Stripey olive shepherd’s pie

I was craving shepherd’s pie so much this week, and boy oh boy did I come out with a banger in the end. It’s got your usual wholesome veggies and lentils, but I really think a small handful of olives adds an amazing savoury element and takes the dish to an extra level of tastiness. The old boyfriend went mad for it, and we fought over the leftovers to take to work for lunch. As for the stripes, I just thought it would be real cute to make two types of mash and make a stripey pattern on top, but of course you could just have one type if you aren’t of such a frivolous disposition. Conversely, you could use the two colours to make a crazy amazing pattern if you are of an even more frivolous disposition. Let me know either way.

Serves 4

Ready in an hour


  • 2 sweet potatoes
  • 2 white potatoes


  • 1 leek
  • 2 carrots
  • 125g dried lentils
  • Small handful of olives, sliced
  • 1 tin of plum tomatoes
  • Half a veggie stock cube
  • 1 tsp. rosemary, dried or fresh


  • Cook your potatoes. You can chop them and simmer in boiling water for 10 minutes or so, but I find it cleaner and easier to microwave them. Chop both types into large chunks and throw into a large bowl (one colour on each side); cover with cling film. Microwave on full whack for 9 minutes. When it’s done carefully remove the cling film and allow them to cool a little.
  • In the meantime, put your lentils in a small pan of water and bring to the boil; cook for 12 minutes
  • Slice your leeks and chop your carrots into small chunks. Finely chop the rosemary if it’s fresh). Sauté the veg and herbs in a splash of oil for 6-7 minutes until softened.
  • Add in the chopped tomatoes, stock cube, and olives, and season with black pepper.
  • Once your lentils are done, drain them and add to the veggie pan. Simmer for 5 more minutes, breaking the tomatoes up a little bit.
  • Whilst that’s ticking away, you can get back to your now cooled potatoes. I like to take this opportunity to remove the skin from the sweet potatoes, but you don’t have to. Mash each type of potato with a splash of oil and a pinch of salt and pepper.
  • Pre-heat the oven to gas mark 6. Pour the veggie filling into a nice casserole pan, and top with your potato, making it as pretty as you like.
  • Bake for 15-20 minutes until a little crisp on top. Serve up in hearty wodges and enjoy.

4 Comments Add yours

  1. Adding sweet potatoes to this classic recipe is a super idea!

    Liked by 1 person

    1. Colour + extra plant power too! 🙂


  2. Lovely recipe – I haven’t made a shepherds pie since going near vegetarian so I’d love to experiment with lentils as the filling. Your comment made me laugh about the debate over who gets the leftovers for work – as that also happens in my house too!


    1. Hahaha! One lunch tradeable for three nights doing dishes I say 🙂

      Liked by 1 person

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