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shepherd's pie in a baking dish on a red towel

Lentil shepherd’s pie©

Enjoy this all time favourite shepherd's pie recipe with a twist. A rich mix of vegetables and brown lentils in a tasty tomato sauce topped with a crisp mashed potato layer. A great way to warm up a cold winter's night.


Serves: Serves 6

Number of ingredients: 11 Ingredients

To prep: 25 Minutes Prep

To cook: 40 Minutes Cook

Difficulty: Easy

Nutrition per serving

  • Energy : 1136kJ

  • Protein: 13g

  • Fat (total) : 6g

  • - Saturated Fat: <1g

  • Carbohydrate (total): 36g

  • - Sugar: 8g

  • Fibre: 8g

  • Sodium: 84mg


1 Kg potatoes, peeled and diced

1 tablespoon oil

1 medium onion, chopped

1 stalk celery, finely chopped

1 large carrot, finely chopped

1 teaspoon curry powder

500g jar low-sodium tomato-based pasta sauce

3 1/2 cups cooked brown lentils

1 cup frozen peas

1 tablespoon almond butter

1/2 cup soy or rice milk fortified with calcium/B12


  1. Preheat oven to 350°F/180°C.
  2. Place potatoes in a large saucepan and cover with hot water. Bring to a boil, then reduce heat and simmer until tender.
  3. Heat oil in a medium pot and sauté onion, celery and carrot until soft.
  4. Add curry powder and sauté for 1 minute.
  5. Add pasta sauce, lentils and peas, and bring to a boil.
  6. Reduce heat and simmer for 5 minutes.
  7. Drain potatoes, and add almond spread and soy milk. Mash until smooth.
  8. Spoon lentil mixture into one large oven-proof dish or 6 one-cup small oven-proof dishes.
  9. Top with mashed potato.
  10. Bake in a moderate oven for 40 minutes.