Vegetable shepherd’s pie

Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour


Serves 4

This simple, hearty, meat-free shepherd’s pie is packed full of healthy vegetables and lentils. Omit the Worcestershire sauce and Parmesan to make it a hearty vegetarian dinner.

This meal provides 416 kcal, 17g protein, 68g carbohydrate (of which 19g sugars), 6g fat (of which 2.5g saturates), 15g fibre and 1.5g salt per portion.

By Lorraine Pascale
From The Hairy Bikers and Lorraine Pascale: Cooking the Nation's Favourite Food


For the filling

  • 1 tbsp oil
  • 1 leek, trimmed, finely chopped
  • 2 carrots, finely chopped
  • 150g/5½oz chestnut mushrooms, roughly chopped
  • 1 large garlic clove, finely chopped
  • 3 fresh sage leaves, roughly chopped
  • 3 sprigs fresh thyme, leaves only, finely chopped
  • 1 x 400g tin green or Puy lentils, drained
  • 1 x 400g tin chopped tomatoes
  • 300ml/10fl oz vegetable stock
  • 250ml/9fl oz red wine
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tsp chilli flakes (optional)
  • 1 tsp caster sugar (optional)
  • salt and freshly ground black pepper

For the topping

  • 2 sweet potatoes (about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks
  • 2 floury potatoes (about 500g/1lb 2oz in total), peeled and cut into 1cm/½in chunks
  • ½ small cauliflower, leaves and root removed, separated into florets
  • knob of unsalted butter
  • salt and freshly ground black pepper
  • 1 tbsp finely grated parmesan (optional)

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