Lentil shepherd’s pie
A lentil and vegetable filling beneath a golden mashed-potato topping.
Before you start
Serves 4–6. Contains milk. Use suitable vegetable stock and dairy substitutes for a vegan version.
Ingredients
- 750 g potatoes, peeled and cubed
- 30 g butter
- 80 ml milk
- 1 tablespoon oil
- 1 onion, diced
- 2 carrots, diced
- 2 cans (400 g each) lentils, drained
- 1 tablespoon tomato paste
- 250 ml vegetable stock
- 150 g frozen peas
- 1 teaspoon thyme
Method
- Heat oven to 200°C/400°F. Boil potatoes until very tender; drain and mash with butter and milk.
- Soften onion and carrots in oil. Stir in tomato paste, lentils, stock and thyme. Simmer until carrots are tender and the filling is thick, adding a little water if needed.
- Add peas and cook according to their packet instructions. Spoon into a medium oven dish and cover with mash.
- Bake about 25–30 minutes until bubbling and the centre reaches 165°F/74°C. Rest briefly before serving.
Make it a meal
Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.
Leftovers
Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.
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Updated October 29, 2026 · Independent practical guidance