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Vegan Shepherd's Pie


  • 1/2 cup green lentils

  • 3 medium size sweet potatoes , peeled and diced

  • 1 tbsp . olive oil

  • 1 medium onion , finely chopped

  • 2 garlic cloves , crushed

  • 1 medium carrot , finely grated

  • 1 heaped tsp smoked paprika

  • 1 tbsp tomato puree

  • 1 400g tin organic chopped tomatoes

  • 1/2 cup green peas ( I used frozen)

  • Salt & pepper

  • 1/4 tsp red chilli flakes

  • A bunch of fresh coriander


  1. 1. Cook the lentils according to the packet instructions. Set aside. * You can also use pre-cooked lentils to save time (they sell them in little pouches in UK supermarkets).

  2. 2. Preheat the oven to 200C.

  3. 3. Place diced sweet potato in a pan, season with salt & pepper, cover with water & bring to a boil. Reduce to a medium heat & cook until the potatoes are soft. When cooked, cool slightly before mashing the potatoes up. Set aside.

  4. 4. In the meantime, fry the onions and garlic in a pan with 1 tbsp. olive oil on a low to medium heat until just softened. Add grated carrot & cook for a further 2 minutes. Stir in tomato puree, smoked paprika & chilli flakes and cook for a further 2 minutes.

  5. 5. Add cooked lentils into the pan with onions & garlic & mix well. Stir in chopped tomatoes & peas & cook on medium heat for around 5 minutes. Take the pan off the heat, add freshly chopped coriander and season with salt & pepper.

  6. 6. Transfer the lentil mixture into an oven proof dish and spread evenly. Top with sweet potato mash (use a fork to spread the mash evenly).

  7. 7. Bake in the oven for 10-15mins until the potato is starting to turn golden brown.


*Make sure you use good quality tinned tomatoes as cheap brands tend to be very runny, which makes the sauce too thin.

**Mushrooms or any kind of beans (kidney beans or butter beans) are a great addition to the filling.

***If you feel a little more indulgent, sprinkle the pie with grated dairy free cheese before putting it in the oven, which will make it a totally irresistible comfort meal!

Recipe credit: Fit Foodie Nutter

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