Lentil shepherd’s pie

Lentil shepherd’s pie

Free from:




A traditional favourite. Serves 4.


  • 400g tinned green lentils or cooked and drained green lentils
  • 1tsp of oil
  • 2 large onions, peeled and finely chopped
  • ½ tsp dried sage
  • ½ tsp dried oregano
  • 2 cloves garlic, crushed
  • dash cayenne pepper
  • 1 tsp salt
  • 2 kg potatoes peeled and boiled
  • 300ml hot milk
  • Margarine to taste
  • 200g vegetarian cheese


  1. Pre heat the oven to 200C/400F.
  2. Gently fry the onions in oil in a large pan for 5 minutes.
  3. Add the lentils and continue to cook for a further 5 minutes.
  4. Add the sage, oregano, garlic, cayenne and salt as required. Stir then set to one side.
  5. Mash the potatoes with the hot milk and margarine.
  6. Lightly oil a large ovenproof dish. Spread the lentil mixture into the bottom and top with the mashed potatoes. Bake for 25 minutes.
  7. As an optional extra, top with vegetarian cheese and finish off under the grill.
  8. Serve with seasonal vegetables.

Copyright © The Vegetarian Society 2010