⏱️ Enjoy with your favourite beverage | 4 min read

I’ve always believed that comfort food doesn’t need meat to deliver on flavour and satisfaction, and this Lentil Shepherd’s Pie proves exactly that. The secret is treating the lentils with respect – soaking them overnight, cooking them to just al dente, and letting them absorb all the rich, savoury flavours of sautéed vegetables, herbs, and a splash of red wine vinegar. What you get is a filling that’s every bit as hearty and satisfying as the traditional version.

The mash is where I really indulge – Nicola or Dutch Cream potatoes whipped with proper butter, cream, and a good handful of grated cheese until they’re impossibly fluffy and rich. When it bakes, the top becomes this gorgeous golden crust that gives way to creamy potato underneath. Perfect for a cold Adelaide winter’s night.

GEOFF’s Lentil Shepherd’s Pie…

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Prep Time 1

Cook Time 1

Servings: 8 people

Course: Main Course

Cuisine: Australian

Calories: 511

Ingredients Equipment Method Notes

Ingredients

250 gm whole red lentils (skin on)
300 gm brown or red onions, finely diced (2 medium)
200 gm celery (optional, I don’t use) (2-3 sticks)
250 gm carrots, finely diced (2 medium)
20 gm garlic, minced (4-5 cloves)
140 gm tomato paste
440 gm canned tomato, quality
400 gm homemade sugo or quality passata
40 ml red wine vinegar
60 ml extra virgin olive oil
150 gm button or Swiss brown mushrooms, roughly chopped
1 bay leaves, (optional)
2-3 sprigs rosemary or thyme
10 stalks parsley bunch, chopped (1/2)

Ingredients for Potato topping

1,250 gm Nicola, Royal Blue or Dutch Cream, peeled and diced
150 ml pure cream or full cream milk
150 gm unsalted butter
100 gm aged cheddar or gruyère, grated
2-3 gm Sea salt and white pepper to taste

Equipment

1 Combi Oven
1 Oven
1 Moisture plus oven
1 Induction
1 Gas Stovetop
1 Steam oven

Method

1. Prepare the lentils: Soak the whole red lentils in cold water overnight (at least 12hours). Drain and rinse thoroughly.
2. Cook the lentils: Place drained lentils in a saucepan with 5 times their volume of cold water (about 1.25 litres). Simmer for 30 minutes until al dente. Drain and set aside.
3. Prepare the potatoes: Place peeled, chunked potatoes in cold salted water. Bring to boil, then simmer for 20-25 minutes until tender. Alternatively, steam at 100% for 25 minutes in Miele Steam Oven (shelf position 2) in a perforated tray. For conventional steam ovens, use full steam setting.
4. Build the base: Heat olive oil in a large pan over medium-high heat (induction 6). Add onions, carrots, and celery. Sauté 8-10 minutes until softened. Add garlic, bay leaf, and herbs. Cook 2 minutes until fragrant.
5. Add tomato base: Stir in tomato paste and cook 2-3 minutes. Add tinned tomatoes, sugo, vinegar, and mushrooms. Bring to simmer.
6. Combine and simmer: Add cooked lentils. Season with salt and pepper. Reduce to low (induction3-4) and simmer 45-60 minutes until thick. Stir in parsley.
7. Assemble: Preheat oven to 180°C Fan Plus (shelf 2, tray underneath). Alternatively, use Moisture Plus at 180°C with 1 burst of steam on insertion. Transfer lentil mixture to oven-proof dish (30cm x 20cm) or 6 individual dishes.
8. Make the mash: Drain potatoes. Add butter, cream, and cheese. Mash until fluffy. Season with salt and white pepper.
9. Top and bake: Spoon mash over lentil filling. Create peaks with a fork. Bake 30 minutes until golden and crispy.
10. Rest and serve: Rest5-10 minutes before serving.

Notes

To Serve

Serve on warmed plates topped with grated parmesan, fresh parsley, and a drizzle of olive oil. Crusty sourdough bread on the side. For kids, add tomato sauce!

Notes

Make-Ahead: Assemble up to 24 hours ahead. Cover and refrigerate. Bring to room temp 30 mins before baking, add 10 mins to cook time.
Potato Varieties: Nicola, Dutch Cream, Desiree, or Sebago work best. Avoid waxy potatoes.
Lentils: Use whole red lentils (masoor dal whole) from health food stores or Indian grocers. If using split red lentils, reduce cooking to 15-20 minutes.
Vegan: Replace butter with olive oil, use plant milk, omit cheese or use vegan cheese.
Puff Pastry Option: Line dish and top with puff pastry instead of mash. Brush with egg wash and bake until golden.

Freezer Friendly Instructions

Fridge Friendly Instructions: Store in glass containers (400-500gm serves 1-2) for up to 4 days.
Reheat Methods:
• Steam Oven: 100% steam for 12-15 minutes
• Conventional Oven: 160°C fan-forced for 20-25 minutes, covered with foil
• Microwave: 2 minutes, stir, then 1-minute bursts until hot (3-4 minutes total)
• Stovetop: Low heat with splash of water, stirring occasionally (8-10 minutes)

Freezer Friendly Instructions

Freeze in 500gm or 770gm glass containers for up to 3 months. Leave 1-2cm headspace. Label and date. Thaw in fridge for 12-24 hours.

Reheat from thawed:
• Steam Oven: 100% steam for 15 minutes
• Conventional Oven: 150°C Fan Plus or Moisture Plus (1 burst) for 15-20 minutes
• Microwave: Two 1.5-minute bursts, stirring between

Nutrition Facts – 8 servings recipe

*The Percent Daily Values are based on a 2,000 calorie / 8370 Kilojoule diet, so your values may change depending on your calorie/kilojoule needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

GEOFF’s Lentil Shepherd’s Pie…