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Shepherd's Pie
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5 from 5 votes

Shepherd's Pie with Lentils

A reduced meat Shepherd's Pie with puy lentils and a potato and celeriac rosti topping
Prep Time15 mins
Cook Time1 hr
Course: Main Course
Cuisine: British
Keyword: Carrot, Celery, Lentils, Mince, Onion
Servings: 6
Calories: 340kcal
Author: Fiona


  • 125 g minced beef you can substitute lamb, pork or venison
  • 1 tbsp olive oil or dripping
  • 1 tbsp tomato puree
  • 1 stick celery
  • 1 large carrot
  • 1 medium onion
  • 1 tsp mixed dried herbs
  • 50 ml red wine
  • 50 ml stock
  • 400 g cooked puy lentils
  • 150 g potato
  • 150 g celeriac
  • 1 tbsp olive oil or butter for the potato topping
  • salt and pepper to taste


  • Pre-heat the oven to 190c
  • Take a large baking tray and line it with non-stick baking paper.
  • Spread the mince out on the baking paper and put on the top shelf of the oven
  • Bake for 45 minutes, taking it out to break up the pieces every 10 minutes or so
  • Meanwhile, dice the onion, carrot and celery finely
    mirepoix mix for shepherds pie
  • Heat the oil or dripping in a large heavy bottom pan
  • Stir through the onion, carrot and celery mixture and cook for 5 minutes or so till starting to soften. Stir through the herbs and tomato puree and continue to cook for a couple of minutes.
  • Once the mince is baked, add it to the onion, carrot and celery mix and add in the stock and wine. Cook for 30 minutes or so till the mixture has reduced a little and darkened in colour
  • Peel the potatoes and celeriac and cut in half if necessary.
  • Parboil for 5 minutes
  • Drain and cool for a few minutes before grating into a large bowl
  • Season with salt and pepper. Stir the butter or olive oil through the potato mixture, using a fork to separate it as much as possible.
  • Once the mince is cooked, stir through the lentils and taste. Season with salt and pepper and put into an ovenproof casserole
  • Top with the potato and celeriac rosti and bake in the oven at 175c for 30 minutes
    shepherds pie uncooked


You can make this dish up to the stage where you've topped it with potato and celeriac rosti.  It will keep in the fridge for 3 days or can be frozen for up to 3 months.  Defrost completely before cooking if you have frozen it.


Serving: 125g | Calories: 340kcal | Carbohydrates: 42g | Protein: 21g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 111mg | Potassium: 339mg | Fiber: 15g | Sugar: 2g | Vitamin A: 2124IU | Vitamin C: 10mg | Calcium: 76mg | Iron: 7mg