomato purée · 2 tbsp⏱ 10s
ResultVegetables and tomato purée25 of 63
Stir for 2 minutes, until it darkens slightly.
⏱ 2 min
ResultCooked tomato base27 of 63
Add the chopped tomatoes.
Tinned chopped tomatoes · 400 g⏱ 10s
ResultLentils and tomatoes28 of 63
Pour in the stock.
Vegetable stock · 500 ml⏱ 10s
ResultLentils in stock29 of 63
Add the thyme.
Dried thyme · 1 tsp⏱ 5s
ResultLentils with thyme30 of 63
Add the smoked paprika.
Smoked paprika · 1 tsp⏱ 5s
ResultLentils with paprika31 of 63
Add the soy sauce.
Soy sauce · 1 tbsp⏱ 5s
ResultLentil filling base32 of 63
Bring to the boil, stirring.
⏱ 5 min
ResultBoiling lentil filling33 of 63
Turn the heat down and simmer for about 40 minutes, stirring now and then and adding a splash of water if it catches, until the lentils are tender and the filling is thick.
⏱ 40 min
ResultCooked lentil filling34 of 63
Meanwhile, turn the oven to 200 °C (180 °C fan).
⏱ 15 min
35 of 63
Lay the potatoes on the board.
Floury potatoes · 1,000 g⏱ 10s
ResultFloury potatoes39 of 63
Cover with 2 litres of cold water.
Water · 2,000 ml⏱ 20s
ResultPotatoes in water40 of 63
Add 1 teaspoon of the salt.
Salt · 1 tsp⏱ 5s
ResultPotatoes in salted water41 of 63
Bring to the boil.
⏱ 8 min
ResultBoiling potatoes42 of 63
Simmer for about 18 minutes, until a knife slides in with no resistance.
⏱ 18 min
ResultCooked potatoes45 of 63
Tip the potatoes back into the empty pan.
⏱ 10s
ResultDrained potatoes46 of 63
Leave off the heat for 2 minutes to steam dry.
⏱ 2 min
ResultSteam-dried potatoes47 of 63
Add the butter.
Unsalted butter · 60 g⏱ 5s
ResultPotatoes and butter48 of 63
Pour in the milk.
Whole milk · 100 ml⏱ 10s
ResultPotatoes, butter and milk49 of 63
Mash until completely smooth.
⏱ 3 min
ResultMashed potato50 of 63
Add 1/2 teaspoon of the salt.
Salt · 0.5 tsp⏱ 5s
ResultSalted mash51 of 63
Add the white pepper and beat it in.
White pepper · 0.25 tsp⏱ 20s
ResultSeasoned mashused in step 5552 of 63
Add the remaining salt to the lentils.
Salt · 0.5 tsp⏱ 5s
ResultSalted lentil filling53 of 63
Add the black pepper and stir.
Ground black pepper · 0.5 tsp⏱ 15s
ResultSeasoned lentil filling54 of 63
Spoon the filling into the 2-litre baking dish, about 20 × 30 cm, and level it.
⏱ 30s
ResultSeasoned lentil filling55 of 63
Spoon the mash over in dollops, starting at the edges so it seals the filling in.
⏱ 1 min
ResultFilling topped with mash56 of 63
Spread it level and rough up the surface with the fork.
⏱ 40s
ResultRidged mash topping57 of 63
Put the cheddar in a second small bowl.
Mature cheddar · 50 g
⏱ 5s
ResultMature cheddar58 of 63
Grate it coarsely.
⏱ 1 min
ResultGrated mature cheddar59 of 63
Scatter the cheese over the mash.
⏱ 15s
ResultPie ready to bake60 of 63
Using oven gloves, put the large baking dish in the oven.
⏱ 10s
ResultPie ready to bake61 of 63
Bake for about 25 minutes, until the top is golden and the filling bubbles at the edges.
200°C
⏱ 25 min
ResultBaked shepherd's pie62 of 63
Using oven gloves, take the large baking dish out.
⏱ 10s
ResultBaked shepherd's pie63 of 63
Leave to settle for 10 minutes before serving, so the filling sets.
