Lentil Shepherd's Pie

5 from 1 vote

Lentil Shepherd's Pie or Lentil Cottage Pie, a delicious vegetarian pie topped with creamy mashed potatoes and baked until golden. The lentils make the pie filling and nutritious, and be turned into a vegan dish by swapping the butter and cream in the mash with a plant-based cream.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: International

Servings: people

Calories: 324kcal

Author: Daniela Apostol

Ingredients

1 cup green lentils
1 onion
2 cloves of garlic
2 carrots
½ cup peas
3 cups vegetable stock/broth
1 tin of chopped tomatoes (400 ml, 13 oz)
1 tablespoon tomato puree
2 bay leaves
1 teaspoon salt
⅛ teaspoon black pepper
4 medium potatoes
a knob of butter
2 tablespoon double cream
1 egg for brushing the top
2 tablespoon vegetable oil

Instructions

Heat up the oil in a large cooking pan.
Peel and chop the onion, and fry on a low to medium heat until golden, then add the peeled and chopped carrots and garlic, peas, lentils and bay leaves.
Pour in the stock/broth, increase the heat to medium, cover the pan with a lid, and leave to cook until the lentils are tender, and the liquid is nearly absorbed.
Add the chopped tomatoes, and continue to cook until it thickens into a sauce.
Season with salt and pepper, add the tomato puree, and give it a good stir.
Remove from the heat, and transfer the lentil filling to an oven-proof dish.
For the topping, peel and chop the potatoes into chunks, add them to a pan of salted water, and leave to cook until they are tender.
Drain the water, add salt, butter and cream, and mash to a smooth texture.
Top the lentils with the mash, brush with a beaten egg, and bake at 180 degrees Celsius (350 Fahrenheit) for 15-20 minutes until golden and bubbling hot.

Nutrition