Making Lentil Shepherds Pie has been on my "to do" list for a long time now, I had seem them all over Pinterest and knew it was something I would like (hello potatoes) PLUS it seemed like a pretty nutritious meal, with lentils providing the protein and potatoes providing the yum (I blooming love potatoes).
I've found myself stuck in a rut of making the same dinners over and over, so I decided it was time to try out making a lentil shepherds pie. Thankfully, it's something that doesn't require any specialist ingredients, just things that I would have around the house anyway - bonus!
I decided to use brown lentils as I figured they would most closely resemble the traditional mince used in shepherds pie, but any other colour/type of lentils would probably work well too. This recipe is very forgiving in terms of what you add to it, so if you're not a fan of mushrooms or onions then do not fear you can leave them out! Just make sure you substitute them for something else like courgette, carrot etc.
I kind of expected this to sort of fall apart when I started serving it, however to my surprise it stayed together really well! I think adding cornflour to the lentil mix made it a bit more "starchy" and meant it didn't collapse when served.
This pie was positively received by a group of non-vegans I was cooking for, which is a definite sign of it's tastiness! Everyone had seconds which is also awesome 😎
So if you're looking for a little inspiration for a new vegan meal, move out the way pasta because this is a awesome pie you're gonna enjoy again and again!
Total time: 1 Hour
Yield: 8 Portions
Ingredients
Yield: 8 Portions
Ingredients
- 400g Brown Lentils
- 350g Closed Cup Mushrooms, chopped
- 2 Large Brown Onions, chopped
- 5 Large Potatoes, peeled and chopped
- 2 Tsp Garlic Puree
- 2 Tsp Mixed Herbs
- 1 Tsp Tomato Purée
- 1 Vegetable Stock Cube
- 1 Tbsp Cornflour
- Water
- 30ml Soya Milk, warmed
- 1 Tbsp Dairy Free Butter
- Boil the lentils in a pan with water for at least 20 minutes, until they are soft.
- In a frying pan, fry the mushrooms and onion on medium heat.
- Boil the potatoes in a pan until they are soft and ready to mash.
- Whilst your potatoes and lentils are boiling, add the garlic and herbs to the mushroom/onion mix.
- When the lentils are soft, add them to the frying pan along with the stock cube, cornflour and approx. 4 tbsp water (enough to make the mixture more smooth - don't really know how to describe this part!).
- Once your potatoes are soft, drain and mash them along with the soya milk and dairy free butter.
- Transfer your lentil mixture to a roasting dish (I used two) then top with the mashed potato (sprinkle with salt and pepper if you desire).
- Bake for 25 minutes, until the top is turning golden.
- Serve with veggies/ chutney/ gravy/ whatever you want!
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Disclosure: This post may contain affiliate links, from which I earn a small percentage of commission at no extra cost to you if you choose to purchase the items.
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