This is a straightforward lentil shepherd’s pie built around a simple vegetable base and a mashed potato topping. It’s filling, practical, and designed for batch cooking without much effort. I make this when I want something that feels like a proper dinner and holds up well for leftovers.
Why this recipe works
- Uses staple ingredients and basic vegetables
- Easy to scale for batch cooking
- Oven‑finished, so minimal active cooking
- Reheats well without losing structure
Lentil Shepherd’s Pie
A baked lentil and vegetable dish topped with mashed potatoes, suited to batch cooking and simple, filling meals.
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Servings 4
Ingredients
- 1 tsp oil
- 2 large onions finely chopped
- 400 g lentils tinned or cooked
- ½ tsp dried sage
- ½ tsp dried oregano
- 2 cloves garlic crushed
- Pinch cayenne pepper
- Salt to taste
- 2 kg potatoes peeled and boiled
- 300 ml hot milk
- Butter or margarine to taste
- 200 g vegetarian cheese optional
Instructions
- Preheat the oven to 200°C.
- Heat the oil in a large pan and cook the onions for about 5 minutes until softened.
- Add the lentils and cook for another 5 minutes.
- Stir in the sage, oregano, garlic, cayenne, and salt. Set aside.
- Mash the potatoes with the hot milk and butter until smooth.
- Lightly oil an ovenproof dish and spread the lentil mixture across the base.
- Spoon the mashed potatoes over the top and spread evenly.
- Bake for 25 minutes until heated through.
- (Optional) Top with cheese and finish under the grill until golden.
Variations & substitutions
- Add carrots or celery to the lentil base for more texture
- Use sweet potato mash instead of regular potatoes
- Skip cheese for a lighter or vegan version
Storage & leftovers
Keeps for up to 3–4 days in the fridge and reheats well. Can also be frozen in portions.