Vegetarian Shepherds Pie

Vegetarian Shepherds Pie

This vegetarian shepherds pie is perfect on a chilly evening and the dish can be prepared the night before, ready to pop into the oven. I love the crispiness of the potato on top, it just takes a few more minutes but it is perfect. The lentils add some bulk to the dish and I found the green lentils best at keeping their shape. This dish is an inexpensive dish to prepare and I will be focusing on meals this week which are budget friendly, nutritious and tasty.


  • 6 Large Potatoes, peeled
  • 100g Green Lentils, rinsed
  • 2 Carrots, peeled
  • 150g Green Peas
  • 200ml Vegetable Stock
  • 1 tbsp Worcestershire Sauce
  • 2 Onions, peeled
  • 2 Garlic clove, peeled
  • 1 tsp Mustard
  • 3 tbsp Milk


  1. First cut the potatoes into quarters and pop into simmering water for 25 minutes until tender.
  2. Next slice the onion and dice the carrot and sweat over a medium heat until the onion is translucent.
  3. Then dice the garlic and add to the onion mixture.
  4. Add the green lentils, peas, stock and Worcestershire sauce to the onions and simmer for 20 minutes.
  5. Preheat the oven to 180 degrees, drain and mash the potatoes with milk and mustard.
  6. Add the lentil mixture to a casserole dish and spoon the potato mixture on top.
  7. Pop into the oven for approx 40 minutes until the potato has turned golden on top.

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