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Eating veggie » Recipes » Lentil Shepherd’s Pie

Lentil Shepherd’s Pie

Serves 4

Egg-Free, Gluten-Free, Wheat-Free, Suitable for Freezing

A herby blend of lentils and potatoes baked into a savoury casserole that’s sure to satisfy.


  • 1x 400g can green lentils drained and rinsed
  • 1 tsp vegetable oil
  • 2 large onions peeled and finely chopped
  • ½ tsp dried sage
  • ½ tsp dried oregano
  • 2 cloves garlic crushed
  • A pinch cayenne pepper
  • 1 tsp salt
  • 1000g potatoes peeled and boiled
  • 2 tbsp hot milk
  • Margarine to taste
  • 200g vegetarian Cheddar cheese grated (optional)


  1. Preheat the oven to 200°C/gas mark 6.
  2. Gently fry the onions in oil in a large pan for 5 minutes.
  3. Add the lentils and continue to cook for a further 5 minutes.
  4. Add the sage, oregano, garlic, cayenne and salt as required. Stir, then set to one side.
  5. Mash the potatoes with the hot milk and margarine. Use as much or as little marg as you like, depending on how rich you like your mash.
  6. Lightly oil a large ovenproof dish. Spread the lentil mixture into the bottom and top with the mashed potatoes. Bake for 25 minutes.
  7. As an optional extra, top with vegetarian cheese and finish off under the grill.
  8. Serve with seasonal vegetables.

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