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Vegetarian Shepherd’s Pie

A vegetarian version of a family-favourite with lentils for added protein
Difficulty Level: Easy
Serves: 5


Olive oil, for frying
3 cloves of garlic, diced
1 brown onion, diced
750g of carrots, peeled and chopped
200g of mushrooms, chopped
2 cups of frozen peas
1 400g can of lentils
1 tablespoon of flour
2 tablespoons of tomato paste
2 cups of vegetable stock
3 bay leaves
3 sprigs of rosemary, leaves removed and finely chopped
1kg of potatoes, peeled and chopped
50g butter
½ cup of milk


  1. Make the mashed potatoes. Boil the potatoes in a large saucepan until tender (~15mins). Drain, add in the butter and milk and mash until smooth. Set aside
  2. Preheat the oven at 220 C
  3. Make the filling. In a large saucepan, fry the onion and garlic on medium heat until fragrant. Add in the mushrooms, carrots, rosemary and bay leaves and cook for 10mins, or until the veggies are softened. Stir in the peas, lentils, flour and tomato paste and then gradually mix in the stock. Simmer the mixture for about 10mins, or until thickened
  4. Assemble and bake the pie. Pour the filling in a baking dish and spread the mashed potato on top. Bake for 15mins or until slightly browned and serve hot