irish granny cookbook shepherds pie
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Vegetarian Shepherd’s Pie Recipe from the Irish Granny’s Pocket Farmhouse Potato Recipes

This vegetarian version of the ever-popular shepherd’s pie is an equally hearty dish for a cold winter’s evening.

Serves 6-8


  • 1 kg/2 lb potatoes, cut into chunks
  • 3 tbsp olive oil
  • 1 large onion, roughly chopped
  • 1 green pepper, chopped
  • 2 carrots, coarsely grated
  • 2 garlic cloves, crushed
  • 3 tbsp sunflower oil
  • 115 g/4 oz mixed mushrooms, chopped
  • 2 x 400-g/14-oz cans lentils, rinsed and drained
  • 600 ml/1 pint vegetable stock (see p. 14)
  • 1 tsp yeast extract
  • 2 bay leaves
  • 1 tsp dried mixed herbs
  • salt
  • dried breadcrumbs, for sprinkling


  1. Preheat the oven to 180°C/350°F/Gas Mark 4. cook the potatoes in a large saucepan of lightly salted boiling water for 15 minutes. Drain and leave to cool, then mash with the olive oil.
  2. Put the onion, green pepper, carrots and garlic into a large frying pan with the sunflower oil and cook for 5 minutes, or until softened. Add the mushrooms and lentils and cook for a further 2 minutes, then add the stock, yeast extract, bay leaves and mixed herbs and simmer for 15 minutes.
  3. Remove the bay leaves and transfer the lentil mixture to a shallow baking dish. Cover with the potatoes and sprinkle over some breadcrumbs. Bake in the preheated oven for 20 minutes, or until the topping is golden brown. Serve immediately.
irish granny cookbook shepherds pie
Vegetarian Shepherd’s Pie Recipe from Irish Granny’s Pocket Farmhouse Potato Recipes by Fiona Biggs is published by Gill Books and is available in all good bookshops, price €5.99. Photography by Ben Potter.
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