Adapted from original post by The Bethnal Greens, with permission.

http://thebethnalgreens.com/blog/2018/3/16/save-the-sheep-shepherds-pie?rq=pie

We used brown lentils and mushrooms to replace the meat in the traditional version of this dish, and it works quite well, but for added texture walnuts would be a welcome addition. Red wine could also be used to add depth by replacing up to half of the veg broth. I use olive oil in the potato mash, but a splash of a plant based “cream” or a spoon of a plant based “butter” could be added for a creamier and more authentic texture. Rosemary from our garden was used to enhance the flavour of the dish but thyme, or oregano, would also work well.

Ingredients: (bolded ingredients can be purchased from Get Loose)

1 cup lentils (red or puy)
4 tbsp olive oil
1 medium onion
2 cloves of garlic
1 stick celery
1 medium carrot
200g mushrooms
1 cup frozen peas
800g potatoes
2 tbsp tomato paste
2 1/2 cups veg broth (water and stock paste)
1 tbsp chopped fresh rosemary
Salt and pepper to taste

Method:

Preheat oven to 180C (400F)

Wash and chop the potatoes roughly to the size of golf balls and place in a large pot with cold water so that the potatoes are completely submerged. Bring to the boil add a tsp of salt and simmer for 20 min.
Drain the potatoes and return to the pot and add 2 tsp olive oil and mash with a potato masher until smooth.

Meanwhile:

Dice the onion, garlic, celery, carrot, rosemary and mushrooms and saute in a large lidded pot with 2 tbsp of olive oil and a pinch of salt. Saute the veg on a medium heat until they have softened and the mixture has cooked down, approx 10 min.
Once the veg is ready add the broth, lentils, peas and tomato paste. Bring to a boil, cover and lower heat to a simmer for 30 min. Or until the lentils are cooked.
Check the pot every 10 min to see if more liquid is needed, add liquid (stock, water or wine) 1/4 cup at a time.
Once cooked, taste and season with salt and pepper.
Empty the lentil mixture into an ovenproof casserole dish (our is square 23cm x 23cm , 9” x 9”).
Allowing the mixture to cool a little will let it set to make spreading the potato mash easier.
Carefully spread the potato mash evenly over the top of the lentil mixture.
Bake in pre-heated oven for 30 min, or until the mash turns a golden brown.
Serve with seasonal vegetables if required.