Mary Berry Lentil Shepherd’s Pie

I’ll be honest—when I first saw Mary’s lentil shepherd’s pie in Absolute Favourites, I didn’t exactly leap off the sofa. Lentils? No meat? My family might stage a mutiny. But I had a bag of Puy lentils sitting stubbornly in the cupboard and a fridge full of mushrooms that needed a purpose, so I gave it a go.

First time around, I rushed it. The lentils were a bit chalky, and the mash sank into the filling like a sad potato swamp. But once I slowed it down and let the filling cool properly before topping, it transformed into a rich, savoury, cheesy dream. Earthy mushrooms, umami-packed lentils, golden mash with that salty cheddar crust—proper comfort food.

Let me show you how I fixed it—and why I now keep a batch of this tucked in the freezer for rainy days.

Why This One Works So Well

Most veggie shepherd’s pies taste like a consolation prize—but this one is all guts and flavour. Here’s why:

• Puy lentils hold their shape. Not mushy, not gritty—just right.
• Worcestershire sauce adds that meaty depth you usually get from mince.
• Layering mushrooms and spinach late means they don’t overcook or disappear.
• And the topping? That’s not just mash—it’s butter-slicked, milk-whipped comfort, sealed with melted cheddar.

I didn’t expect to love it. But I do.

INGREDIENTS + WHY THEY MATTER

• Olive Oil – For sautéing the base. I once skimped and it turned out bland—don’t skip it.
• Onions & Garlic – The starting point for proper savoury depth.
• Chopped Tomatoes – Adds acidity and body. I use tinned for consistency.
• Vegetable Stock – Richer flavour than water. Use a decent one—it matters.
• Puy Lentils – They keep their bite, unlike green or red lentils which go to mush.
• Tomato Purée – Deepens the tomato base and adds sweetness.
• Worcestershire Sauce – Adds umami. I tested with soy sauce—still tasty, but not the same.
• Spinach – Adds colour and a hint of bitterness.
• Chestnut Mushrooms – Meaty texture, earthy flavour. Don’t slice too thin or they vanish.
• Floury Potatoes (e.g. King Edward) – You need that fluff for mash that sits proudly.
• Butter & Milk – Makes the mash rich and creamy.
• Mature Cheddar – For salty, golden magic on top.

Want to Change It Up? Here’s How

These swaps actually worked in testing:

• Dairy-Free – Use olive oil in mash, and top with nutritional yeast or DF cheese. Still lush.
• Vegan – Double-check your Worcestershire—many contain anchovies. I’ve used Henderson’s Relish instead.
• Gluten-Free – It’s naturally GF if your stock and sauce are safe.
• Mushroom Swap – Portobellos work. Button mushrooms? Too watery.
• No Cheddar? Try crumbled feta or a sprinkle of Parmesan—both hold up.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Lentils were undercooked	I rushed the simmering stage	Give it the full 1+ hour—check for tenderness
Mash sank into filling	Added topping when filling was hot	Let the filling cool 15 mins first
Mushrooms disappeared	Sliced them too thin	Slice thick—about ½ cm
Cheddar burned on top	Oven too hot / placed too close to top	Use middle rack + check at 25 mins

HOW TO MAKE MARY BERRY’S LENTIL SHEPHERD’S PIE

1. Sauté the Base:
   In a large pan, heat olive oil. Add onions and garlic, sauté until soft—about 3–4 mins.
2. Simmer the Filling:
   Add chopped tomatoes, stock, lentils, tomato purée, and Worcestershire sauce. Bring to a boil, then cover and simmer for 1–1¼ hours until lentils are tender. Season at the end.
3. Finish with Veg:
   Stir in spinach and mushrooms. Cook for 5–8 mins until spinach wilts and mushrooms are soft. Pour into a 2-litre dish and cool slightly.
4. Make the Mash:
   Boil potatoes in salted water for 15–20 mins. Drain, mash with butter and milk until smooth. Season.
5. Assemble the Pie:
   Preheat oven to 200°C / 180°C fan. Spoon mash over lentil mix, then scatter with grated cheese.
6. Bake Until Golden:
   Pop the dish on a tray and bake for 30–35 mins until golden and bubbling.

TIPS FROM MY KITCHEN

• I mash the potatoes while still hot—much smoother.
• I don’t skimp on the cheese. 100g is a guideline.
• My oven runs cool—I give it 5 extra mins for a really golden top.
• I sometimes add a splash of balsamic to the filling—extra oomph.

STORAGE + SERVING

• Fridge: Keeps for 3 days. Reheat with foil in oven.
• Freezer: Freeze once cool, whole or in portions. Defrost overnight in fridge.
• Reheat: Oven (best), microwave (fine), air fryer (surprisingly good).
• Serve With: Garlic greens, steamed broccoli, or just crusty bread for scooping.

FAQs – Real Query Answers

Q: Can I make this ahead?
A: Yes! Assemble the whole pie, cool, then refrigerate up to 2 days. Bake when needed.

Q: Do I have to use Puy lentils?
A: They’re best, but green lentils work too—just don’t overcook them.

Q: Can I add carrots or celery?
A: Yep—I’ve grated a carrot into the base and it added a lovely sweetness.

Q: Is it really filling without meat?
A: Honestly? More than I expected. The lentils and mushrooms give it a proper hearty feel.

Q: Can I use sweet potato for the mash?
A: You can! I tried half-and-half once and it was gorgeous—slightly sweet and golden.

Try More Recipes:

• Mary Berry Fast-roast Rosemary Leg of Lamb
• Mary Berry Mushroom Pasta Bake
• Mary Berry Chicken Legs With Smoky Bulgur Wheat
• Mary Berry Harissa Chicken Recipe