Dinner for 6
Lentil Mushroom Shepherd's Pie
$13.30for 490 minServes 6
Lentils and mushrooms simmer with vegetables and tomatoes beneath a creamy potato-parsnip mash.
Photo: bbcgoodfood.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Mushrooms$0.40/oz typical | 20 oz | $7.90Typical price |
| Onions$1.29/lb typical | 0.4 lb | $0.52Typical price |
| Carrots$1.09/lb typical | 0.15 lb | $0.17Typical price |
| Celery$2.29 each typical | a little | $0.22Typical price |
 | Dried beans and lentils$0.11/oz typical | 13 oz | $1.47Typical price |
 | Canned tomatoes$0.08/oz typical | 14 oz | $1.13Typical price |
 | Tomato paste and sauce$0.10/oz typical | 0.5 oz | $0.05Typical price |
| Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical | 0.25 | $0.60Typical price |
| Radishes, turnips, rutabaga$1.99/lb typical | 1.1 lb | $2.19Typical price |
| Potatoes$0.99/lb typical | 1.65 lb | $1.64Typical price |
 | Butter$0.40/oz typical | 3.5 oz | $1.41Typical price |
| Milk$0.04/oz typical | 1.75 oz | $0.07Typical price |
| Cheddar and shredded cheese$0.30/oz typical | 1.75 oz | $0.53Typical price |
| Total for the servings shown | $19.96 | ||
Pantry staples you likely have
Olive and cooking oilWine, beer and spiritsAsian sauces and pastesSoy sauce
Not included in the cost.
Swaps
- Swap Carrots for Sweet potatoesabout $0.20/lb more at typical prices
- Swap Potatoes for Sweet potatoesabout $0.30/lb more at typical prices
- Swap Onions for Red onionsabout $0.20/lb more at typical prices
- Swap Cheddar and shredded cheese for Mozzarellaabout the same price
- 90 minstart to table
- Mediumdifficulty
- 6servings as written
- $$typical cost tier
British and IrishDinnersCold-weather comfort
Typical price
$3.33 per serving$13.30 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 500 g chestnut mushrooms sliced
- 1 tbsp olive or vegetable oil
- 1 onion finely chopped
- 1 carrot finely chopped
- 1 celery stick finely chopped
- 380 g carton or 390g can green lentils drained
- 175 ml red wine
- 400 g can chopped tomatoes
- 1 tbsp tomato purée
- 1 dash worcestershire sauce
- 2 tsp red wine vinegar
- 1 tbsp soy sauce
- 200 ml vegetable or mushroom stock
- 1 few thyme leaves to serve
- 500 g parsnips chopped
- 750 g potatoes such as maris piper or king edwards
- 100 g butter
- 50 ml milk
- 50 g cheddar grated
Steps
- Heat the oven to 400 F and grease a deep 9-by-13-inch baking dish with oil.
- Boil the potatoes and parsnips in salted water for 20 minutes until tender, then drain and mash with butter and milk.
- Heat the oil in a large skillet over medium heat, then cook the onion, carrot, celery, and mushrooms for 10 minutes.
- Stir in the lentils, wine, tomatoes, tomato purée, Worcestershire sauce, vinegar, soy sauce, and stock, then simmer for 20 minutes.
- Spread the filling in the baking dish, cover it with the mash, and sprinkle the cheddar over the top.
- Bake for 25 minutes until bubbling and lightly browned, then rest for 5 minutes.
Main ingredient on sale this week? See what to make with dried beans and lentils on sale.
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