Annabel Karmel'S Vegetarian Shepherd'S Pie For Kids

Name: Annabel Karmel'S Vegetarian Shepherd'S Pie For Kids
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium red onion, finely chopped (100g); 1 medium carrot, peeled and grated (75g); 1 garlic clove, crushed; 150 g green lentils, rinsed; 1 (400 g) tin chopped tomatoes; 350 ml vegetable stock; 150 ml water; 2 tablespoons tomato puree; 1 tablespoon soy sauce; 4 teaspoons brown sugar; 5 tablespoons frozen peas (optional); 750 g potatoes, peeled and cubed; 20 g butter; 4 tablespoons milk; 1 egg, lightly beaten

Servings: persons

1 tablespoon olive oil
1 medium red onion, finely chopped (100g)
1 medium carrot, peeled and grated (75g)
1 garlic clove, crushed
150 g green lentils, rinsed
1 (400 g) tin chopped tomatoes
350 ml vegetable stock
150 ml water
2 tablespoons tomato puree
1 tablespoon soy sauce
4 teaspoons brown sugar
5 tablespoons frozen peas (optional)
750 g potatoes, peeled and cubed
20 g butter
4 tablespoons milk
1 egg, lightly beaten

1
Heat the oil in a large saucepan and saute the onion and carrot for 8-10 minutes stirring occasionally until soft and starting to brown. Add the garlic and cook 1 minute then stir in the lentils, tomatoes, stock, water, tomato puree, soy sauce and sugar.
2
Bring to a boil, reduce the heat and simmer for 40-45 minutes, until the lentils are soft (older lentils will take a little longer). Add a little extra water if the pan gets too dry.
3
Meanwhile, boil the potatoes in plenty of salted water for around 15 minutes, until just tender. Drain the potatoes then mash well. Beat in the butter and milk and season to taste with salt and pepper.
4
Season the lentils to taste with pepper then divide them between small baking dishes or ramekins. I used 6 ramekin dishes 9cm diameter and 4 cm depth. Spread the mashed potato over the lentils and mark in ridges with a fork. Refrigerate until needed.
5
Preheat the oven to 200c/400G/Gas 6/ Fan 180c. Put the pies on a baking sheet, brush the tops with the beaten egg and bake for 25-30 minutes, until the potato is golden on top and the pie is piping hot. Cool slightly and check temperature before serving.
6
Pies can be wrapped in clingfilm and frozen. Defrost overnight in fridge.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium red onion, finely chopped (100g), 1 medium carrot, peeled and grated (75g), 1 garlic clove, crushed, and more.

Yes, Annabel Karmel'S Vegetarian Shepherd'S Pie For Kids falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!