Shepherds Pie.

recipe name

October 5th, 2012

Shepherds pie is a great meal for when you have a busy week coming up, it is delicious the first night and only gets better every night after.

Makes six portions.


  • 1 cup dried brown lentils
  • 2 cups vegetable stock
  • 1 large sweet potato
  • 2 large potatoes
  • 1 tablespoon dairy free margarine
  • 1/4 cup soy milk
  • 2 onions
  • 2 carrots
  • 4 celery sticks
  • 12 mushrooms
  • 1 zucchini (large)
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1 tablespoon soy sauce
  • 1 400 gram tin of tomatoes
  • 1/4 cup tomato paste
  • 1 cup breadcrumbs
  • Olive oil


In a small saucepan cook the lentils in the stock, adding extra water as required, until the lentils are tender.

While the lentils are cooking peel and cube the sweet potato and potato (you should have about 1kg all up). In a large saucepan boil the potato and sweet potato until soft. Drain and return to the saucepan with the margarine and soy milk. Mash until smooth and then set aside.

Turn the oven onto 190 degrees celsius / 375 degree fahrenheit.

Finely chop the onion, celery, carrot, mushroom and zucchini (or just dice it all in the food processor). In a large saucepan heat a little olive oil and add the diced vegetable. Cook on a medium heat for five minutes. Add the curry, cumin and soy and stir through, then add the tin of tomatoes and tomato paste.

When the lentils are ready add them with their cooking water to the vegetables and mix in. Pour the lentil and vegetable mixture into a large casserole dish and spread the mash on top. Sprinkle the breadcrumbs over the mash and drizzle with olive oil.

Bake in the oven for 30 minutes until the breadcrumbs are golden. Serve with salad (and tomato sauce!).