Mary Berry’s Lentil Shepherd’s Pie is made with olive oil, onions, garlic, chopped tomatoes, vegetable stock, Puy lentils, tomato purée, Worcestershire sauce, spinach, chestnut mushrooms, floury potatoes, butter, milk, and mature Cheddar cheese. This hearty Lentil Shepherd’s Pie recipe creates a delicious dinner that takes about 1 hour and 45 minutes to prepare and can serve up to 6 people.
This Lentil Shepherd’s Pie Recipe Is From Absolute Favourites Cookbook by Mary Berry
Mary Berry Lentil Shepherd’s Pie Ingredients:
- 2 tbsp / 30ml olive oil
- 2 onions, chopped
- 3 garlic cloves, crushed
- 2 × 400g / 14oz tins of chopped tomatoes
- 600ml / 2½ cups vegetable stock
- 250g / 9oz dried Puy lentils, rinsed
- 2 tbsp / 30g tomato purée
- 1-2 tbsp / 15-30ml Worcestershire sauce
- 250g / 9oz spinach, large leaves torn into smaller pieces
- 300g / 11oz large chestnut mushrooms, thickly sliced
- Salt and freshly ground black pepper, to taste
For the topping
- 1.2kg / 2lb 10oz large floury potatoes (such as King Edward), peeled and cubed
- A knob of butter (about 1 tbsp / 15g)
- 3–4 tbsp / 45–60ml milk
- 100g / 4oz mature Cheddar cheese, grated
How To Make Mary Berry Lentil Shepherd’s Pie?
- Prepare the filling: Heat the olive oil in a large, deep frying pan over medium-high heat. Add the chopped onions and garlic, frying for 3-4 minutes until softened.
- Add tomatoes and lentils: Stir in the chopped tomatoes, vegetable stock, rinsed lentils, tomato purée, and Worcestershire sauce. Bring to a boil, then reduce the heat, cover, and simmer for 1 to 1¼ hours, until the lentils are tender. Season with salt and pepper once the lentils are soft.
- Incorporate spinach and mushrooms: Add the spinach and mushrooms, cooking until the spinach wilts and the mushrooms are tender. Transfer the mixture into a 2-litre / 3½-pint ovenproof dish and allow to cool slightly.
- Prepare the mashed potatoes: While the lentil mixture cools, boil the cubed potatoes in salted water for 15-20 minutes until tender. Drain and return the potatoes to the pan. Add the butter and milk, then mash until smooth. Season with salt and pepper.
- Assemble the pie: Preheat your oven to 200°C / 180°C fan / Gas 6 (400°F). Spoon the mashed potatoes over the cooled lentil mixture and sprinkle the grated Cheddar cheese evenly over the top.
- Bake the pie: Place the ovenproof dish on a baking tray to catch any bubbling over, and bake for 30-35 minutes, until the top is golden and bubbling.
Recipe Tips
- Use floury potatoes: Choose floury potatoes like King Edward or Maris Piper for a creamy, smooth mash that will hold its shape on top of the pie.
- Cook the lentils thoroughly: Make sure the lentils are fully cooked and tender before adding the spinach and mushrooms to avoid a chewy texture.
- Season after cooking lentils: Only add salt and pepper after the lentils are done cooking. Adding salt too early can make them tough.
- Mash potatoes well: Ensure the potatoes are mashed smoothly with no lumps for a perfect, even topping.
- Let the filling cool before adding mash: Allow the lentil mixture to cool slightly before adding the mashed potatoes to prevent the topping from sinking into the filling.
What To Serve With Lentil Shepherd’s Pie?
This creamy and cheesy Lentil Shepherd’s Pie pairs well with roasted vegetables, green beans, garlic bread, or a fresh garden salad. It can also be served alongside steamed broccoli, buttered peas, coleslaw, or grilled asparagus for a hearty and delicious dinner.
How To Store Leftovers?
