This delicious take on a shepherd’s pie gives 5 different sources of vegetables in one sitting! Two meals in one, this filling also makes the base of the Veggie Bolognese, a great way to make the most of ingredients and have an easy dinner the next day.
These recipes are designed for you to cook together as a family. The best bits for children to help with are shown in blue, and little hands can always help with measuring ingredients and washing up!
- tablespoon oil (1 tablespoon = 3 teaspoons approx.)
- 1 onion, sliced
- 250g mushrooms, chopped
- 2 carrots, cut into cubes
- 3 garlic cloves, finely chopped
- 2 vegetable stock cubes
- 410g tin green lentils, drained
- 400g can chopped tomatoes
- 2 tablespoons dried thyme, rosemary or mixed herbs
- 25g butter or dairy free alternative (approx. 1 tablespoon or 3 teaspoons)
- Dash of milk
- 750g potatoes, about 6 medium
- 200ml water or about 1 mug
- Salt and pepper (optional)
Serves 4. Approximate cost per adult serving: 80p
- Wash all the vegetables.
- Peel and chop the potatoes into chunks. (If you are not using some of the filling to make the Veggie Bolognese another time, then you may like to add a couple more potatoes – the pie would then serve approximately 6 people.)
- Cook the potatoes in a large pan of boiling water for 15-20 minutes until soft when tested with a fork. Drain and set aside.
- Preheat the oven to 200C/Fan 180C/Gas 6.
- Peel the onion and garlic and finely chop, along with the mushrooms.
- Heat the oil in a frying pan over a low to medium heat and add the onion and carrot. Fry for 10 minutes until softened, then add the garlic, mushrooms and herbs. Cook for a further 5 minutes.
- Tip the can of chopped tomatoes into the vegetable mix and add the lentils.
- If cooking for a baby under 1, remove a small portion once heated through, then crumble in the stock cubes. Fill half of the empty tomato can with water, making sure all the tomato juice is used, and add to the mix.
- Mix well and allow to simmer until thickened, about 10 minutes. Season with a pinch of salt and pepper if needed.
- Meanwhile, mash your potatoes together well (if children are doing this part, be careful they are not too hot). Add the butter and a dash of milk, if using, until you have a soft, smooth consistency – or leave lumpy if you prefer! Remove a small portion again for your little one if necessary, then season with salt and pepper.
- Remove the vegetable and lentil mixture from the heat and save about a quarter of the mixture for the Veggie Bolognese (if making). Carefully tip into an ovenproof dish. Top with the potato mixture and cook in the oven for 20 minutes until the top is golden and slightly crispy.
- Frying pan
- Ovenproof dish
- Sharp knife
- Chopping board
- If you would prefer you can add lean lamb or beef mince in Step 6 and fry until browned.
- Make sure the veg are chopped up into small pieces for little ones.
Mushrooms are a natural source of Vitamin D which can be maximised by leaving them in the sun! We can’t get enough vitamin D from diet alone though, so it is important the whole family takes a vitamin D supplement, especially between October and April.
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