Golden veggie shepherd’s pie

Make this comforting pie in bulk and freeze in separate servings, so you can defrost only what you need

  • Prep:30 mins
    Cook:1 hrs 45 mins
  • Serves 10
  • Easy

Nutrition per serving

  • kcal 449
  • fat 13g
  • saturates 7g
  • carbs 68g
  • sugars 9g
  • fibre 10g
  • protein 19g
  • salt 0.59g


  • 50g butter
  • 2 onions, chopped
  • 4 carrots, diced
  • 1 head of celery, chopped
  • 4 garlic cloves, finely chopped
  • 200g pack chestnut mushrooms, sliced
  • 2 bay leaves
  • 1 tbsp dried thyme
  • 500g pack dried green lentils (we used Merchant Gourmet Puy lentils)
  • 100ml red wine (optional)
  • 1.7l vegetable stock
  • 3 tbsp tomato purée
  • 2kg floury potatoes, such as King Edwards
  • 85g butter
  • 100ml milk
  • 50g cheddar, grated


Cooking instructions
For best results, defrost the prepared pies thoroughly before cooking as stated. The pies can also be cooked from frozen if short of time – first heat oven to 160C/fan 140C/gas 3, then cover the pie with foil and bake for 1 hr-1 hr 20 mins (30 mins for individual pies) until completely soft when prodded with a knife. Increase the heat to 200C/fan 180C/gas 6, uncover, then continue to cook for 20 mins until golden on top and piping hot.Lentils
You could also use three cans of rinsed and drained green lentils for this – simply make the stock, then simmer them for just 10 minutes.How to freeze
If you have lots of pie dishes, then you can make the pies in a variety of sizes to suit different occasions, then freeze them. I like to make two large pies to serve up to four, plus two individual pies – perfect for a solo meal or a delicious supper for the babysitter. If you don’t have lots of dishes, then you can freeze the sauce, mash and cheese in separate freezer bags, then defrost and assemble when needed.If you want to use a slow cooker...
Fry off your onions, celery, carrots and garlic for 15 mins in a frying pan. Tip into your slow cooker with the mushrooms, herbs and lentils. Pour over the stock and wine, cover and cook on High for 5-6 hours. Meanwhile make the mashed potato according to step 2. Turn off the slow cooker, season and stir in the tomato purée. Divide the lentils between dishes, top with the mash and cheese and cook for 30 mins until piping hot.


  1. To make the sauce, heat the butter in a pan, then gently fry the onions, carrots, celery and garlic for 15 mins until soft and golden. Turn up the heat, add the mushrooms, then cook for 4 mins more. Stir in the herbs, then add the lentils. Pour over the wine and stock – it’s important that you do not season with salt at this stage. Simmer for 40-50 mins until the lentils are very soft. Now season to taste, take off heat, then stir in the tomato purée.

  2. While the lentils are cooking, tip the potatoes into a pan of water, then boil for about 15 mins until tender. Drain well, mash with the butter and milk, then season with salt and pepper.

  3. To assemble the pies, divide the lentil mixture between all the dishes that you are using, then top with mash. Scatter over the cheese and freeze for up to two months (see tips, below) or if eating that day, heat oven to 190C/fan 170C/gas 5, then bake for 30 mins until the topping is golden.

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