Vegetable Shepherd’s pie


( Serves 6)

Cooking Time: 1 hour



  • Mushrooms 300 grams/ml
  • Lentils 240 grams/ml
  • Carrots 210 grams/ml
  • Celery 160 grams/ml
  • Potatoes 700 grams/ml
  • Swede 300 grams/ml
  • Garlic 5 grams/ml
  • Wine 150 grams/ml
  • Chickpeas 240 grams/ml
  • Olive oil 30 grams/ml
  • Margarine 30 grams/ml
  • Onion 120 grams/ml


  • Boil the swede and potatoes. Put the swede in about 10 minutes before you add the potatoes due to cooking time.
  • Drain and add back to the pan, and leave for 5 minutes. Add 1 tbs of olive oil and the margarine and mash until smooth - season with salt and pepper.
  • Get an ovenproof dish on a medium heat and add the rest of the olive oil.
  • Add the onion, celery and carrots to the pan and soften. After 10 add the garlic for a minute.
  • Next add roughly chopped mushrooms and cook down for another 10 minutes.
  • Add the whole tins of lentils and chickpeas, juice included, with the option of a spoonful of marmite.
  • Leave to simmer for a 5 minutes or until it has thickened. Season well.
  • Season and taste.
  • Spread the potato and swede on top and place under a grill until browned and crisped on top.

Extra Notes

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