Vegetarian Shepherds Pie

This meal was almost like swearing for my man, simply because there wasn’t any meat involved. But he was pleasantly surprised at how delicious it was. It’s good for our bodies and our purses to have at least one meal a week without any meat, so this would be a great one for every family. This vegetarian shepherds pie is packed with veg and the lentils give it a little protein boost.

Serves 4

vegetarian shepherds pie


  • 3 Carrots peeled and chopped

  • 1 Garlic Clove crushed

  • 200g Butternut Squash peeled and chopped

  • 1tbsp Balsamic vinegar

  • 80g Red lentils

  • 400g Tin chopped tomatoes

  • 1tbsp Tomato puree

  • 250ml Vegetable stock

  • 500g Potatoes peeled and chopped

  • 25ml Milk

  • Nob of butter

  • 100g Grated cheddar cheese


Heat a little oil in a large pan, then add the carrots and butternut squash. Cook the vegetables for 10-12 minutes, until they begin to soften.

Add the balsamic vinegar and crushed garlic, cooking for a further minute.

Add the red lentils, chopped tomatoes, tomato puree and vegetable stock, bring to the boil and simmer for 40 minutes. If the sauce becomes too dry, add a tablespoon of water. Once the vegetables are soft, remove from the heat.

While the vegetables are cooking,preheat the oven to 220°c. Then you can start making the mashed potato topping.

Boil a large pan of water and add the potatoes, boiling them for up to twenty minutes, until they’re soft.

Once the potatoes are tender, remove from the heat and drain. Then mash them in a bowl with the cheese, butter and milk.

Pour the vegetables and sauce into an oven proof dish, covering the mixture with the mashed potatoes. Bake in the oven for 20 minutes, until the topping is starting to turn golden and slightly crisp.

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