Vegetarian Shepherd's Pie Recipe With Spiced Lentils

Vegetarian shepherd’s pie

  • 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 vegan shepherd’s pie recipe, then check out our classic shepherd’s pie, cottage piemini leek and potato pies and more comforting pie recipes.

For more easy vegan options, try our vegan chilli, vegan meatballs, vegan wellingtonvegan bolognese and vegan nut roast.



  • 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.

Try one of our other veggie pie recipes here...

Vegetarian Shepherd's Pie Recipe With Spiced Lentils

Nutritional Information

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