Vegetable shepherd’s pie

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

  • 15 mins preparation
  • 55 mins cooking
  • Serves 6
  • Print


  • 1 tablespoon oil
  • 1 onion, chopped
  • 4 clove garlic, minced
  • 2 carrots, peeled and chopped
  • 1 stalk celery chopped
  • 400 gram mushrooms, sliced
  • 2 teaspoon dried thyme leaves
  • 200 millilitre red wine
  • 500 millilitre Campbell's Real Vegetable Stock
  • 1 1/2 tablespoon plain flour
  • 2 cans lentils, drained
  • 1 cup frozen peas
  • 2 tablespoon dark soy sauce
  • 1/3 cup premade BBQ sauce
  • 800 gram floury potatoes, peeled
  • 100 gram grated cheese
  • a handful of chopped parsley
  • 25 gram 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.