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Puy Lentil Shepherd's Pie

Puy Lentil Shepherd's Pie with Swede & Mustard Mash

This was a recent discovery from BBC Good Food and I decided to make changes of my own to suit our tastes - one we will definitely being doing again!!

Serves 6

30 minutes to prepare

1 hour cooking time


For the Topping

Large swede, peeled and cubed

5 good sized King Edward potatoes, peeled and cubed

Large knob butter



2 tbs wholegrain mustard

1 tbs Dijon mustard

For the Base

250g Puy Lentils

Large red onion, peeled and chopped

4 sticks celery, chopped

4 carrots, diced

6 garlic cloves, chopped

150g chestnut mushrooms, chopped

2 sprigs rosemary

2 sprigs thyme

Half a bottle red wine

500 ml vegetable stock

2 tbs tomato purée

1 tbs Worcs. sauce



  1. Pre-heat oven to 200c./180cFan/Gas 6.

  2. For the topping, peel and boil the potatoes until tender, drain and mash.

  3. Peel and chop swede into small cubes, boil in salted water, drain and mash.

  4. Add the potato to the swede.   Add generous knob butter, generous splash of milk and mash together, adviseable to use a potato ricer to remove all the lumps.

  5. Finally, mix in the mustard, cover and set aside.

  6. For the filling, heat butter and oil in a large pan and gently fry onion, carrots, celery and garlic for about 15 mins or until softened.

  7. Turn up heat and add mushrooms, cook for 3-4 mins.

  8. Add the herbs and lentils, pour over wine and stock and simmer gently, uncovered for about 45 mins - 1 hour - check that the lentils have cooked properly but not turned to mush.

  9. Remove from the heat and add tomato purée and Worcs. sauce.  Stir, add seasoning.

  10. Pour the filling into a casserole dish and then top with the mustard swede and mash.

  11. Bake for about 20 mins or until the topping has a golden crust.

  12. Serve with garden peas.


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