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Lentil shepherd's pie with garlic and herb mash recipe

Lentil shepherd's pie with garlic and herb mash recipe

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Created by The Tesco Real Food team

Here's a veggie shepherd's pie that everyone will want to tuck into! Hearty and wholesome, it's packed with veggies and fibre-rich lentils, and the mash potato is extra-creamy thanks to garlic and herb cream cheese. Try making our keema curry with the leftover ragu – see below. See method

Ingredients

  • 2 tbsp sunflower oil​
  • 2 onions, finely chopped
  • 2 carrots, scrubbed and finely chopped
  • 2 celery sticks, chopped
  • 3 garlic cloves, crushed
  • 1 bay leaf
  • 400g tin chopped tomatoes
  • 2 tbsp tomato purée​
  • 1 vegetable stock pot, made up to 500ml
  • 4 x 390g tins green lentils, drained and rinsed
  • 2 tbsp soy sauce
  • steamed green vegetables (optional)

For the mash

  • 900g floury potatoes, such as Maris Piper, peeled and cut into chunks
  • 100g Le Roulé garlic & herbs cheese
  • 2 tbsp whole milk
2 of your 5-a-day and a source of fibre

Each serving contains

  • Energy

    1885kj
    449kcal     22%

  • Fat

    12g 18%

  • Saturates

    6g 30%

  • Sugars

    11g 12%

  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 62.1g Protein 15.6g Fibre 13.3g

Method

  1. For the mash, bring the potatoes to the boil in a pan of water, then simmer for 15-20 mins until tender. Drain, return to the pan and mash. Add the cheese and milk and stir through until smooth; season to taste.
  2. Meanwhile, heat the oil in a lidded saucepan or casserole dish. Add the onions, carrots and celery, cover and cook over a low heat for 8-10 mins until softened. Add the garlic, cook for 1 min, then stir in the bay leaf, chopped tomatoes, tomato purée, and stock. Simmer for 10 mins or until slightly reduced.
  3. Preheat the oven to gas 6, 200°C, fan 180°C. Stir the lentils and soy sauce into the pan and simmer for 10 mins; season to taste. Set aside half the ragu (about 950g) in an airtight container to cool for the lentil keema curry, see below. Chill for up to 2 days. Spoon the rest into an ovenproof dish and dollop over the mash, then bake for 20-25 mins until bubbling. Serve with steamed green veg, if you like.

Tip: Try making our lentil keema curry with the leftover ragu.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegetarian recipes

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