Shepherd’s Pie

Green Leafy Gael

Prep Time: 30M
Cooking Time: 60M
Serves: 4

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  1. 8-10 potatoes peeled
  2. 2 medium onions
  3. 2 large carrots
  4. 10 button mushrooms (or equivalent)
  5. 4 stalks of celery
  6. 2 garlic cloves
  7. 200g brown or green lentils (dry)
  8. 2 tbsp fresh parsley
  9. 1 big teaspoon of mixed herbs (feel free to use more if you want)
  10. ½ – 1 teaspoon of cinnamon (yes you read right – cinnamon)
  11. 1 tbsp plain flour
  12. 1 tbsp soya butter
  13. 1 tbsp tomato puree
  14. 1 vegetable stock cube
  15. 500ml boiling water
  16. Salt and pepper

Shepherd’s pie is a very traditional dish in Ireland and the UK. This lentil and vegetable version is full of fibre, nutrients, and is low in fat.

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Prep Time: 30 minutes
Cooking Time: 60 minutes
Serves: 4


Soak your lentils in advance (2/3 hours before cooking ideally).


  • Soak your lentils in water for 2/3 hours before you start cooking. If you don’t do this they will take a lot longer to cook.
  • Peel, wash and put your potatoes on to boil.
  • Finely dice your onions, carrots, celery and mushrooms and crush your garlic.
  • Put a casserole pot on a medium heat and add your soya butter.
  • When melted add the onions and sweat them off until they start to go translucent.
  • Add the garlic and sweat until both the onion and garlic are soft and translucent.
  • Add the rest of the veg and cook for another 10 minutes – stirring constantly.
  • When the veg has softened and started to brown add in your flour and stir through so it coats the veg.
  • Then add the flavourings – salt, pepper, cinnamon, mixed herbs and parsley. Stir these through.
  • Make 500ml of stock using your water and vegetable stock cube.
  • Mix the tomato puree into the stock.
  • Then start adding your stock to the veg very slowly. Every time your pour some stock into the veg stir it through until it has absorbed and slightly thickened.
  • Then drain your lentils and them to the pot and stir through.
  • If this makes the mixture too dry add some more boiling water in small amounts. If you need to add a lot of water you can throw in another half a stock cube so you don’t dilute all the flavour.
  • Leave the mixture to simmer for around 40-45 minutes but check it and stir it constantly to make sure it doesn’t burn. Keep the heat low to avoid this happening.
  • Add in a about a tablespoon of brown sauce at the end of the cooking process and stir it though.
  • When the lentil mix is cooked through add it to your baking dish.
  • Mash your potatoes with soya butter and unsweetened soya milk or another plant milk (I would not recommend anything sweet or almond milk).
  • Spread the mashed potato over the top of the lentil mix, smoothing it out with a fork. We added some parsley on top.
  • If you have any Violife cheese you could add this over the top but that is optional.
  • Then bake the shepherd’s pie a hot oven for 20-30 minutes until the potato starts to go golden brown. If you don’t bake it until the following day it will need longer.
  • When it’s ready put your hands together and give thanks that NO animal was harmed in the making of your dinner and enjoy!


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