Shepherd's Pie

Shepherd's Pie

By Monroe (Québec)


  • 1 ½ cups dried lentils, rinsed
  • 5 pounds baking potatoes, peeled and chopped
  • 2 tablespoons butter
  • 2 medium onions, peeled and chopped
  • 2 cups frozen or fresh sweet corn
  • 1 teaspoon salt
  • 1 teaspoon thyme
  • ½ teaspoon sage
  • 1 cup milk
  • 2 tablespoons olive oil
  • Salt and pepper to taste


  1. In a medium pot, add the lentils and cover with enough water that it covers an inch above the lentils. Cook on medium heat for 20 minutes, or until soft. Drain the lentils.
  2. Preheat the oven to 350°F (176°C). Meanwhile, fill a large pot with water and bring to a boil over medium-high heat. Add the potatoes and cook over medium heat for about 10 minutes, or until soft. Drain the potatoes.
  3. In a large sauté pan, melt the butter. Add the onions and cook until softened, about 8 minutes. Add the corn, salt, thyme, and sage and cook for 2 minutes. Add the milk and cook for 2 minutes more, or until slightly thickened. Add the lentils in and stir to combine.
  4. Transfer the mixture to a large baking pan and top with the potatoes. Drizzle with the olive oil and transfer to an oven and bake for 20 minutes, or until potatoes are lightly golden. Remove from the oven. Let cool for a few minutes before eating.


Makes 6 Servings

Cook Time: 50 Minutes/Active Time: 10 Minutes