⏱ 10 min
ResultLentil Shepherd's PieTotal Time1 hr 51 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultYellow onion |
| 2 | Yellow onionstep 1 | | Cut it in half through the root and peel off the skin.⏱ 30sResultPeeled onion halves |
| 3 | Peeled onion halvesstep 2 | | Chop it finely.⏱ 1 min 30sResultChopped onion |
| 4 | Chopped onionstep 3 |  | Put the onion in the medium bowl.⏱ 5sResultChopped onion |
| 5 | 2 piece | | Lay the carrots on the board.⏱ 5sResultCarrots |
| 6 | Carrotsstep 5 |  | Peel the carrots on the chopping board⏱ 40sResultPeeled carrots |
| 7 | Peeled carrotsstep 6 | | Cut them into 1 cm dice.⏱ 2 minResultDiced Carrots |
| 8 | Diced Carrotsstep 7 | | Add them to the onion.⏱ 5sResultOnion and carrot |
| 9 | 2 piece | | Lay the celery on the board.⏱ 5sResultCelery sticks |
| 10 | Celery sticksstep 9 | | Trim the ends and cut into 1 cm dice.⏱ 1 minResultDiced celery |
| 11 | Diced celerystep 10 | | Add it to the bowl.⏱ 5sResultSoffritto vegetablesused in step 20 |
| 12 | 3 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove |
| 13 | Garlic clovestep 12 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 14 | Peeled garlic clovesstep 13 | | Chop the garlic very finely.⏱ 45sResultMinced garlic |
| 15 | Minced garlicstep 14 | | Put the garlic in the small bowl.⏱ 5sResultMinced garlicused in step 22 |
| 16 | 250 g | | Tip the lentils into the sieve.⏱ 5sResultDried green lentils |
| 17 | Dried green lentilsstep 16 | | Rinse them under cold running water and pick out any grit.⏱ 40sResultRinsed lentilsused in step 26 |
| 18 | 2 tbsp | | Pour the olive oil into the large saucepan.⏱ 5sResultExtra-virgin olive oil |
| 19 | — | | Heat over a medium heat.⏱ 1 minResultHot oil |
| 20 | Soffritto vegetablesstep 11 | | Add the onion, carrot and celery.⏱ 10sResultVegetables in oil |
| 21 | — | | Cook for about 10 minutes, stirring now and then, until soft and lightly golden.⏱ 10 minResultSoftened vegetables |
| 22 | Minced garlicstep 15 | | Add the garlic.⏱ 5sResultVegetables and garlic |
| 23 | — | | Stir for a minute, until fragrant.⏱ 1 minResultFragrant vegetables |
| 24 | 2 tbsp | | Add the tomato purée.⏱ 10sResultVegetables and tomato purée |
| 25 | — | | Stir for 2 minutes, until it darkens slightly.⏱ 2 minResultCooked tomato base |
| 26 | Rinsed lentilsstep 17 | | Add the lentils.⏱ 10sResultBase and lentils |
| 27 | 400 g | | Add the chopped tomatoes.⏱ 10sResultLentils and tomatoes |
| 28 | 500 ml | | Pour in the stock.⏱ 10sResultLentils in stock |
| 29 | 1 tsp | | Add the thyme.⏱ 5sResultLentils with thyme |
| 30 | 1 tsp | | Add the smoked paprika.⏱ 5sResultLentils with paprika |
| 31 | 1 tbsp | | Add the soy sauce.⏱ 5sResultLentil filling base |
| 32 | — | | Bring to the boil, stirring.⏱ 5 minResultBoiling lentil filling |
| 33 | — | | Turn the heat down and simmer for about 40 minutes, stirring now and then and adding a splash of water if it catches, until the lentils are tender and the filling is thick.⏱ 40 minResultCooked lentil filling |
| 34 | — | | Meanwhile, turn the oven to 200 °C (180 °C fan).⏱ 15 min |
| 35 | 1,000 g | | Lay the potatoes on the board.⏱ 10sResultFloury potatoes |
| 36 | Floury potatoesstep 35 | | Peel the floury potatoes⏱ 5 minResultPeeled potatoes |
