United Kingdom
Lentil shepherd's pie
No shepherd, no sheep, all the comfort. A bubbling mash lid over a rich lentil gravy.
75 minTime
17 gProtein each
mildSpice
Make it your way
Grandma's wayLentil gravy, fluffy mash, crisp peaks. The vegan pub classic.
The original429kcalsame
17 gproteinsame
12 gfibresame
75minutessame
The classic lentil shepherd's pie.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Cook the onion, carrot and celery in a tablespoon of oil until soft, then add garlic and mushrooms and cook until browned.
- 2Add the lentils, tomato puree, soy sauce, thyme and stock. Simmer, partly covered, until the lentils are tender and the gravy is thick. Stir in the peas.
- 3Meanwhile boil the potatoes in salted water until very tender. Drain, steam dry, then mash with the warm soy milk, the remaining oil, salt and pepper.
- 4Heat the oven to 200°C. Spread the filling in a baking dish, top with mash and rough up the surface with a fork.
- 5Bake until bubbling at the edges and golden on top. Rest 10 minutes before serving.
Serve it like this
Scoop generous squares into warm shallow bowls so the gravy shows, with steamed greens or peas on the side.
