Spiced lentil shepherd's pie

Vegetarian shepherd’s pie with spiced lentils

  • serves 6
  • Easy

This vegetarian recipe for spiced lentil shepherd's pie is a great vegan version of a classic. It's ready in 1 hour and is enough to feed the whole family


Try our vegetarian shepherd’s pie recipe, we use lentils instead of lamb to make it meat free.


  • coconut oil for frying
  • onion 1, diced
  • carrots 2, peeled and diced
  • celery 1 stalk, diced
  • garlic 2 cloves, crushed
  • chilli flakes 1 tsp, plus 2 pinches
  • ground cumin 1 tsp
  • garam masala 1 tbsp, plus 1 pinch
  • tomato purée 1 tbsp
  • green lentils 200g
  • bay leaf 1
  • vegetable stock 600ml
  • coriander a bunch, chopped
  • parsnips 4, peeled and quartered lengthways
  • floury potatoes 4 (about 600g), peeled and chopped


  • Step 1

    Heat 2 tsp coconut oil in a large pan and fry the onion, carrots and celery with a pinch of salt for 5 minutes, until tender. Add the garlic, chilli, cumin and garam masala, and fry for another 2 minutes.

  • Step 2

    Stir in the tomato purée, green lentils, bay leaf and lots of seasoning. Add the stock, bring to a simmer and cover with a lid. Cook for 15-20 minutes, until the lentils are tender but not mushy. Add a splash of water if the lentils are sticking. Stir in the coriander, and a pinch more chilli flakes if you like.

  • Step 3

    Heat the oven to 180C/fan 160C/gas 4. Trim and discard the woody middles from the parsnips and roughly chop the rest. Cook the potatoes and parsnips in boiling salted water for 10-15 minutes, until both are tender when pierced with a knife. Drain, leave to steam dry for a minute, then mash well.

  • Step 4

    Add a pinch of garam masala, a pinch of chilli flakes and 1 tsp coconut oil, mix well, then season. Put the lentils into an ovenproof baking dish, cover with the mash, smoothing over with a fork. Bake for 25-30 minutes until bubbling and the top is lightly golden. Scatter over more coriander to serve, if you like.

Nutritional Information

  • Kcals 325
  • Fat 4.3g
  • Saturates 1.7g
  • Carbs 51.2g
  • Fibre 14.8g
  • Protein 13g
  • Salt 0.4g