Scroll to Top
Follow us on:

veggie shepherd's pie recipe

A twist on a classic: Delicious veggie shepherd’s pie recipe

By LLM Reporters on 24th April 2019

Packed full of hearty vegetables and topped with irresistibly creamy mash, very few recipes can rival the wholesome shepherd’s pie. This veggie twist on a classic is rich in nutrition and the perfect crowd pleaser on a rainy day.

Serves two


1 bag of red potatoes
1 punnet of chestnut mushrooms
1 yellow onion
1 garlic clove
3 sprigs of rosemary
1 bunch of flat leaf parsley
90g cheddar cheese
1.5 tins of lentils
2 tsp ground coriander
1.5tbsp Worcester sauce
1.5 packs of tomato passata
1 pot of vegetable stock
30g unsalted butter


Put a large saucepan of water with a pinch of salt on to boil for the potato. Chop the potato into 2cm chunks (no need to peel!). Pop them into the pan of water, bring back to the boil, then lower the heat to medium and cook for 20 minutes.

Chop the onion into 1/2cm pieces. Quarter the chestnut mushrooms. Peal and grate (or press) the garlic. Pick the rosemary leaves from their stalks and finely chop.

Heat a small amount of oil in a large saucepan on medium heat. Once the oil is hot, add the onion and mushrooms. Season with salt and pepper. Put the lid on the pot and leave to cook for 5-7 minutes, stirring occasionally.

Whilst the vegetables are cooking, roughly chop the parsley with the stalks and grate the cheese. Drain the lentils in a sieve, rinse under cold water and put to one side.

The potato is ready when you can easily put a knife through. Once they’re a good consistency, drain the potatoes in a colander and return to the pan but, this time, turn off the heat. Mash with a potato masher or a fork whilst adding the butter. Mix well, then season with salt and pepper to taste. Keep to one side. Preheat your grill to its highest setting.

Add the lentils to the veggie mixture and stir in the parsley. Spoon the lentil mixture into an ovenproof dish and top with the mash. Smooth the mash over with a spoon, then sprinkle on the cheese and remaining Worcester sauce.

Leave the pie under the grill for three minutes or until the cheese is golden and bubbling!

Discover this recipe and many more in HelloFresh’s recipe archive. Alternatively, have you been tempted by our chicken and chips recipe yet?