Lentil and Walnut Shepherd's Pie
Green lentils and toasted walnuts in a thick herby gravy, under a golden dairy free mash.
- Time1 hr 25
- LevelEasy
- Costabout £1.17 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 452kcal
- 49.9gcarbs
- 11.3gof which sugars
- 22.3gfat
- 6.9gsaturates
- 13.9gprotein
- 10.8gfibre
- 3.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toast the walnuts in a dry pan for 4 minutes until they smell nutty. Cool, then chop them roughly.
4 min - 2
Peel and chop the potatoes. Boil in salted water for 15 minutes until a knife slides in.
15 min - 3
Heat the oil in a large pan. Cook the onion, carrot and celery for 8 minutes, then add the mushrooms and garlic and cook for 5 minutes until the liquid has gone.
13 min - 4
Stir in the tomato purée and Worcestershire sauce, then the lentils, stock, thyme, rosemary and bay leaf. Simmer for 30 minutes, stirring often, until the lentils are soft and the sauce is thick.
30 min - 5
Stir in the walnuts and peas. Remove the bay leaf and spoon into a baking dish.
- 6
Drain the potatoes and mash with the spread, oat milk and salt. Spread over the filling and rough it up with a fork.
- 7
Bake at 200°C (180°C fan) for 25 minutes until golden and bubbling at the edges. Rest for 5 minutes.
25 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
