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Shepherd’s Pie with Beluga Lentil Mash

Shepherd’s Pie with Beluga Lentil Mash

“Okay so this isn’t strictly a pie, but it is very good take on one & it can all be chucked in a pot – no need for the oven.”

By Hugdecook 

  • Serves 4

  • 50 minutes

  • 2 pans

  • Proficient

Suitable for gluten-free

Beluga® Lentils


  • 500g lamb mince
  • 1 roughly chopped sliced white onion
  • 1 sliced stick of celery
  • 2 diced carrots
  • 500ml beef stock
  • 1 tbsp tomato puree
  • 1 tsp paprika
  • ½ tsp chipotle paste
  • 1 tsp dried mint
  • fresh oregano
  • 1 glass of red wine
  • 1 tbsp plain flour
  • olive oil, salt, pepper
  • Worcestershire sauce

For the mash


1.Heat a large heavy pot with a light drizzle of olive oil. Add the lamb mince & brown this off. The lamb mince will create its own fat so no need to add too much olive oil

2.Once browned off, strain off most of the fat & set aside. In the same pot, add the onion, celery, carrots & a few nobs of butter. Season well with salt & pepper & add fresh oregano, paprika, chipotle, mint, tomato puree. Put a lid on the pot and allow to sweat down for 10 minutes

3.Next, reintroduce the cooked lamb, add the stock, flour & the Worcestershire sauce and cook for a further 15 minutes

4.Whilst this cooks for the remaining 15 minutes, prick 2 large sweet potatoes all over and steam in the microwave for 10 minutes or until soft

5.Peel the skins, scoop out the flesh and add to a bowl. Add the lentils, egg yolk, milk, salt & pepper to taste, chilli flakes, gruyere cheese, a few dribbles of olive oil and a pinch of fresh thyme leaves. Mash and mix together

6.Serve with your favourite accompaniments

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