Go Back
whole shepherd pie with cheese top

Vegetarian Shepherds Pie

Vegetarian version of classic recipe
Prep Time 25 mins
Cook Time 40 mins
Course Main Course
Cuisine British
Servings 4
Calories 521 kcal


  • 1 tablespoon vegetable oil
  • 1 onion peeled and sliced
  • 2 carrots peeled and sliced
  • 2 cloves garlic peeled and crushed
  • 2 sticks celery sliced
  • 1 handful kale cabbage or broccoli chopped small
  • 1 x 400g tin chopped tomatoes
  • 250 g red lentils
  • 550 ml vegetable stock
  • 50 g frozen peas
  • 1 teaspoon mixed herbs
  • 1 tablespoon tomato puree
  • 2 teaspoons paprika
  • 1 teaspoon cumin seeds
  • pinch chilli powder
  • pinch salt
  • 750 g potatoes peeled and chopped
  • 1 tablespoon butter
  • 150 ml milk
  • 50 g cheddar cheese grated


  • Preheat the oven to 180 degrees C
  • Place the potatoes in a large saucepan and cover with plenty of boiling water
  • Bring to the boil and simmer until soft
  • Meanwhile, heat the oil in a large saucepan
  • Add the onion and cook for a few minutes
  • Add the carrots, celery and garlic and stir
  • Continue cooking on a gentle heat for a few minutes
  • Add the tomatoes, tomato puree and stock
  • Add the lentils
  • Add the mixed herbs, cumin, paprika and chilli
  • Bring to the boil and turn down to a gentle simmer for about 20 minutes
  • Add the frozen peas and green vegetable and stir
  • Cook for a few more minutes
  • When the potatoes are cooked pour on the milk and add the butter
  • Mash with a masher until smooth
  • Place the lentil mixture in the bottom of a casserole
  • Place the mashed potato on top
  • Sprinkle with the cheddar cheese
  • Bake in oven at 180 degrees C for about 40 minutes
Keyword easy supper