Vegetable & Lentil Shepherd’s Pie
A hearty, vegetarian twist on the classic shepherd's pie, featuring a rich lentil filling topped with creamy mashed potatoes. This dish is both nutritious and budget-friendly, perfect for a family meal.
Allergens: contains milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 139g carbs · 12g sugars · 44g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Sainsbury's, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Asda | Tesco |
|---|---|---|
| Lentilspack 500g · use 500g | £2.00£0.40 per 100g | £2.10£0.42 per 100g |
| Mashed potatouse 1kg | 2 × £1.90907g · £0.21 per 100g | 3 × £1.10454g · £0.24 per 100g |
| Carrotsnot compared | – | £0.55 |
| Peasuse 250g | £0.39300g · £0.13 per 100g | £0.41300g · £0.14 per 100g |
| Onionpack 1kg · use 250g | £0.98£0.10 per 100g | £0.95£0.10 per 100g |
| Beef stock cubeuse 1 cube | £1.25120g · £1.04 per 100g | £1.001kg · £0.10 per 100g |
| Basket total (full packs) | £8.42 | £7.76 |
| Cost of what this recipe uses | £4.78 | £5.11 |
| Per serving | £1.19 | £1.28 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Carrots.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Weigh 500 g lentils and rinse under cold water. Peel and dice 250 g onion into 1 cm pieces, peel and cut 500 g carrots into 1 cm rounds. Measure 250 g frozen peas and set all ingredients aside.
- Heat 1 tbsp vegetable oil in a large 4‑litre saucepan over medium heat. Add the diced onion and carrot, sautéing for 5 min until the onion is translucent and the carrots soften.
- Stir in the lentils, peas and crumble the beef stock cube. Pour in 1 l of water, bring to a gentle boil, then reduce to low and simmer for 25 min, stirring occasionally, until the lentils are tender and the mixture thickens.
- Taste the stew, season with 1 tsp salt and a pinch of black pepper. If you like a bit of heat, add ¼ tsp chilli flakes. Let it rest for 2 min before topping.
- Meanwhile, place 1 kg of pre‑made mashed potato in a bowl. Warm it gently in the microwave for 30 s, then stir in 2 tbsp milk and 1 tbsp butter until silky smooth.
- Pre‑heat the oven to 180 °C. Spoon the lentil mixture into a 23 × 33 cm baking dish, spreading evenly. Smooth the top with a spatula, then dollop the mashed potato over the whole surface.
- Bake uncovered for 25 min, or until the potato is golden and the filling is bubbling. If the top turns brown too fast, tent with foil.
- Remove the dish, let it sit for 5 min so the flavours settle. The crust should be crisp, the centre hot and steaming.
- Slice into four equal portions and serve immediately, perhaps with a side of mixed salad.
Tips
- Use dried lentils to cut cost – they’re cheaper than canned.
- Cook a larger batch and freeze individual portions; defrost in the fridge and reheat once to steaming hot.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Carrots · about 500g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Peas · about 250g left
Keep the rest frozen: just reseal the bag. Use it in: Egg fried rice, Pad Thai with Chicken, Golden Syrup Flapjack Bars. - Onion · about 750g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).