Vegetarian Shepherds Pie with Seasonal Root Mash topping

30 December 2013


300g approx Green or brown lentils

700ml (approx) hot water

a couple of sticks of celery finely chopped

2 chopped carrots

1-2 teaspoons dried mixed herbs (or any herbs you enjoy)

3 tablespoons (approx – add more or less to your own taste) tamari / soy sauce



Root Mash topping:

1 turnip – peeled, cut into chunks and steamed until soft

about 4 or 5 medium parsnips – peeled, cut into small chunks and steamed until soft

50g (approx) butter or vegan margarine

2 tablespoons (approx) milk or non-dairy milk (optional)

salt & pepper


Preheat grill to hot setting


  • Put lentils in a pan with the hot water. Cook as directed until the lentils are soft

  • Cook the turnip and parsnip at the same time as the lentils – steaming until soft.

  • Steam the carrots and celeryuntil cooked retaining a little bite. (carrots take much longer than celery so steam in separate parts of the steamer)

  • Drain the lentils and spoon into a bowl. Mash with a potato masher, then add the celeryand carrots, herbs, seasoning and soy sauce/tamari. Mix well then spoon the mixture into a large pie dish.

  • Mash the turnip & parsnip, mix together, add margarine and milk if using. Season to your taste. Spoon the root mash mix over the lentil mixture. Smooth out the mash – if you want you can then use a fork to press into the mash to create a little texture, making lines.

  •  Pop under a medium/hot grill for about 10 minutes to brown the top

  • Great served with steamed green veggies.


You can use any vegetables – courgettes are also good in the pie, use what you like, just watch out for things which take different cooking times. You could also experiment with the topping