Vegetable Shepherd's Pie
A cosy British-style vegetable shepherd's pie with a savoury lentil and vegetable filling under a fluffy mashed potato top, baked until golden.
The lentils do the heavy lifting here, giving the filling a satisfying, mince-like texture that soaks up all the flavour. Mushrooms add depth, a little tomato purée brings sweetness, and a spoonful of mustard lifts the whole thing. It's the kind of dish that tastes even better the next day, so it's worth making a big one.
Serve it straight from the dish with buttered peas or a sharp green salad on the side. It's a proper Sunday-dinner centrepiece that happens to be meat-free and feeds a hungry crowd without any fuss.
Ingredients
- 1.2 kg floury potatoes, peeled and cut into chunks
- 4 tablespoons unsalted butter
- 120 ml whole milk, warmed
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 carrots, finely diced
- 2 celery sticks, finely diced
- 250 g chestnut mushrooms, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon tomato purée
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 200 g dried green lentils, rinsed
- 800 ml vegetable stock
- 400 g chopped tomatoes
- 1 tablespoon vegetarian Worcestershire sauce
- 1 teaspoon Dijon mustard
- 150 g frozen peas
- Salt and freshly ground black pepper
- 2 tablespoons grated vegetarian Cheddar (optional)
Instructions
- Put the potatoes in a large pan, cover with cold salted water and bring to the boil. Simmer for 18-20 minutes until a knife slides through easily, then drain well and leave to steam-dry for 2 minutes.
- Mash the potatoes with the butter and warm milk until smooth and fluffy, then season generously with salt and pepper and set aside.
- Meanwhile, heat the olive oil in a large deep frying pan or casserole over medium heat. Add the onion, carrots and celery and cook for 8-10 minutes, stirring occasionally, until softened.
- Stir in the mushrooms and cook for 5-6 minutes until they release their liquid and start to brown. Add the garlic, tomato purée, thyme and oregano and cook for 1 minute more.
- Add the lentils, vegetable stock, chopped tomatoes, Worcestershire sauce and mustard. Bring to a simmer, then reduce the heat, cover and cook for 25-30 minutes, stirring now and then, until the lentils are tender and the mixture has thickened.
- Stir in the frozen peas and cook for 3 minutes, then taste and adjust the seasoning. If the filling looks loose, simmer uncovered for a few minutes to reduce it.
- Heat the oven to 200°C (180°C fan/400°F). Spoon the lentil filling into a 2-litre baking dish and spread level.
- Spoon the mash over the top, spreading it to the edges to seal in the filling. Rough up the surface with a fork and scatter over the Cheddar, if using.
- Bake for 20-25 minutes until the top is golden and crisp and the filling bubbles at the edges. Let it stand for 5 minutes before serving.
Cook’s tips
- Use floury potatoes such as Maris Piper or King Edward for the fluffiest mash.
- Spread the mash right to the edges of the dish so the filling doesn't bubble over.
- The filling can be made up to 2 days ahead and stored in the fridge before topping and baking.
Substitutions
- Swap green lentils for brown lentils, adjusting the cooking time as needed.
- Use frozen mixed vegetables in place of the peas if you like.
- For a vegan version, use olive oil instead of butter in the mash, unsweetened plant milk, and skip the Cheddar.
Storage & reheating
Store leftovers covered in the fridge for up to 3 days and reheat in a 180°C oven for 20 minutes, or until piping hot throughout.
Frequently asked questions
Can I make this vegetable shepherd's pie ahead of time?
Yes. Make the filling and mash up to 2 days ahead, keep them covered in the fridge, then assemble and bake when you're ready. Add 5-10 extra minutes to the baking time if it goes in cold.
Can I freeze it?
The baked or unbaked pie freezes well for up to 3 months. Cool completely, wrap the dish tightly and freeze. Thaw overnight in the fridge before reheating in a 180°C oven until hot through.
Why is my mash sinking into the filling?
The mash may be too wet or the filling too loose. Drain the potatoes thoroughly, let them steam-dry and mash with less milk, and simmer the filling until it's thick before topping.
What can I serve with it?
Buttered peas, steamed greens or a sharp dressed salad work well. A spoonful of chutney or a little gravy on the side is also lovely.
