I first made this Lentil Shepherd’s Pie when Finn was in the early stages of eating solids and preferred softer foods. The pie is lovely and soft making it perfect for both spoon-fed and baby-led weaning babies.
Of course, it isn’t limited to just baby food, Lentil Shepherd’s Pie is a delicious family meal for all ages.
What is Shepherd’s Pie?
Shepherd’s Pie, or Cottage Pie, is a meat pie with a crust of mashed potato. Shepherd’s Pie is generally made with lamb, and Cottage Pie usually applies to one made with beef.
So technically this isn’t a Shepherds Pie at all. Often meat-free versions are named Shepherdless Pies but I’ve just stuck with Shepherd’s Pie for this recipe!
The Lentil Base
The lentil base is something I make a version of regularly. I use it in Lentil Lasagne or serve it as an alternative to a meat bolognese. It is easy to make and very baby / child-friendly.
Do You Have to Use Sweet Potato?
I used sweet potato for this Lentil Shepherd’s Pie recipe because Finn (and now Rory) are crazy over sweet potato. I have, however, also made this pie using standard mashed potato and have even made a version using a mixture of mashed potato with mashed carrot, like in this Five a Day Pie.
Use what you think your kids would like best. If they love the pie you can always try a different topping the next time you make it!
Finn (now 6) still enjoys this dish. It is a perfect meal solution for when I have no meat in the fridge. Lentils are a good source of protein and the whole dish is full of vegetables to help reach your five a day.
Have you tried this recipe? I’d love to know what you think. Please leave a comment below or tag me on Instagram or Facebook.
*This post was first published in Nov 2013. Photos were updated in March 2018 but the recipe remains the same.
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Lentil Shepherd"s Pie
Ingredients
- 1 tbsp Olive Oil
- 2 onions (finely chopped)
- 1 celery stalk (finely chopped)
- 2 carrots (finely chopped)
- 2 garlic cloves (minced)
- 1 bay leaf
- 185g ( 1 cup) red split lentils
- 400g (1 can) tin chopped tomatoes
- 2 tbsp tomato puree
- 625ml 2 .5 cups Veg stock *SEE NOTE 1
- Topping
- 750g Sweet Potato (peeled and cut into chunks) *SEE NOTE 2
- 50g (1/2 cup) Cheddar Cheese (grated) *SEE NOTE 3
Instructions
- Heat the oil in a large saucepan and sauté onion, carrots, celery and garlic for 10 mins or until softened
- Stir in the lentils
- Add tomatoes, tomato puree, bay leaf and 1 cup of stock.
- Reduce the heat and simmer for approx. 30 mins (until the lentils are soft and the sauce has thickened) (Keep adding more stock as needed)
- Meanwhile, preheat oven to 220c / 430F and place the sweet potato in a pan of boiling water. Boil until soft (approx. 15 mins)
- Thoroughly drain and mash the potatoes.
- Transfer the lentil mixture to a oven proof dish and top with the sweet potato.
- Sprinkle with cheese (optional) and cook in oven for approx. 15 mins.
Video
Recipe Notes
- If serving to a baby use homemade, low sodium stock or replace with water.Â
- You can replace the sweet potato with white potatoes if you prefer.
- Cheese is optional.Â
Tabitha says
I just wanted to ask what tomato purée is? Is it just tomato sauce or is it tomato paste? Thanks so much 🙂
Amy says
Hi Tabitha, it is tomato paste. 🙂
Victoria Mukungulu says
Huge hit with 16 month old! He wolfed it down! Even wanting sends! Thank you xx
Amy says
Great to hear! Thanks Victoria 🙂
Emma Dave says
Hello, looking forward to trying this recipe. I just wanted to check if the oven temperature and timings are for a fan oven or a standard oven? I have a fan oven.
