Lamb & Lentil Shepherd's Pie

A comforting twist on a British classic, this shepherd’s pie blends rich lamb mince with hearty green lentils and sweet root vegetables for a lighter, more sustainable take on the traditional favourite.

Topped with buttery Wilja potato mash and baked until golden, it’s wholesome, flavour-packed, and perfect for a family supper.

Serves 4

In the Box

• Lamb mince (approx. 300 g)
• Brown onions (250 g)
• Suffolk carrots, washed (300 g)
• Wilja potatoes (600 g)
• Green lentils (400 g)
• 2 celery stalks
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From Your Fridge / Store Cupboard

• 50 g butter
• 75 ml milk
• 1–2 tbsp olive oil or rapeseed oil
• 1 tbsp tomato purée
• 1 tsp Worcestershire sauce (or soy sauce)
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 1 tbsp plain flour
• 250 ml beef or vegetable stock
• Salt & freshly ground black pepper

Cooking Instructions

1. Preheat oven to 200 °C / 180 °C fan / Gas 6.
2. Cook the potatoes:
   Peel (if you like) and chop the potatoes into chunks. Boil in salted water for about 15 minutes until tender. Drain, then mash with the butter and milk. Season to taste.
3. Prepare the lentils:
   Rinse the lentils. Simmer in a saucepan of water for about 15 minutes until just tender, then drain.
4. Make the filling:
   Heat the oil in a large pan. Add the diced onion, carrot, celery and cook for 8–10 minutes until softened.
   Stir in the lamb mince and cook until browned all over.
5. Build flavour:
   Stir in the tomato purée, flour, thyme, Worcestershire sauce, and a little salt and pepper.
   Pour in the stock and add the cooked lentils. Simmer for 10–15 minutes until the sauce thickens slightly.
6. Assemble & bake:
   Spoon the lamb-lentil mixture into an oven dish. Top evenly with mashed potato and rough up the surface with a fork.
   Bake for 20–25 minutes until golden and bubbling.
7. Serve:
   Let stand for a few minutes before serving. Delicious with buttered greens or a crisp salad.