Lentil Shepherd’s Pie

Mon, 29 September 2025

With colder evenings this is a great way for a warming dinner and using leftovers from the weekend

 

Ingredients

Leftover cooked potatoes (Mash or Roast)

2 chopped scallions

1 tbsp Irish rapeseed oil

½ onion, roughly chopped

1 garlic clove, chopped

2 small, chopped carrots (you can use cooked leftover aswell)

5 mushrooms finely sliced

400g tin plum tomatoes

200g frozen peas

tsp. paprika

tsp nutmeg

tsp dijon mustard

1 fresh bay leaf

100ml/3½fl oz vegetable stock

Tsp marmite

1 sprig fresh rosemary

handful fresh flatleaf parsley, roughly chopped

400g tin Puy lentils

sea salt and freshly ground black pepper

 

Method 

Preheat the oven to 180C

Heat the rapeseed oil in a large frying pan over a medium heat. Gently fry the chopped onion, garlic, carrots, rosemary and mushrooms for 5 minutes, until softened.

Add the paprika and nutmeg and cook for another 2 minutes, stir in the chopped tomatoes, vegetable stock and marmite and bring to the boil, season with salt and freshly ground black pepper. Reduce the heat and simmer for 10 minutes or until the vegetables are tender and the sauce has reduced. Stir in the lentils and peas.

For the potato topping, add chopped scallions and chopped parsley to the cooked potatoes and the mustard. Mix until well combined

Spoon the lentil mixture into a medium pie dish and top with the champ. Use a fork to make lines in the potato

Place the dish on a baking sheet and bake for 25–30 minutes, or until the potato topping is golden-brown. Serve hot.