Lolo's Lentil Shepherd’s Pie

A hearty, healthy meat-free shepherd’s pie made with lentils, vegetables and a rich tomato-herb gravy, topped with creamy mash and baked until golden and bubbling.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the lentils: Rinse the lentils. Put them in a pan with plenty of water, bring to the boil and simmer for 20–25 minutes, until tender but not mushy. Drain and set aside.

Step 2

Make the mash: Peel and chop the potatoes. Boil in salted water for 15–20 minutes, until soft. Drain, then mash with milk and butter (or olive oil). Season with salt and pepper. Set aside.

Step 3

Cook the vegetables: While the potatoes are cooking, heat the olive oil in a large frying pan. Add the onion, carrots and celery. Cook for 5–7 minutes until softened. Add the garlic and cook for 1 minute more.

Step 4

Add the flavour: Stir in the tomato purée, canned tomatoes, vegetable stock, thyme, rosemary and bay leaf. Add the cooked lentils and peas. Simmer for 10 minutes, until thickened. Season to taste.

Step 5

Assemble and bake: Spoon the lentil mixture into an ovenproof dish. Spread the mashed potatoes over the top. Use a fork to make ridges (for a crispy top).

Step 6

Bake at 200°C (180°C fan) for 20–25 minutes, until golden and bubbling.

Step 7

Serve: Let it rest for a few minutes, then serve with a green salad or steamed vegetables.