Lentil shepherd’s pie

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» Lentil shepherd’s pie

Serves 4

An old family favourite, veganised.

IngredientsLentil shepherds pie in an oval dish with a green garnish with onion, carrots and garlic to decorate

For the topping

  • 500 g potatoes, peeled and diced
  • 500 g swede, peeled and diced
  • 50 g low fat vegan spread
  • Black pepper, to taste

For the filling

  • 200 g cooked green lentils
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 2 parsnips, peeled and diced
  • 2 tsp garlic puree
  • 1 tsp dried thyme
  • 1 tsp onion granules
  • 1 tbsp low salt vegan bouillon
  • 1 tin chopped tomatoes
  • 1 tbsp tomato puree
  • 2 tins mixed bean salad, drained
  • Black pepper, to taste


  1. Put the potatoes and swede into a pan of cold water, bring to a simmer and cook until tender. When cooked, drain and allow to air-dry for 5 mins.
  2. Mash the potatoes and swede together roughly, mix in the vegan spread and season to taste.
  3. Put the lentils, onion, carrot and parsnip into a pan and cover with water. Bring to a simmer and cook until the lentils are becoming tender. Drain off any excess water, leaving a small amount in the pan. Add the rest of the ingredients to the lentils, put back over the heat and bring to a simmer. 
  4. Adjust the seasoning and put into a suitable ovenproof pot. Top with the potato and swede mix and put into a preheated oven on a medium heat and cook for 25 mins until the topping goes crispy.

TIP: If your supermarket doesn’t stock bouillon, check out online retailers or your local health food shop

Nutritional analysis per serving (1/4 recipe)

Kcal Carbs (g) Fibre (g) Protein (g) Fat (g) Saturates (g) Sugars (g) Salt (g)
555 88.3 24.1 25.7 11.5 2.1 21.3 1.70
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