Find your recipes and restaurants here

Lentil shepherd's pie

Recipe from: 3/8/2001 12:00:00 AM
Ingredients 11
Servings 8


  • 8
    large potatoes, peeled and cubed
  • 30
  • 1
    large onion, chopped
  • 4
    carrots, coarsely grated
  • 1
    small green pepper, chopped
  • 820
  • 500
    cooked lentils
  • salt and freshly ground black pepper
  • a little milk
  • a little butter
  • herbs to taste


Preheat the oven to 180 ºC and oil a casserole dish. Meanwhile boil the potatoes until tender. Heat the oil in a pan and sauté the onion, carrots and green pepper until fragrant. Add the ratatouille and lentils and heat. Season to taste with salt and freshly ground black pepper. Mash the potatoes with milk and butter and season to taste with salt, freshly ground black pepper and herbs. Turn the lentil mixture into the prepared dish and top with the mashed potatoes. Bake for about 30 minutes until golden brown on top and heated through. Serve with a green salad. Serves 8-10.

Read more on: pulses  |  bake

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.