Spiced veggie shepherd’s pies
Serves: 4
Prep time: 40 minsTotal time: 
Photograph Dan Jones
Spiced veggie shepherd’s pies
Recipe by Lucy Jessop
Serves: 4
Prep time: 40 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
353Kcal
Fat
17gr
Saturates
10gr
Carbs
31gr
Sugars
22gr
Fibre
12gr
Protein
17gr
Salt
4.2gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 3 garlic cloves, finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- ½ tsp crushed chillies
- 1 x 400g tin chopped tomatoes
- 400ml hot vegetable stock
- 1 x 400g tin Puy or green lentils, drained and rinsed
- 2 tbsp sundried tomato paste (optional)
- 1 tsp garam masala
- 1 tbsp chopped coriander
- 1 tbsp chopped mint
For the mashed carrot topping:
- 1 tsp cumin seeds
- 750g carrots, peeled and cut into 2cm slices
- 500ml hot vegetable stock
- a knob of butter
- 1 tbsp chopped coriander and mint leaves
- 200g feta cheese, crumbled
- 1 tbsp chopped mint leaves
Step by step
Get ahead
Make up to the end of step 4 up to a day ahead, cool, cover and chill. Bake from chilled for 30-40 minutes until piping hot through, cover with foil if it's browning too fast. The assembled pie can be cooled and frozen before baking; defrost and bake to serve.
- Heat the oil in a deep frying pan, cook the onion, carrot and celery gently for 10 minutes, until almost softened. Stir in the garlic, coriander, cumin, cinnamon and chilli, and cook for a further 2-3 minutes.
- Stir in the tomatoes and 400ml stock. Bring to the boil, reduce the heat and simmer gently for 15 minutes. Stir in the lentils, tomato paste, if using, and garam masala; simmer for a further 5 minutes. Season to taste. Stir in the herbs.
- Meanwhile, put the cumin seeds in a large saucepan, toast over a medium heat for 2 minutes, then add the carrots, cover with the stock and bring to the boil. Cover with a lid and simmer for 15 minutes until tender. Drain well through a sieve (to keep the cumin seeds), then return to the pan and mash with the butter. Stir in the herbs, then briefly fold in the feta. Preheat the oven to 200°C, fan 180°C, gas 6.
- Transfer the lentil mixture to 4 x 300ml individual pie/baking dishes (or a 1.5-2 litre capacity baking dish). Spoon the carrot mash on top of the pies (or pie).
- Transfer to a baking sheet and bake for 25-30 minutes until bubbling and golden.
