Shepherds Pie

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 422.0
  • Total Fat: 15.6 g
  • Cholesterol: 3.5 mg
  • Sodium: 707.5 mg
  • Total Carbs: 59.5 g
  • Dietary Fiber: 12.4 g
  • Protein: 16.4 g

View full nutritional breakdown of Shepherds Pie calories by ingredient
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Number of Servings: 4


    Lentils, 175 grams (remove)
    Water, tap, 500 grams (remove)
    Light Flora (UK), 25 g (remove)
    Celery, raw, 2 stalk, medium (7-1/2" - 8" long) (remove)
    Onions, raw, 1 medium (2-1/2" dia) (remove)
    Carrots, raw, 2 medium (remove)
    Yellow Peppers (bell peppers), .5 pepper, large (3-3/4" long, 3" dia) (remove)
    Garlic, 1 clove (remove)
    Pepper, red or cayenne, 1 tsp (remove)
    Mixed herbs, 1/2 tsp
    Split Peas, 110 grams (remove)

    Red Ripe Tomatoes, 225 grams (remove)
    Onions, raw, 1 small (remove)
    Light Flora (UK), 50 g (remove)
    Mashed Potatoes, 700 grams (remove)
    Semi-Skimmed Milk (ml) (UK), 30 g (remove)
    Cheese double Gloucester, 75 gram(s) (remove)


Wash lentils and peas and himmer gently in hot water until it is absorbed (approx 50-60 mins)
Pre heat oven to 190 (gas mark 5)
Gently cook celery, onion, carrots, pepper in the melted butter until softened. Add the cooked lentils and peas mixing and mashing together. Add gralic, herbs, pepper and season to taste. put in 3pt pie dish. put the slices of tomatoes on top of the mixture in the pie dish.

Make the topping
Gently cook the onion in the butter.
cook the potatoes in water, drain and mash, then add the onion and butter mixture and cheese and mix together, spread over the top on the mixture in the pie dish.
Bake for 20 minutes, or until golden.

Number of Servings: 4

Recipe submitted by SparkPeople user JENNIEB74.

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