| 37 | Peeled potatoesstep 36 | | Cut them into even 5 cm chunks.⏱ 2 minResultPotato chunks |
| 38 | Potato chunksstep 37 | | Put them in a second large saucepan.⏱ 10sResultPotato chunks |
| 39 | 2,000 ml | | Cover with 2 litres of cold water.⏱ 20sResultPotatoes in water |
| 40 | 1 tsp | | Add 1 teaspoon of the salt.⏱ 5sResultPotatoes in salted water |
| 41 | — | | Bring to the boil.⏱ 8 minResultBoiling potatoes |
| 42 | — | | Simmer for about 18 minutes, until a knife slides in with no resistance.⏱ 18 minResultCooked potatoes |
| 43 | Cooked potatoesstep 42 |  | Drain in the colander.⏱ 20sResultDrained potatoesused in step 45 |
| 44 | Drained potatoesstep 43 | | Pour away the water.⏱ 5s |
| 45 | Drained potatoesstep 43 | | Tip the potatoes back into the empty pan.⏱ 10sResultDrained potatoes |
| 46 | — | | Leave off the heat for 2 minutes to steam dry.⏱ 2 minResultSteam-dried potatoes |
| 47 | 60 g | | Add the butter.⏱ 5sResultPotatoes and butter |
| 48 | 100 ml | | Pour in the milk.⏱ 10sResultPotatoes, butter and milk |
| 49 | — | | Mash until completely smooth.⏱ 3 minResultMashed potato |
| 50 | 0.5 tsp | | Add 1/2 teaspoon of the salt.⏱ 5sResultSalted mash |
| 51 | 0.25 tsp | | Add the white pepper and beat it in.⏱ 20sResultSeasoned mashused in step 55 |
| 52 | 0.5 tsp | | Add the remaining salt to the lentils.⏱ 5sResultSalted lentil filling |
| 53 | 0.5 tsp | | Add the black pepper and stir.⏱ 15sResultSeasoned lentil filling |
| 54 | Seasoned lentil fillingstep 53 | | Spoon the filling into the 2-litre baking dish, about 20 × 30 cm, and level it.⏱ 30sResultSeasoned lentil filling |
| 55 | Seasoned mashstep 51 | | Spoon the mash over in dollops, starting at the edges so it seals the filling in.⏱ 1 minResultFilling topped with mash |
| 56 | — | | Spread it level and rough up the surface with the fork.⏱ 40sResultRidged mash topping |
| 57 | 50 g | | Put the cheddar in a second small bowl.⏱ 5sResultMature cheddar |
| 58 | — | | Grate it coarsely.⏱ 1 minResultGrated mature cheddar |
| 59 | Grated mature cheddarstep 58 | Scatter the cheese over the mash.⏱ 15sResultPie ready to bake | |
| 60 | — | | Using oven gloves, put the large baking dish in the oven.⏱ 10sResultPie ready to bake |
| 61 | — | 200°C | Bake for about 25 minutes, until the top is golden and the filling bubbles at the edges.⏱ 25 minResultBaked shepherd's pie |
| 62 | — | | Using oven gloves, take the large baking dish out.⏱ 10sResultBaked shepherd's pie |
| 63 | — | Leave to settle for 10 minutes before serving, so the filling sets.⏱ 10 minResultLentil Shepherd's Pie | |
| Total Time | 1 hr 51 min | ||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 727kcal | |
| 29g | |
| 26g | |
| 12g | |
| 103g | |
| 11g | |
| 20g | |
| 2,139mg |
Ingredients0/20
Tools0/18
British · Recipe
Lentil Shepherd's Pie
A hearty vegetarian shepherd's pie with a rich, spiced green lentil filling topped with creamy mashed potato and golden melted cheddar.
What you’ll doYou will soften onion, carrot, celery and garlic, then simmer green lentils with tomatoes, stock, thyme, smoked paprika and soy sauce until tender and thick. Meanwhile boil floury potatoes and mash them with butter and milk. Spread the lentils in a baking dish, top with the mash and grated cheddar, and bake for 25 minutes until golden and bubbling, then let it settle before serving.