Amy says
Hi Emma, I use a fan oven 🙂
Kaylie says
Delicious! My 9 month old loved it and so did I. I baked slightly longer, added 1/2 cup ground beef to the lentil mixture, and used 2 cups of Mutti tomato purée as the tomato ingredients because I didn’t have chopped tomatoes. It is an incredibly filling dish and very flavorful. This was the first dish I’ve made that my little one and I could share. So grateful I found your site! Thank you for sharing your wisdom 🙂
Amy says
Thanks Kaylie, so glad you enjoyed it 🙂
Maya says
My 12 month old loved this! So hearty and tasty. I can’t wait to try your other recipes.
Amy says
Thanks Maya, so happy your little one enjoyed it. Hopefully you have success with some other recipes 🙂
Claire says
Very yummy my 9 month old loved it! Have you tried freezing this recipe?
Amy says
Thanks Claire, I’m glad you enjoyed it. Yes you can freeze 🙂
Jacinta liu says
Hi Amy, thanks for sharing this recipe. This was so delicious, and it tasted even better the next day! I didn’t have celery, so I subbed it with some mushrooms. I’ll also be adding more cheese on top next time. Will definitely be cooking it again. Thank you!
Amy says
Thanks, Jacinta. You can never add too much cheese! 😉
Sandra says
Great easy recipe and really tasty. Halved the quantities and a good meal for two adults with a side salad
Amy says
Glad you enjoyed it, Sandra 🙂
Sharon says
First real vegetarian recipe. My husband and I loved it and will make for the family. Thanks and great site!
Amy says
Thank you, Sharon, so glad it was a hit. Thanks for taking the time to let me know 🙂
Markella says
Hello, do you use dry lentils or tinned?
Amy says
Dried red split lentils 🙂
Kylie says
Hi, How long can you freeze it for?
Amy says
Hi Kylie, Freeze for up to 3 months 🙂
Kylie says
Thanks
Herleen says
Hi, your ingredients say 2.5 cups of stock but the recipe says 1 cup. I was just wondering which it is.
I am also a fan of your recipes, glad I found the site.
Amy says
Hi Herleen, So you start with one cup of stock and add the rest as needed. Keep checking and add more stock as it absorbs, until the lentils are soft. Does that make sense?
Kj says
Hi, where dose the bay leaf go?
Amy says
Hi Kj, Thanks for spotting that I hadn’t included it in the recipe instructions. I have edited it now, you add it with the tomatoes. Enjoy 🙂
Lena says
Loved it! Perfect dish for the whole family! Will definitely do it again 🙂
Jennifer says
Hi can I just check, how would you cook it from frozen ? I made a batch and my 18 month old absolutely demolished it ! Lots left over so want to freeze . Thanks !
Amy says
Hi Jennifer, you can thaw in the fridge overnight and then cover with foil before reheating.
Carol says
Can This recipe be frozen?
Amy says
Hi Carol, yes you can freeze it 🙂
Lisa Watson says
Looks delish but any alternative to lentils? My other half hates them! Thank you
Amy says
Hi Lisa, I use lentils in this to replace minced beef. Could you just do mince or are you looking for an alternative vegetarian option?
Jackie says
Loved this
Claire says
Hi,
Just wondering how many does this recipe serve?
Love your recipes 🙂
Thanks
Amy says
Thanks Claire, I love that you are enjoying the recipes. I’m never great with portion sizes. In my house when I make something that feeds 6 it is usually gone between the 4 of us (thanks to the hearty appetites of my hubby and boys!) I’d say it maybe serves 6? Sorry, I haven’t made it in a while.
Sue says
I am slowly making my way through all your delicious recipes and this one is by far my favourite! So much flavour and that without any seasoning. It’s so yummy, that my husband even took some to work today. I am a full-time working mom but insist on making all my daughters meals from scratch. Your recipe’s are easy and quick and most I can make in bulk and freeze for another day. Thank you for sharing! You made this moms life much easier. Sue from South Africa
Amy says
Thanks for your feedback Sue. I’m so glad you are enjoying my recipes and that even your husband is too!
Shiela says
How many does this serve, would you say?
Thanks! My whole family loves your recipes.
emma says
celery not in the ingredients list…. just sayin 🙂
amy says
Sorted, thank you!