Aubergine And Lentil Shepherd's Pie
A very loose interpretation of a shepherd's pie using aubergines and lentils, with harissa as the base and sweet potatoes for the top.
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6
Sweet Potato
Sun-Dried Tomato
Red Onion
Aubergine
Garlic Clove
Parsley
Walnut
Chopped Tomatoes
Balsamic Vinegar
Harissa
Lentil
Olive Oil
Salt
Black Pepper
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Notes (5)
B
Booty H.
3 months ago
This is delicious! I have a house full of vegetarians - such a great dinner!
E
Emma M.
4 months ago
Is this with dried or canned lentils?
E
Ella D.
4 months ago
·Admin
Hi Emma, either work for this recipe :)
K
Katie D.
5 months ago
(edited)
When will I learn that no matter what a recipe says…. Lentils do not take 18 mins to cook! Still stood here 50 mins later!!
P
Paul J.
8 months ago
Made a great warming pie for a pre-Christmas lunch with my (non-vegan) family.
Strange that the description mentions white potatoes, though we didn't miss them in the end.
The leftovers were actually even better after 24h in the fridge, then a week in the freezer, they were even more flavourful and very hearty. They defrosted well and after a thorough re-heating in the oven the pie was delicious with peas and some brown sauce!
Another wonderful recipe of Christina's that I'll be making again!
S
Sarah A.
10 months ago
Would this freeze well?
Mob
10 months ago
·Admin
Hi Sarah, you could freeze this after assembling and before popping it under the grill. We recommend defrosting it fully then reheating in the oven at 180°C for 15-20 mins or until very hot in the middle then popping it under the grill for 5 mins to crisp up the top. You could also reheat it directly from frozen but give it an extra 5-10 mins in the oven.