Mushroom and Lentil Shepherd's Pie

A vegan dinner for one. Quantities are for a single portion; multiply them to batch cook.

At a glance

  • 608 kcal, 32g protein, 119g carbs, 3g fat and 30g fibre per serving (approximate)
  • About 40 minutes, preparation and cooking
  • Estimated cost £1.73–£1.81 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.

Ingredients

  • ¾ of a standard tin of green lentils, drained
  • 200g mushrooms
  • 1 onion
  • 2 carrots
  • 250g sweet potato mash
  • 200ml vegetable stock

Method

  1. Heat the oven to 200°C (180°C fan).
  2. Cook green lentils, mushrooms, onion and carrots in a pan over medium heat until softened and hot through.
  3. Add vegetable stock and simmer for 8-10 minutes, until the filling has thickened and is no longer loose.
  4. Season the filling, then tip it into an ovenproof dish and level the surface.
  5. Spread the sweet potato mash evenly over the top, right to the edges so the filling is sealed in, and rough up the surface with a fork.
  6. Bake for 20-25 minutes, until the topping is golden and the filling is bubbling at the edges. Rest for 5 minutes before serving.

Making it ahead

Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.

Allergens

No regulated allergen is listed for the usual UK form of these ingredients. May contain, depending on the product: Celery, Cereals containing gluten, Soybeans. This is not a label check and is not an allergen-free guarantee; always read the packaging.

Browse all 169 recipes

Used in these meal plans