Mary Berry Lentil Shepherd’s Pie

Mary Berry’s Lentil Shepherd’s Pie is made with dried Puy lentils, chopped tomatoes, vegetable stock, spinach, and large chestnut mushrooms. This hearty Lentil Shepherd’s Pie recipe creates a delicious dinner that takes about 1 hour and 20 minutes to prepare and can serve up to 6-8 people.

Ingredients Needed

• 2 tbsp olive oil
• 2 onions, chopped
• 3 garlic cloves, crushed
• 2 × 400g (14 oz) tins of chopped tomatoes
• 600ml (1 pint) vegetable stock
• 250g (9 oz) dried Puy lentils, rinsed
• 2 tbsp tomato purée
• 1–2 tbsp Worcestershire sauce
• 250g (9 oz) spinach, large leaves torn into smaller pieces
• 300g (11 oz) large chestnut mushrooms, thickly sliced
• Salt and freshly ground black pepper

For the Topping:

• 1.2kg (2 lb 10 oz) large floury potatoes (e.g., King Edward), peeled and cubed
• A knob of butter
• 3–4 tbsp milk
• 100g (4 oz) mature Cheddar cheese, grated

How To Make Shepherd’s Pie

1. Prepare the Lentil Mixture: Heat the oil in a large, deep frying pan, add the onions and garlic, and fry over high heat for 3–4 minutes. Add the chopped tomatoes, vegetable stock, lentils, tomato purée, and Worcestershire sauce, and bring to the boil. Cover with a lid and simmer over low heat for 1–1¼ hours until the lentils are tender. Only once the lentils are tender, season with salt and pepper.
2. Finish the Filling: Add the spinach and mushrooms to the mixture, stirring over the heat until the spinach has wilted and the mushrooms are cooked. Transfer to the ovenproof dish and set aside to cool.
3. Make the Mashed Potato Topping: Cook the potatoes in a pan of boiling, salted water for 15–20 minutes until tender. Drain and return to the pan, add the butter and milk, and mash until smooth, seasoning with salt and pepper.
4. Assemble and Bake: Preheat the oven to 200°C (400°F)/180°C fan/Gas 6. Spoon the mashed potato over the lentil mixture and sprinkle with the grated cheese. Bake in the oven on a baking tray (to catch any spills) for 30–35 minutes or until golden and bubbling.

Recipe Tips

• Check Lentil Tenderness: Make sure the lentils are fully cooked and tender before seasoning. If they are undercooked, the final dish may be too firm and less enjoyable.
• Adjust Consistency: If the lentil mixture seems too dry before adding the spinach and mushrooms, add a bit more vegetable stock to achieve a saucy consistency.
• Use a Baking Tray: Place the ovenproof dish on a baking tray to catch any potential spills or bubbling over during baking, which will help keep your oven clean.
• Mash Potatoes Thoroughly: Ensure the potatoes are well-mashed and smooth. Lumpy potatoes on top can affect the texture and presentation of the pie.
• Cool Filling Before Topping: Allow the lentil mixture to cool slightly before adding the mashed potatoes. This prevents the mash from melting into the filling and helps achieve a crispier top.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover Lentil Shepherd’s Pie cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: After cooling, place the Lentil Shepherd’s Pie in a freezer-safe container or wrap it tightly in plastic wrap and foil. It can be frozen for up to 3 months. To thaw, transfer it to the fridge overnight before reheating.
• Reheat: Preheat the oven to 180°C (350°F). Place the pie in an ovenproof dish and cover with foil to prevent over-browning. Reheat for 20-30 minutes, or until hot throughout.

Nutrition Facts

Serving Size: 1 serving (approx. 1 cup)

• Calories: 330
• Total Fat: 8g
• Saturated Fat: 3g
• Cholesterol: 20mg
• Sodium: 600mg
• Potassium: 700mg
• Total Carbohydrate: 50g
• Dietary Fiber: 12g
• Sugars: 8g
• Protein: 15g

Try More Mary Berry Recipes:

• Mary Berry Crab Linguine
• Mary Berry Mushroom Risotto
• Mary Berry Strawberry Shortcake Recipe
• Mary Berry Soft Bread Rolls Recipe