Lentil shepherd's pie with garlic and herb mash recipe
Created by The Tesco Recipes team
Here's a veggie shepherd's pie that everyone will want to tuck into! Hearty and wholesome, it's packed with veggies and fibre-rich lentils, and the mash potato is extra-creamy thanks to garlic and herb cream cheese. Try making our keema curry with the leftover ragu – see below.
See method- Serves 4
- Takes 1 hr 15 mins
- 449 calories / serving
- Freezable
- Vegetarian
- Healthy
Ingredients
- 2 tbsp sunflower oil
- 2 onions, finely chopped
- 2 carrots, scrubbed and finely chopped
- 2 celery sticks, chopped
- 3 garlic cloves, crushed
- 1 bay leaf
- 400g tin chopped tomatoes
- 2 tbsp tomato purée
- 1 vegetable stock pot, made up to 500ml
- 4 x 390g tins green lentils, drained and rinsed
- 2 tbsp soy sauce
- steamed green vegetables (optional)
For the mash
- 900g floury potatoes, such as Maris Piper, peeled and cut into chunks
- 100g Le Roulé garlic & herbs cheese
- 2 tbsp whole milk
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Shop ingredientsEach serving contains
- Energy
- 1885kJ 449.0kcal
- Fat
- 12g
- Saturates
- 6g
- Salt
- 1.8g
- Sugars
- 11g
of the Reference intake
Carbohydrate 62.1gProtein 15.6gFibre 13.3g
Method
- For the mash, bring the potatoes to the boil in a pan of water, then simmer for 15-20 mins until tender. Drain, return to the pan and mash. Add the cheese and milk and stir through until smooth; season to taste.
- Meanwhile, heat the oil in a lidded saucepan or casserole dish. Add the onions, carrots and celery, cover and cook over a low heat for 8-10 mins until softened. Add the garlic, cook for 1 min, then stir in the bay leaf, chopped tomatoes, tomato purée, and stock. Simmer for 10 mins or until slightly reduced.
- Preheat the oven to gas 6, 200°C, fan 180°C. Stir the lentils and soy sauce into the pan and simmer for 10 mins; season to taste. Set aside half the ragu (about 950g) in an airtight container to cool for the lentil keema curry, see below. Chill for up to 2 days. Spoon the rest into an ovenproof dish and dollop over the mash, then bake for 20-25 mins until bubbling. Serve with steamed green veg, if you like.
- Tip: Try making our lentil keema curry with the leftover ragu.
- See more Vegetarian recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
