Shepherd-less pie

Shepherd-less pie

Thrive on Five
2 adults, 2 kids
Dan Jones

A really healthy, nutritious but meat-free alternative to shepherd’s pie. The secret to this recipe is the porcini mushrooms, which give a really rich and ‘meaty’ flavour.


Quantity Ingredient
10g dried porcini mushrooms
500g potatoes, peeled
knob unsalted butter
sea salt
freshly ground black pepper
100g lentilles vertes, or puy lentils, (yields 240g+ when cooked)
2 tablespoons sunflower oil
2 medium red onions, chopped, (240g)
3 small celery sticks, finely chopped, (120g)
1 medium carrot, roughly chopped, (120g)
240g chestnut mushrooms, cut into small pieces
1/4 x 400g can of chopped tomatoes, (about 100g)
2-3 large ripe tomatoes, finely chopped, (160g)
1 teaspoon soy sauce, or to taste
1/2 teaspoon worcestershire sauce, or to taste
40g frozen peas
30g parmesan cheese, finely grated


  1. Soak the porcini in 300ml of warm water for one hour. Retaining the porcini water, strain the mushrooms using a muslin- or kitchen paper-lined sieve. Rinse the porcini to ensure no grit remains.
  2. In the meantime, boil the potatoes for 20 minutes until soft, then drain. Melt the butter in the warm pan and mash the potatoes with the butter and salt and pepper to taste.
  3. Cook the lentils in the porcini water until soft. Once cooked, set aside without draining.
  4. Preheat the oven to 200°C.
  5. Heat the sunflower oil in a heavy-based saucepan and fry the onions for eight minutes until soft. Add the celery and carrot and cook for five to eight minutes before adding the chestnut mushrooms. Cook for five minutes, then add the porcini, the lentils and their cooking water, the canned and fresh tomatoes and the soy sauce and Worcestershire sauce to taste. Cook for 20 minutes, uncovered, until the tomatoes have broken down and lost their acidity. Take off the heat and stir in the peas.
  6. Place in an ovenproof dish and top with the mashed potato. Sprinkle with Parmesan and bake in the oven for 20 minutes until golden brown.
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