- Refrigerate: First, let the leftover Lentil Shepherd’s Pie cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Once the pie has cooled to room temperature, you can freeze it in a freezer-safe container for up to 3 months. To thaw, move it to the fridge overnight.
How To Reheat Leftovers?
- In The Oven: Preheat the oven to 180°C/350°F. Cover the pie with foil to prevent it from drying out and bake for 20-25 minutes, or until heated through.
- In The Microwave: Place a portion of the pie on a microwave-safe plate, cover it loosely, and heat on medium power for 2-3 minutes, stirring halfway, until hot.
- In The Air Fryer: Set the air fryer to 180°C/350°F, place the portion of pie in, and heat for about 5-7 minutes until fully warmed and crispy on top.
Mary Berry Lentil Shepherd’s Pie Nutrition Facts:
Serving Size: 1 portion (out of 6 servings)
- Calories: 290
- Total Fat: 2.5g
- Saturated Fat: 0.3g
- Cholesterol: 0mg
- Sodium: 202mg
- Potassium: 670mg
- Total Carbohydrate: 85g
- Dietary Fiber: 12.8g
- Sugars: 11.4g
- Protein: 17.9g
Try More Mary Berry Recipe:
- Mary Berry Autumn Beef Pie With Filo Crust
- Mary Berry Garlic Mushroom Penne Gratin
- Mary Berry Lasagne Express
- Mary Berry Venison Casserole
- Mary Berry Spatchcock Poussin
Mary Berry Lentil Shepherd’s Pie
Description
Mary Berry’s Lentil Shepherd’s Pie is made with olive oil, onions, garlic, chopped tomatoes, vegetable stock, Puy lentils, tomato purée, Worcestershire sauce, spinach, chestnut mushrooms, floury potatoes, butter, milk, and mature Cheddar cheese. This hearty Lentil Shepherd’s Pie recipe creates a delicious dinner that takes about 1 hour and 45 minutes to prepare and can serve up to 6 people.
Ingredients
For the topping
Instructions
- Prepare the filling: Heat the olive oil in a large, deep frying pan over medium-high heat. Add the chopped onions and garlic, frying for 3-4 minutes until softened.
- Add tomatoes and lentils: Stir in the chopped tomatoes, vegetable stock, rinsed lentils, tomato purée, and Worcestershire sauce. Bring to a boil, then reduce the heat, cover, and simmer for 1 to 1¼ hours, until the lentils are tender. Season with salt and pepper once the lentils are soft.
- Incorporate spinach and mushrooms: Add the spinach and mushrooms, cooking until the spinach wilts and the mushrooms are tender. Transfer the mixture into a 2-litre / 3½-pint ovenproof dish and allow to cool slightly.
- Prepare the mashed potatoes: While the lentil mixture cools, boil the cubed potatoes in salted water for 15-20 minutes until tender. Drain and return the potatoes to the pan. Add the butter and milk, then mash until smooth. Season with salt and pepper.
- Assemble the pie: Preheat your oven to 200°C / 180°C fan / Gas 6 (400°F). Spoon the mashed potatoes over the cooled lentil mixture and sprinkle the grated Cheddar cheese evenly over the top.
- Bake the pie: Place the ovenproof dish on a baking tray to catch any bubbling over, and bake for 30-35 minutes, until the top is golden and bubbling.
Notes
- Use floury potatoes: Choose floury potatoes like King Edward or Maris Piper for a creamy, smooth mash that will hold its shape on top of the pie.
- Cook the lentils thoroughly: Make sure the lentils are fully cooked and tender before adding the spinach and mushrooms to avoid a chewy texture.
- Season after cooking lentils: Only add salt and pepper after the lentils are done cooking. Adding salt too early can make them tough.
- Mash potatoes well: Ensure the potatoes are mashed smoothly with no lumps for a perfect, even topping.
- Let the filling cool before adding mash: Allow the lentil mixture to cool slightly before adding the mashed potatoes to prevent the topping from sinking into the filling.
Mary Berry Lentil Shepherd’s Pie