zoom Lamb and red lentil shepherd’s pie

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    Lamb and red lentil shepherd’s pie

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    Lamb and red lentil shepherd’s pie

    A classic feel-good dish with a twist. This is ideal for freezing.

    • Preparation time: 20 minutes
    • Cooking time: 40-45 minutes
    • Total time: 60-65 minutes

    Makes: 4


    1 Olive oil spray
    1 onion, chopped
    2 carrots, diced
    250g essential Waitrose lean ground lamb
    2 rosemary sprigs
    227g can essential Waitrose chopped tomatoes
    200g red lentils
    450ml lamb stock, hot
    400g white potatoes, diced
    2 parsnips, diced
    3 tbsp quark or skimmed milk
    4 tbsp chopped fresh parsley


    1. Spritz a large pan with oil, add the onion, carrot and lamb and cook for 5 minutes. Add the rosemary, tomatoes, lentils and stock. Bring to the boil, cover and simmer for 15 minutes until tender add a splash of water if it’s a little dry.

    2. Meanwhile, cook the potatoes and parsnips in a pan of water for 15 minutes until tender, then drain well and mash with the quark and parsley.

    3. Preheat the oven to 190ºC, gas mark 5. Transfer the filling to a heatproof dish and spoon over the mash. Bake for 20-25 minutes until the top is crusty and golden.

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