Dinner

Lentil Shepherd's Pie

Name: Lentil Shepherd's Pie
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: Two tins, drained (600 g) Cooked lentils; 900 g Potato; 150 g Onion; 200 g Carrot; 150 g Mushrooms; 150 g Frozen peas; 40 g Tomato purée; 300 g Vegetable stock; 1 tbsp (15 g) Balsamic vinegar; 20 g Olive oil; A few sprigs Fresh thyme

Lentils, mushrooms and peas under a mash made with olive oil rather than butter. 22 g of protein for 469 kcal a portion.

Calories: 469kcal
Protein: 22g
Fat: 7g
Carbs: 82g

Per serving, makes 4. 30 minutes of work, then 30 minutes in the oven. Published 8 September 2026.

Allergens

Celery
Sulphites

Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Nearly every bottle of balsamic lists sulphites.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Cooked lentilsTwo tins, drained (600 g)
Cooked weight, green or brown. A pouch is already this.
Potato900 g
Floury potatoes. Waxy ones make a gluey mash. Raw, peeled weight.
Onion150 g
Carrot200 g
Mushrooms150 g
Frozen peas150 g
Tomato purée40 g
Vegetable stock300 g
Made up from a cube or a pot.
Balsamic vinegar1 tbsp (15 g)
Olive oil20 g
Half into the filling, half beaten into the mash.
Fresh thymeA few sprigs

Method

Boil the peeled, chunked potatoes in salted water for 20 minutes until tender. Drain, steam dry for a minute and mash with 10 g of the oil, salt and a splash of the cooking water.
Meanwhile cook the chopped onion, carrot and mushrooms in the other 10 g of oil for ten minutes, then add the purée, thyme, lentils, stock and vinegar. Simmer for 15 minutes until thick, then stir in the peas.
Tip the filling into a baking dish, spread the mash over and rough the top with a fork.
Bake at 200°C for 30 minutes until the top is browned at the ridges.

Worth knowing

Makes four and reheats well. It is also fine assembled in the morning and baked in the evening, with ten more minutes from cold.
The vinegar does the job the meat juices would. Without it the filling tastes flat.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.