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.
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.
Recipe Notes
- If serving to a baby use homemade, low sodium stock or replace with water.
- You can replace the sweet potato with white potatoes if you prefer.
- Cheese is optional.
Nutritional values are an ESTIMATE only, calculated using an online nutrition calculator. It should be used as a rough GUIDE only.
celery not in the ingredients list…. just sayin 🙂
Sorted, thank you!
How many does this serve, would you say?
Thanks! My whole family loves your recipes.
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
Thanks for your feedback Sue. I’m so glad you are enjoying my recipes and that even your husband is too!
Hi,
Just wondering how many does this recipe serve?
Love your recipes 🙂
Thanks
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.
Loved this
Looks delish but any alternative to lentils? My other half hates them! Thank you
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?
Can This recipe be frozen?
Hi Carol, yes you can freeze it 🙂
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 !
Hi Jennifer, you can thaw in the fridge overnight and then cover with foil before reheating.
Hi, where dose the bay leaf go?
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 🙂
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.
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?
Hi, How long can you freeze it for?
Hi Kylie, Freeze for up to 3 months 🙂
Thanks
Hello, do you use dry lentils or tinned?
Dried red split lentils 🙂