Recipes from scratch, for everyone

Lentil Shepherd’s Pie

This vegetarian, gluten free shepherd’s pie is the ultimate winter night comfort food. It’s nutritious, delicious and so easy to make. When I decided to become vegetarian at the age of 8, there was a period of time when I didn’t realize that mince was meat and happily continued to eat away at my mother’s shepherds pies for months (she was just happy that she didn’t have to make a second dinner those nights and kept her mouth shut). This is just as good though and I promise you won’t miss the meat at all.

Onions, potatoes, carrots, peas and lentils on a board
This recipe is so cheap to make, just look at all the ingredients you need.

I always just use whichever lentils cook the fastest, as after they’ve been simmering in stock for a while they all tend to taste very similar so it doesn’t matter. Most recently I’ve used green lentils and they’ve worked out as the best so far, but let me know in the comments if you find something better. However, if you have picky meat eaters then I would recommend using black lentils as you can hardly tell the difference.

Shepherd's pie filling

It’s worth noting that although in the recipe it says that the yield is 2 servings, these are BIG servings and this recipe can easily feed 3 people who aren’t too hungry.

Shepherd's pie filling on left, topped with the potatoes on right

To make this recipe vegan, simply substitute that butter and milk in the mash for your preferred vegan alternative.

Lentil Shepherd’s Pie

Yield: 2


  • 2 tablespoons olive oil
  • 3 medium sized onion yellow onion, chopped
  • 2 carrots, chopped in small pieces
  • 250g uncooked lentils
  • 1l stock
  • 150g peas
  • 2tbl spoons cornstarch mixed with a little water
  • Salt and pepper
  • 800g Potatoes
  • 100ml milk (or your preferred milk alternative)
  • 2 tablespoons dairy free butter (or olive oil, or any dairy free fat)
  • 3 tablespoons chives


  1. Heat the olive oil in a large saucepan. Add the onion and cook until soft
  2. Add the carrots and cook for further 5 minutes
  3. Add the lentils and stock. Cover and cook for 40 minutes or until lentils are cooked through
  4. Meanwhile, peal chop and boil the potatoes until soft. Mash with the butter and milk, season to taste and add the chives.
  5. Add the cornstarch mixture to the lentils and allow to thicken. Season to taste with salt and pepper.
  6. Divide the lentils mixture between two baking dishes and spread the mashed potatoes on top. Ruffle with a fork so as you get plenty of nice and crispy bits.
  7. Bake in a preheated oven 40 minutes at 180°C, or until the top is nice and crispy.

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