Pork and lentil shepherd's pie
Golden forked mash over a savoury pork and lentil filling. The best thing to come out of the oven all week.
Notable for: fibre, vitamin C, iron
Ingredients
- 700 gpork mince
- 220 gsplit red lentils
- 1.1 kgwashed potatoes, for the mash
- 300 gcarrots, diced
- 250 gbrown onions, diced
- 300 gfrozen peas
- 400 gchopped tomatoes
- 10 gcrushed garlic
- 2stock cubes, in 500 ml water
- 20 mlolive oil
Method
Put the potatoes on to boil for the mash, about 20 minutes until a knife slides through.
Brown the pork hard in two batches in a dry pan and pour off the fat.
Heat the oil and cook the onion and carrot for 8 minutes, then add the garlic for 30 seconds.
Return the pork to the pan with the lentils, tomatoes and stock, and simmer for 20 minutes until the lentils soften and the mix thickens.
Add the peas for the last 3 minutes and season well.
Mash the potatoes with a splash of their cooking water, spread the mash over the mince, fork the top, and bake at 200C for 20 minutes.
Fork the top before it bakes
Dragging a fork across the mash makes ridges, and ridges brown. A flat top comes out pale no matter how long you leave it in.
Storage
Keeps four days in the fridge. Freezes well whole or in portions.
Reheat covered so the mash does not dry out, then uncover for the last five minutes.
Cost per serving is indicative, based on New Zealand supermarket prices as at September 2026. Batch prices your own week against your own store on the day. Nutrition figures, including calories, are estimates rather than label readings, so always check the packet if you have an allergy. "Notable for" reflects well-established qualities of the ingredients used, not a lab measurement of this exact dish.