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Vegetable Shepherd's Pie


This meat-free alternative to shepherd's pie is as tasty and satisfying as a the lamb-filled original.

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  • 750g potatoes
  • 1 small turnip
  • 500g lentils
  • 6 medium sized carrots
  • 150g salted butter
  • bunch of fresh parsley
  • 3 large onions
  • half a bunch of celery
  • Vegetable stock cube plus any dried mixed herbs of your choice (herbes de provence are good)


servings 6
Level of difficulty Easy
Preparation time 45mins
Cooking time 20mins
Cost Budget Friendly


Step 1

Peel and dice the onions, carrots, turnip and celery into a large saucepan with a dash of olive oil and on a medium heat.

Step 2

After about 15 minutes and the vegetables have softened considerably, add the lentils and the herbs as well. Add a little bit of hot water and the vegetable stock cube and turn the heat down medium-low. If you are cooking your lentils from dry, you will need to have prepared them already by boiling them.

Step 3

Peel the potatoes and put them in a pan of boiling water. Whilst they are boiling cut up the parsley, separating it from its stems. Once the potatoes are soft to the prick of a fork, but not completely falling apart, drain the water and mash them, adding the parsley and butter as you do this.

Step 4

Place the vegetable mixture in an ovenproof bowl or dish and spread the potatoes over the top. Place the dish into a preheated oven at 180 degrees celsius. Once the top has turned a nice golden brown with darker overtones the dish is ready and can be taken out to cool and be served.

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