HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLentil Shepherd's Pie
Lentil Shepherd's Pie

Lentil Shepherd's Pie

with Parmesan Mash Topping

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A vegetarian dinner that’s comfort food at its best? Sign us up! This herby, tomato lentil base gets a golden potato topping and piles of melted, oozy cheese for a hearty bake that will warm you up from the inside out.

Tags:VeggieNot Suitable for CoeliacsNaturally Gluten-Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

dried porcini mushrooms




brown onion



2 clove


1 bunch


1 bunch


1 tin


1 packet

grated Parmesan cheese


1 sachet

tomato paste

1 tub

vegetable stock pot

1 bag

green beans

1 bag

baby spinach leaves

Not included in your delivery

Olive Oil

¼ tsp


2 tbs



50 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2730 kJ
Fat31 g
of which saturates17.3 g
Carbohydrate60 g
of which sugars19.4 g
Protein24.3 g
Sodium1539 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Baking Sheet with Baking Paper
Instructionsarrow up iconarrow up icon
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Bring a kettle of water to the boil. Bring a medium saucepan of salted water to the boil. In a heatproof jug or bowl, combine the boiling water from the kettle (1/2 cup for 2 people / 1 cup for 4 people) and dried porcini mushrooms. Set aside. Peel the potato and cut into 2cm chunks. Finely chop the brown onion and carrot (unpeeled). Finely chop the garlic. Pick and finely chop the rosemary leaves. Pick the thyme leaves. Drain and rinse the lentils.


Cook the potato in the boiling water and cook until soft when pierced with a knife, 10-15 minutes. Drain well and return to the saucepan. Add the salt, milk and 1/2 the butter. Mash with a potato masher or fork until smooth. Stir through the grated Parmesan cheese. Season with pepper.


While the potato is cooking, heat the remaining butter and a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and carrot and cook, stirring, until softened, 6-7 minutes. Add the garlic (reserve a pinch for the greens), rosemary and thyme and cook until fragrant, 1 minute.


Drain the porcini mushrooms, reserving the soaking liquid, and roughly chop. Add the tomato paste to the veggies and stir to combine. Add the porcini mushrooms and soaking liquid (leave any gritty bits at the bottom of the jug), lentils and vegetable stock pot. Simmer until thickened slightly, 2-3 minutes. TIP: Add a splash of water if the mixture looks dry.


Preheat the grill to high. Transfer the lentil mixture to a baking dish and top with the Parmesan mash. Run a fork over the mash to create an uneven surface, then place the pie under the grill. Cook until the top has browned slightly, 5-10 minutes. Trim the green beans. Wash out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the green beans, tossing, until tender, 3-4 minutes. Add the reserved pinch of garlic and the baby spinach leaves and cook until wilted, 1 minute. Season with salt and pepper.


Divide the lentil shepherd's pie and garlic greens between plates.