This 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.
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Lentil Shepherd"s Pie
Ingredients
- 1 tablespoon 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 tablespoon tomato puree
- 625ml 2 .5 cups Veg stock *SEE NOTE 1
- Topping
- 750g Sweet Potato (peeled and cut into chunks) *SEE NOTE 2
- 50g (½ 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
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!