This Mary Berry Vegetarian Shepherd’s Pie is a real treat for a wholesome family dinner and so easy to make! No complicated meat-substitutes required, just simmer the earthy lentils and mushrooms with fresh herbs and let the oven work its magic to create a bubbling, comforting, and perfectly golden-crusted masterpiece. Make it once and you’ll never go back to standard frozen veggie pies again! It’s delicious with a side of buttery pointed cabbage, a pile of roasted root vegetables, a splash of vegetarian gravy, a glass of crisp white wine; in fact most things.
Mary Berry Vegetarian Shepherd’s Pie Recipe Ingredients
For the Lentil and Mushroom Base:
- 2 tablespoons sunflower oil
- 1 large onion, finely chopped
- 2 large carrots, diced small
- 2 leeks, thinly sliced
- 250 g chestnut mushrooms, finely chopped
- 2 garlic cloves, crushed
- 250 g dried Puy lentils (or 2 cans of green lentils, drained)
- 1 tablespoon tomato puree
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- 600 ml vegetable stock
- Salt and freshly ground black pepper
For the Potato Topping:
- 1 kg (2.2 lbs) Desiree or King Edward potatoes, peeled and cubed
- 50 g butter
- 4 tablespoons milk or double cream
- 100 g sharp cheddar cheese, grated
- Salt and pepper, to taste
How To Make Mary Berry Vegetarian Shepherd’s Pie Recipe
- Sauté the aromatics: Heat the sunflower oil in a large, deep pan. Add the onion, carrots, and leeks. Cook over a medium heat for 8 to 10 minutes until the vegetables have softened and the onions are golden.
- Brown the mushrooms: Stir in the finely chopped mushrooms and garlic. Increase the heat slightly and cook for 5 minutes. The mushrooms are the “secret” to the meaty flavor, so let them brown properly to release their umami depth.
- Simmer the base: Stir in the dried Puy lentils, tomato puree, balsamic vinegar, and thyme. Pour in the vegetable stock and season well with salt and pepper. Bring to a boil, then reduce the heat, cover, and simmer for 25 to 30 minutes until the lentils are tender and most of the liquid has been absorbed into a thick gravy. (If using canned lentils, reduce the stock to 200 ml and simmer for only 10 minutes).
- Prep the mash: While the lentils are simmering, boil the potatoes in salted water for 15 to 20 minutes until soft. Drain well and mash with the butter and milk until silky smooth. Stir in half of the grated cheese.
- Assemble the pie: Preheat your oven to 200 C (180 C fan). Pour the lentil mixture into a large ovenproof baking dish. Spread the mashed potatoes evenly over the top, smoothing it to the edges to seal in the filling.
- The golden crust: Use a fork to create a pattern of ridges across the surface of the mash. Sprinkle the remaining cheddar cheese over the top.
- Bake to perfection: Bake for 25 to 30 minutes until the filling is bubbling and the cheese is golden-brown and crispy. Let it stand for a few minutes before serving.
Recipe Tips
- Puy Lentil Choice: Mary always recommends Puy lentils (the small dark green ones) because they hold their shape during cooking. Red or yellow lentils will turn into a mush, which is great for soup but lacks the “mince-like” texture needed for a Shepherd’s Pie.
- Mushroom Texture: Use a food processor to pulse the mushrooms into very fine pieces. This allows them to blend into the lentils, mimicking the texture of minced meat and providing a much richer flavor profile.
- Balsamic Vinegar: Don’t skip the balsamic! It provides a necessary acidity and a dark color that makes the vegetable gravy look and taste like a traditional meat-based sauce.
- Cheese Variations: If you want a sharper crust, mix a little Parmesan with the Cheddar for the topping.
What To Serve With Mary Berry Vegetarian Shepherd’s Pie?
This Mary Berry Vegetarian Shepherd’s Pie Recipe is a hearty, savory meal that needs a fresh or sweet pairing! Buttery Pointed Cabbage with Caraway is the quintessential choice for a classic Sunday dinner feel. For a balanced meal, a side of Honey-Glazed Parsnips adds a lovely roasted sweetness that pairs perfectly with the earthy lentils! A dollop of Redcurrant Jelly or a glass of Chilled Rosé pairs wonderfully with the thyme and balsamic notes.
How To Store Mary Berry Vegetarian Shepherd’s Pie
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually improve as the lentils continue to absorb the herbs.
- Reheat: Reheat in the oven at 180 C for 15 minutes to keep the topping crispy. You can use a microwave, but the mash may lose its “crunch.”
- Freezing: This pie freezes beautifully! Assemble the pie but do not bake it. Wrap tightly in foil and freeze for up to 3 months. Bake directly from frozen at 190 C for 50 to 60 minutes.
Mary Berry Vegetarian Shepherd’s Pie Nutrition Facts
- Calories: 410 kcal (per serving)
- Total Fat: 18 g
- Saturated Fat: 9 g
- Cholesterol: 35 mg
- Sodium: 480 mg
- Total Carbohydrates: 42 g
- Sugar: 7 g
- Protein: 18 g
- Fiber: 9 g
Nutrition information is estimated and based on a yield of 6 servings.
FAQs
Yes! Replace the butter and milk in the mash with olive oil and a splash of plant-based milk, and use a vegan cheese alternative for the topping.
This happens if the stock wasn’t allowed to reduce enough. If it looks too thin after 30 minutes, remove the lid and simmer on high for 5 minutes to boil off the excess liquid.
Absolutely. Sweet potato mash makes a delicious, lower-glycemic alternative, though it will be much softer than regular potato mash.
Try More Recipes:
- Mary Berry Venison Cottage Pie Recipe
- Mary Berry Chicken Leek And Mushroom Pie
- Mary Berry Chicken And Bacon Pie Recipe
Mary Berry Vegetarian Shepherd’s Pie Recipe
Description
A nutritious and deeply flavorful meat-free alternative featuring Puy lentils, chestnut mushrooms, and leeks under a cheesy mashed potato crust.
Ingredients
Instructions
- Sauté onion, carrots, and leeks in oil until soft.
- Add mushrooms and garlic; cook until browned.
- Stir in lentils, puree, vinegar, thyme, and stock; simmer for 25-30 mins.
- Mash boiled potatoes with butter and milk; add half the cheese.
- Pour lentils into a dish and spread the mash on top.
- Sprinkle with remaining cheese and bake at 200 C for 25-30 mins.
Notes
- Browning the mushrooms is the key to a savory “meaty” base.
- A perfect recipe for Meat-free Monday or a healthy family supper.
- Using dried Puy lentils provides the best texture for this pie.
