Lentil Shepherd’s Pie – Lentils.org

Lentil Shepherd’s Pie

  By lentilsorg  ,   

July 16, 2015

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A perfect cold weather meal to satisfy the whole family.

  • Prep: 40 Minutes
  • Cook: 20 Minutes
  • 40 Minutes

    20 Minutes

    1 Hour

  • Yields: 6


  1. Preheat oven to 375°F. In a large pot, cover the potatoes with water and set over medium-high heat. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until the potatoes are very tender. Drain and mash with the butter, milk, and salt and pepper to taste. Set aside.
  2. Heat a drizzle of oil in a large skillet pan over medium-high heat and sauté the onion for 3-4 minutes, until soft. Add the garlic, carrots, and lamb or beef and cook, breaking the meat up with a spoon, until it is cooked through and no longer pink.
  3. Add the lentils, stock, tomato, and ketchup, and bring to a simmer, stirring. Stir in the peas and pour into a 2-litre baking dish. Top with the mashed potatoes.
  4. Bake for 30 minutes, or until the potatoes are golden and the filling is bubbling around the edges.


2 lb (1 kg) Yukon Gold potatoes, quartered

1/4 cup (60 mL) butter

1/4 cup (60 mL) milk

salt and pepper

canola oil, for cooking

1 onion, chopped

2 garlic cloves, crushed

2 carrots, peeled and diced

1 lb (454 g) ground lamb or beef

1/3 cup (85 mL) dry red lentils

1 cup (250 mL) beef or chicken stock

1 tomato, chopped

2 Tbsp (30 mL) ketchup

1/2 cup (125 mL) green peas


Nutrition Facts

Serving Size1 cup (250 mL)
Sodium380 mg
Potassium682 mg
Protein16 g
Cholesterol55 mg
Sugar4 g
Total Fat20 g
Saturated Fat10 g
Total Carbohydrates32 g
Dietary Fiber5 g