Lentil Shepherd’s Pie
Cook time: 
Total time: 
Serves: 2-3
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 celery stalks, chopped
  • 2 small carrots, chopped
  • 2 garlic cloves, sliced or crushed
  • 2 tablespoons sun-dried tomato pesto
  • 1 cup (250ml) tomato passata
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 4 stalks of fresh chopped parsley
  • 1 cup (250 ml) vegetable stock
  • 400gm can green lentils, rinsed and drained well
  • Worcester sauce and salt and pepper to taste
  • 800gm potatoes, peeled
  • 80gm butter
  • 3 tablespoons milk
  • 100gm grated cheddar
  1. Preheat the oven to 200 degrees C/Gas Mark 6.
  2. In a large pan, heat the olive oil over a medium heat and cook the onion for 5 minutes, until soft and opaque.
  3. Add the celery, carrots and garlic and cook for approx 5 minutes.
  4. Add the sun-dried tomato pesto, passata, bay, dried parsley, fresh parsley, dried oregano and stock.
  5. Simmer gently for 20 – 25 minutes until vegetables are cooked.
  6. Stir in the lentils and season with a sprinkling of Worcester sauce, salt and pepper.
  7. Meanwhile cook the potatoes in boiling salted water until tender.
  8. Drain the potatoes and mash. Stir in the butter and milk.
  9. Spread over the lentil mixture and sprinkle the grated cheese over the top.
  10. Bake for approximately 20 minutes until bubbling and golden.
Recipe by Doe's Kitchen at http://doeskitchen.com/lentil-shepherds-pie/