Serves4
Total1 hr 51 min
LevelMedium
Ingredients
- Yellow onion1 piece
- Carrots2 piece
- Celery sticks2 piece
- Garlic clove3 clove
- Dried green lentils250 g
- Extra-virgin olive oil2 tbsp
- Tomato purée2 tbsp
- Tinned chopped tomatoes400 g
- Vegetable stock500 ml
- Dried thyme1 tsp
- Smoked paprika1 tsp
- Soy sauce1 tbsp
- Floury potatoes1,000 g
- Water2,000 ml
- Salt2 tsp
- Unsalted butter60 g
- Whole milk100 ml
- White pepper0.25 tsp
- Ground black pepper0.5 tsp
- Mature cheddar50 g
Tools
SpoonLentil filling saucepan (large saucepan)Mash saucepan (large saucepan)SieveGarlic bowl (small bowl)Mature cheddar bowl (small bowl)Large baking dishOvenChef's knifeMedium bowlPotato masherWooden spoonColanderParing knifeBox graterGraterPeelerForkOven gloveChopping board
Method
1
Lay the onion on the chopping board.
5sChopping boardYellow onion · 1 piece
2
Cut it in half through the root and peel off the skin.
30sChopping board, Chefs knifeYellow onion · step 1
3
Chop it finely.
1 min 30sChopping board, Chefs knifePeeled onion halves · step 2
4
Put the onion in the medium bowl.
5sMedium bowlChopped onion · step 3
5
Lay the carrots on the board.
5sChopping boardCarrots · 2 piece
6
Peel the carrots on the chopping board
40sPeelerCarrots · step 5
7
Cut them into 1 cm dice.
2 minChefs knifePeeled carrots · step 6
8
Add them to the onion.
5sMedium bowlDiced Carrots · step 7
9
Lay the celery on the board.
5sChopping boardCelery sticks · 2 piece
10
Trim the ends and cut into 1 cm dice.
1 minChopping board, Chefs knifeCelery sticks · step 9
11
Add it to the bowl.
Result · Soffritto vegetables · used in step 20
5sMedium bowlDiced celery · step 10
12
Lay the garlic cloves on the chopping board.
5sChopping boardGarlic clove · 3 clove
13
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic clove · step 12
14
Chop the garlic very finely.
45sChopping board, Chefs knifePeeled garlic cloves · step 13
15
Put the garlic in the small bowl.
Result · Minced garlic · used in step 22
5sGarlic bowl (small bowl)Minced garlic · step 14
16
Tip the lentils into the sieve.
5sSieveDried green lentils · 250 g
17
Rinse them under cold running water and pick out any grit.
Result · Rinsed lentils · used in step 26
40sSieveDried green lentils · step 16
18
Pour the olive oil into the large saucepan.
5sLentil filling saucepan (large saucepan)Extra-virgin olive oil · 2 tbsp
19
Heat over a medium heat.
1 minLentil filling saucepan (large saucepan)
20
Add the onion, carrot and celery.
10sLentil filling saucepan (large saucepan)Soffritto vegetables · step 11
21
Cook for about 10 minutes, stirring now and then, until soft and lightly golden.
10 minLentil filling saucepan (large saucepan), Wooden spoon
22
Add the garlic.
5sLentil filling saucepan (large saucepan)Minced garlic · step 15
23
Stir for a minute, until fragrant.
1 minLentil filling saucepan (large saucepan), Wooden spoon
24
Add the tomato purée.
10sLentil filling saucepan (large saucepan), Wooden spoonTomato purée · 2 tbsp
25
Stir for 2 minutes, until it darkens slightly.
2 minLentil filling saucepan (large saucepan), Wooden spoon
26
Add the lentils.
10sLentil filling saucepan (large saucepan)Rinsed lentils · step 17
27
Add the chopped tomatoes.
10sLentil filling saucepan (large saucepan)Tinned chopped tomatoes · 400 g
28
Pour in the stock.
