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Spiced lentil shepherd-less pie recipe

Spiced lentil shepherd-less pie recipe

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Created by The Tesco Real Food team

Our meat-free shepherd-less pie is loaded with carrot, mushroom, spinach and hearty green lentils, and topped with fluffy mashed potato. Harissa paste brings smoky, spicy notes to this filling vegan pie, which packs in 3 of your 5-a-day and is high in fibre. You can freeze the pie (uncooked), so it's perfect for prepping ahead and stashing away for another day. See method

Ingredients

  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 carrot, scrubbed and finely diced
  • 400g pack closed cup mushrooms, quartered
  • 2 garlic cloves, crushed
  • 45g harissa paste
  • 2 tbsp plain flour 
  • 1 reduced-salt vegetable stock cube, made up to 600ml
  • 390g tin green lentils, drained and rinsed
  • 225g frozen spinach
  • 4-pack baking potatoes, peeled and cut into 3-4cm chunks
  • 200g frozen peas
3 of your 5-a-day and high in fibre

Each serving contains

  • Energy

    1860kj
    441kcal     22%

  • Fat

    9g 13%

  • Saturates

    1g 4%

  • Sugars

    11g 12%

  • Salt

    1g 16%

of the reference intake
Carbohydrate 64.9g Protein 17.4g Fibre 14.3g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Heat 1 tbsp oil in a deep frying pan over a medium-high heat. Add the onion, carrot and mushrooms and cook for 8-10 mins until golden brown and softened.
  2. Add the garlic, harissa and flour and cook for 2-3 mins. Set aside 75ml stock for the mash, then add the remainder to the frying pan along with the lentils and spinach. Season, then simmer for 12-15 mins until thickened and the flavour has intensified.
  3. Meanwhile, boil the potatoes for 12-15 mins until cooked through. Drain well, then leave to steam-dry for a few mins. Return to the pan, mash until smooth, then stir through the reserved stock.
  4. Transfer the vegetable filling to a baking dish (about 25 x 20cm), then dollop over spoonfuls of the mash. Use the back of a fork to spread the mash and create ridges. Brush with the remaining oil and bake for 25-30 mins until golden brown and bubbling. If you would like the potato topping to brown more, put it under a hot grill for 2-3 mins. Leave to stand for 5 mins before serving.
  5. Meanwhile, boil the frozen peas to pack instructions and serve alongside the pie.

Freezing and defrosting guidelines

Freeze assembled, uncooked pie only. 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 Vegan recipes

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