Mushroom and Lentil Shepherdless Pie
A rich mushroom and lentil filling under golden mash, a full flavour veggie take on a classic.
- Time1 hr 15
- LevelEasy
- Costabout £0.92 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.
Ingredients
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Method
- 1
Boil the potatoes in unsalted water for 20 minutes until soft. Drain, then mash with the spread, oat milk and pepper.
20 min - 2
While they cook, heat the oil in a large pan and cook the onion, carrots and celery for 8 minutes. Add the mushrooms and cook for 8 minutes until golden.
16 min - 3
Stir in the garlic and purée for 1 minute. Add the lentils, water and thyme. Simmer for 30 minutes until the lentils are tender and the sauce is thick.
30 min - 4
Heat the oven to 200°C (180°C fan). Stir the vinegar and peas into the filling and tip into a baking dish.
- 5
Spoon over the mash and rough up with a fork. Bake for 25 minutes until golden.
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.