Dinner

Lentil Shepherd's Pie

Name: Lentil Shepherd's Pie
Total time: 60 min
Yield: 4 servings
Ingredients: 2 x 400g tins green lentils, drained; 2 carrots, diced; 200g mushrooms, chopped; 1 onion, chopped; 1 tbsp olive oil; 500ml vegetable stock; 1 tbsp cornflour; 900g potatoes, peeled; 50ml oat milk

Green lentils, carrots and mushrooms in gravy under a fluffy mash topping.

Baked shepherd's pie with a golden mash topping

60 minServes 4430 kcal per serving

What you need

2 x 400g tins green lentils, drained
2 carrots, diced
200g mushrooms, chopped
1 onion, chopped
1 tbsp olive oil
500ml vegetable stock
1 tbsp cornflour
900g potatoes, peeled
50ml oat milk

How to make it

Step 1
Boil the potatoes for 15 minutes and mash with the oat milk.
Step 2
Fry the onion, carrots and mushrooms in the oil for 8 minutes.
Step 3
Add the lentils and stock and simmer for 10 minutes.
Step 4
Stir in the cornflour mixed with water to thicken.
Step 5
Top with mash and bake at 200C for 25 minutes.

Nutrition per serving

Per serving, rounded. These are estimates, not a prescription.
Per serving	Amount
Energy	430 kcal
Protein	17 g
Carbohydrate	72 g
Fat	5 g

This recipe fits these eating styles by the numbers and the ingredients: Mediterranean.

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Last updated 24 September 2026