Nutrition >> Lentil shepherd's pie

Lentil Shepherd's Pie

  • VG | GF | NF
  • Serves 4
Lentil Shepherd's Pie
  • 280 kcals/serving
  • 15g Protein
  • 1g Fat
  • 65g Carb
Lentil Shepherd's Pie
Lentil Shepherd's Pie
  • 280kcal
  • 15g Protein
  • 1g Fat
  • 65g Carb

Lentil Shepherd's Pie

  • VG | GF | NF
  • Serves 4


240g green lentils, cooked

2 large carrots, diced

1 onion, finely chopped

2 garlic cloves, minced

1 celery stalk, diced

400g canned chopped tomatoes

1 tablespoon tomato purée

1 teaspoon dried thyme

1 teaspoon dried rosemary

600g potatoes, peeled and diced

60ml unsweetened almond milk

Salt and pepper to taste

Fresh parsley, chopped for garnish


Step 1

Preheat the oven to 200°C (400°F).

Step 2

In a large pot, sauté onion, garlic, carrots, and celery until softened.

Step 3

Add cooked lentils, chopped tomatoes, tomato purée, thyme, and rosemary.

Step 4

Simmer for 15-20 minutes until thickened.

Step 5

Meanwhile, boil potatoes in salted water until tender.

Step 6

Drain potatoes and mash with almond milk until smooth.

Step 7

Season lentil mixture with salt and pepper.

Step 8

Transfer lentil mixture to a baking dish.

Step 9

Spread mashed potatoes over the top.

Step 10

Bake for 25-30 minutes until golden and bubbling.

Step 11

Garnish with fresh parsley before serving.