---
title: Vegetarian Shepherd's Pie
author: Deliah Smith
tags: vegetarian
servings: 4
prep time: 30 minutes
cook time: 1 hour 15 minutes
---

Begin by washing @whole green-brown lentils{175%g} and @split peas{110%g}, then put them in a #saucepan{} with @water{570%ml} and simmer gently, covered, for approximately ~{45-60%minutes} or until the peas and lentils have absorbed the water and are soft.

While the lentils are cooking, wash and chop @potatoes{700%g} and boil in a separate #saucepan{} for ~{20%minutes} until soft.

While the lentils and potatoes are boiling, melt @butter{25%g} in a #frying pan{}, add @celery{2}(chopped), @onion{1}(chopped), @carrots{2}(chopped), and @green pepper{0.5}(de-seeded and chopped), and cook gently for ~{15%minutes} until softened.

Once the lentils are cooked, lightly mash them with a spoon and stir in the fried vegetables.

Add @garlic{1%clove}(crushed), @mixed herbs{0.5%tsp}, @mace{2%pinch}, @cayenne pepper{0.25%tsp}, and @salt{} and @ground black pepper{} to taste, then spoon the mixture into a #pie dish{1.75%litre} and arrange @tomatoes{225%g}(peeled and sliced) on top.

Pre-heat the oven to 190°C.

Prepare the topping by softening @onion{1}(chopped) in @butter{25%g} in a small pan. While that's cooking, mash the potatoes in a large bowl with @milk{50%ml}. Add the cooked onion and @Cheddar cheese{75%g}(grated), and mix thoroughly. Season well, then spread on top of the ingredients in the pie-dish.

Bake for about ~{20%minutes} or until the top is lightly browned.