Shepherd's Pie with Green Lentils

2.6/5 rating (31 votes)
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 30-40 mins
  • Difficulty: Easy
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Shepherd's Pie with Green Lentils
A really tasty Shepherd's Pie with a little twist.


  • 2 tbsp any oil
  • 4 medium onions, finely chopped
  • 200g lamb mince (5% fat)
  • 200g chestnut mushrooms, very finely chopped (I use a Magimix)
  • 2 x 400 canned or tetra pack cooked green lentils, well drained
  • 2-3 tbsp plain flour
  • 2 tbsp tomato puree
  • pinch dried thyme
  • 2 tbsp Bovril or Marmite
  • 300mls water
  • 1 x 10g vegetable stock cube (low salt)
  • salt and freshly ground black pepper
  • For the Mash
  • 200g potatoes
  • 500g sweet potatoes
  • 1 small cauliflower, chopped into small chunks
  • 150mls hot milk, approx.
  • 50g butter or olive oil
  • salt and freshly ground black pepper

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  • Heat the oil and add the mushrooms cook for 15 minutes to reduce the moisture.
  • Then add the onions, mince and lentils and break up well.
  • Cook until all the moisture has evaporated.
  • Add the flour and mix well then continue to cook until the flour browns well on the bottom of the pan.
  • Next add the tomato puree, thyme, Marmite or Bovril and enough water to just cover the meat.
  • Season well with pepper (check the salt) and cook for 20-25 minutes gently or the flour will catch stirring occasionally.
  • The mix should be fairly thick, then pour or spoon into a baking dish and leave to cool.
  • Boil both the potatoes together, once cooked add the cauliflower and cook for a further 10 minutes, then drain well.
  • Mash really well all together
  • Whisk the hot milk, butter or oil into the mash and season well salt and pepper.
  • The mash should not be too creamy, but soft.
  • Spoon onto the cooled, set mince and fluff up with a fork.
  • When ready, re-heat in a moderate oven for 20-25 minutes until golden and slightly crunchy.
  • Serve with microwave spring green wedges and peas.