Vegetarian Lentil Shepherd’s Pie

Looking for the perfect healthy winter comfort meal? This hearty Vegetarian Shepherd’s Pie is packed with nourishing ingredients including French lentils, mushrooms, herbs, and vegetables for a rich, savoury filling full of flavour and goodness. The combination of porcini mushrooms, thyme, and tamari creates a delicious depth of flavour, making this a warming family favourite for cooler nights.

You can use sweet potato and cauliflower in place of the potato for the topping if you prefer.

what you need

For the Filling

• 1 cup (175g) French or green lentils (soaked for a few hours)
• 3 cups water
• 1 cup vegetable stock or broth
• 2 tsp Celtic Sea salt
• 1 Tbs dried porcini mushrooms (optional)
• 200g button mushrooms, sliced
• 3 Tbs flour (can use cornflour or arrowroot for gluten free)
• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, finely diced
• 1 medium turnip, diced
• 2 sticks celery, sliced
• 1 medium carrot, diced
• 1 tbsp tamari or organic soya sauce
• 2 tbsp tomato paste
• 1 tbsp fresh thyme or oregano or 1 tsp dried
• Freshly ground black pepper, to taste

For Topping:

• 6 large Dutch cream or Sebago potatoes, scrubbed
• 1 Tbs fresh oregano, finely chopped
• 1 tsp Celtic sea salt
• 50g butter or vegan butter
• 3 Tbs milk or soy/almond milk

what to do

1. Drain lentils and rinse well under cold water. Add them to a saucepan with 3 cups of the water and bring to a boil. Reduce heat and simmer for 25 minutes until tender. Drain and set aside.
2. Place the optional dried porcini mushrooms in a bowl and cover with water. Soak for 10 minutes and then drain and chop finely.
3. Heat oil in a large saucepan and add onion, garlic, carrot, celery, turnip and button mushrooms. Sauté for a few minutes.
4. Add the porcini mushrooms, tomato paste, tamari, thyme or oregano and sea salt and pepper.
5. Mix the flour with some of the stock and stir to make a smooth paste.
6. Pour in the stock and flour mixture and mix well.
7. Add cooked lentils and simmer for 10 minutes until mixture is thickened.
8. Place filling in a large casserole dish and top with mashed potato (can use sweet potato or cauliflower mash if preferred)
9. Bake in oven at 200C for 20 minutes until golden on top.

To make mash:

1. Steam potatoes until tender then mash in saucepan with fresh oregano, butter, milk and salt. Leave skin on for extra nutrition.

Garnish with fresh chives, thyme, and cracked pepper before serving.

Enjoy this nourishing winter warmer with a fresh green salad or steamed greens on the side.