This vegetarian shepherd’s pie is hands-down the most popular recipes on the site; several friends have also made it and they always tell me how much they love it. Despite all this, I’ve not actually made it again since writing the recipe.

This week, amidst the craziness (and rain), I had a real hankering for pie-based comfort food and remembered this recipe. I stir-fried some spring greens with lots of garlic and stirred this through the mash, but otherwise followed the same recipe. And herein lies the beauty it seems, the rich tomato and red wine sauce for the lentils really holds everything together.

Perfect as a meat-free dinner (aren’t we all trying to eat less meat?) and will still satisfy those that complain when there’s no meat on the plate.

Tags: cabbage, lentils, potato

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