• Partnered with
  • Serves 6
  • 15 mins prep
  • 55 mins cook

Vegetable shepherd’s pie

Vegetable shepherd’s pie

Swap out the mince for lentils and add a bunch of veggies! This vegetarian shepherds pie is oh so tasty.


  • 1 tbsp oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 1 stalk celery chopped
  • 400 g mushrooms, sliced
  • 2 tsp dried thyme leaves
  • 200 ml red wine
  • 500 ml Campbell’s Real Vegetable Stock
  • 1 1/2 tbsp plain flour
  • 2 cans lentils, drained
  • 1 cup frozen peas
  • 2 tbsp dark soy sauce
  • 1/3 cup premade BBQ sauce
  • 800 g floury potatoes, peeled
  • 100 g grated cheese
  • a handful of chopped parsley
  • 25 g butter
  • 1/4 cup milk
  • salt and pepper


  1. Heat the oil in a large frying pan over medium-high heat. Add in the onion, garlic, carrots, and celery cooking gently for 2-3 minutes. Add the mushrooms, and thyme and cook gently for 6 to 8 minutes until softened.
  2. Add the wine and simmer until evaporated. Stir in the flour and gradually mix in the stock. Add the canned lentils and simmer for 25 - 30 minutes until the sauce has thickened. Preheat oven to 220°C.
  3. Prepare the mashed potatoes. Place the peeled potatoes in a saucepan of cold salted water, bring to the boil and boil uncovered until tender when pricked with a fork. Drain well and return the pan to the heat for a minute to dry the potatoes. Mash until smooth, then mix in the butter, grated cheese and parsley with a dash of milk until soft and spreadable. and Season well with salt and pepper.
  4. Add the soy sauce, BBQ sauce and peas to the vegetable mixture. Transfer to a casserole dish. Top with mashed potatoes and bake for 15-20 minutes until the pie is bubbling and the topping crisp.
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