10sLentil filling saucepan (large saucepan)Vegetable stock · 500 ml
29
Add the thyme.
5sLentil filling saucepan (large saucepan)Dried thyme · 1 tsp
30
Add the smoked paprika.
5sLentil filling saucepan (large saucepan)Smoked paprika · 1 tsp
31
Add the soy sauce.
5sLentil filling saucepan (large saucepan)Soy sauce · 1 tbsp
32
Bring to the boil, stirring.
5 minLentil filling saucepan (large saucepan), Wooden spoon
33
Turn the heat down and simmer for about 40 minutes, stirring now and then and adding a splash of water if it catches, until the lentils are tender and the filling is thick.
40 minLentil filling saucepan (large saucepan), Wooden spoon
34
Meanwhile, turn the oven to 200 °C (180 °C fan).
200°C15 minOven
35
Lay the potatoes on the board.
10sChopping boardFloury potatoes · 1,000 g
36
Peel the floury potatoes
5 minChopping boardFloury potatoes · step 35
37
Cut them into even 5 cm chunks.
2 minChopping boardPeeled potatoes · step 36
38
Put them in a second large saucepan.
10sMash saucepan (large saucepan)Potato chunks · step 37
39
Cover with 2 litres of cold water.
20sMash saucepan (large saucepan)Water · 2,000 ml
40
Add 1 teaspoon of the salt.
5sMash saucepan (large saucepan)Salt · 1 tsp
41
Bring to the boil.
8 minMash saucepan (large saucepan)
42
Simmer for about 18 minutes, until a knife slides in with no resistance.
18 minMash saucepan (large saucepan), Paring knife
43
Drain in the colander.
Result · Drained potatoes · used in step 45
20sColanderCooked potatoes · step 42
44
Pour away the water.
5sMash saucepan (large saucepan)Drained potatoes · step 43
45
Tip the potatoes back into the empty pan.
10sMash saucepan (large saucepan)Drained potatoes · step 43
46
Leave off the heat for 2 minutes to steam dry.
2 minMash saucepan (large saucepan)
47
Add the butter.
5sMash saucepan (large saucepan)Unsalted butter · 60 g
48
Pour in the milk.
10sMash saucepan (large saucepan)Whole milk · 100 ml
49
Mash until completely smooth.
3 minMash saucepan (large saucepan), Potato masher
50
Add 1/2 teaspoon of the salt.
5sMash saucepan (large saucepan)Salt · 0.5 tsp
51
Add the white pepper and beat it in.
Result · Seasoned mash · used in step 55
20sMash saucepan (large saucepan), Wooden spoonWhite pepper · 0.25 tsp
52
Add the remaining salt to the lentils.
5sLentil filling saucepan (large saucepan)Salt · 0.5 tsp
53
Add the black pepper and stir.
15sLentil filling saucepan (large saucepan), Wooden spoonGround black pepper · 0.5 tsp
54
Spoon the filling into the 2-litre baking dish, about 20 × 30 cm, and level it.
30sLarge baking dish, Wooden spoonSeasoned lentil filling · step 53
55
Spoon the mash over in dollops, starting at the edges so it seals the filling in.
1 minLarge baking dish, SpoonSeasoned mash · step 51
56
Spread it level and rough up the surface with the fork.
40sLarge baking dish, Fork
57
Put the cheddar in a second small bowl.
5sMature cheddar bowl (small bowl)Mature cheddar · 50 g
58
Grate it coarsely.
1 minMature cheddar bowl (small bowl), Grater
59
Scatter the cheese over the mash.
15sLarge baking dishGrated mature cheddar · step 58
60
Using oven gloves, put the large baking dish in the oven.
10sLarge baking dish, Oven, Oven glove
61
Bake for about 25 minutes, until the top is golden and the filling bubbles at the edges.
200°C25 minLarge baking dish
62
Using oven gloves, take the large baking dish out.
10sLarge baking dish, Oven, Oven glove
63
Leave to settle for 10 minutes before serving, so the filling sets.
Result · Lentil Shepherd's Pie
10 minLarge baking dish
Printed 6 October 2026