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Photo of Shepherd's pie with lentils by WW

Shepherd's pie with lentils

2 - 7
PersonalPoints™ per serving
Total Time
1 hr 55 min
1 hr 30 min
25 min


Olive oil

2 tsp

Brown onion

1 medium, finely chopped


1 clove(s), crushed

Tomato paste

1 tbs

Fresh rosemary

1 tsp, chopped


500 g, button variety, quartered


2 medium, diced

Peeled celeriac

200 g, finely chopped

Dry lentils

1 cup(s), (200g)

Vegetable stock

2 cup(s), (500ml)

Ground paprika

1 tsp, mild variety

Fresh flat-leaf parsley

1 tbs, chopped


800 g, chopped

Skim milk

100 ml

Ground nutmeg

¼ tsp


1 tsp


  1. Heat oil in a large saucepan over medium heat. Cook onion and garlic, stirring, for 2 minutes. Add tomato paste, rosemary, mushrooms, carrots and celeriac and cook, stirring, for 4 minutes or until softened. Add lentils and stock and stir to combine. Bring to the boil then reduce heat and simmer, covered, for 45 minutes or until lentils are tender. Stir in paprika and parsley. Season with salt and pepper.
  2. Preheat oven to 180°C. Cook potatoes in a saucepan of boiling salted water for 20 minutes or until tender. Drain. Mash in a bowl with milk until smooth. Stir in nutmeg and season with salt and pepper.
  3. Combine cornflour and 2 tablespoons water in a bowl. Add cornflour mixture to lentil mixture and cook, stirring, for 1-2 minutes or until thickened.
  4. Spoon lentil mixture into a 1.5 litre (6-cup) capacity ovenproof dish. Top with mashed potato and bake for 20 minutes or until golden. Serve.


To make this dish vegan, replace the milk with almond or soy milk.