This delicious plant-based shepherd’s pie is the ultimate comforting winter meal.  Packed with fibre and plant-based protein, it’s hearty, nourishing, and full of rich, satisfying flavour.

Serves: 4–6
Prep time: 20 minutes
Cook time: 40 minutes
Gluten free | Soy free

Nutrition (per portion)
Calories: 437.4 kcal
Carbohydrate: 38.8 g
Fat: 27.1 g
Protein: 8.9 g
Fibre: 5.5 g
Calcium: 61.8 mg
Iron: 3.5 mg
Magnesium: 77.1 mg

Ingredients
Filling
100 g (⅔ cup) dried green or black lentils
1 medium onion
2 medium garlic cloves
4 tablespoons olive oil
1 small carrot
50 g (1.7 oz) green beans
50 g (1.7 oz) peas
1,200 ml (5 cups) water (or vegetable stock if available)
1 tablespoon tomato paste
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon thyme

Mashed Potato Topping
8 medium potatoes (approximately 1 kg / 35.2 oz)
100g (3.5 oz) vegan butter
130 ml (½ cup) plant-based milk
1 dessert spoon salt
½ teaspoon black pepper

Instructions
Place the potatoes in a large pot and fill with water until they are just covered. Add 1 dessert spoon of salt and cook for 20–30 minutes, or until a knife slides through easily.
Drain and mash until smooth. Add the vegan butter and plant-based milk, then season with salt and pepper to taste.
While the potatoes are cooking, sauté the finely chopped onion and garlic in the olive oil until lightly browned and caramelised, about 3 minutes.
Add the carrot and green beans and sauté for 4 minutes. Add the peas and continue cooking for another 4 minutes.
Stir in the tomato paste, 1 teaspoon salt, ½ teaspoon black pepper, the lentils, water (or vegetable stock), and thyme. Bring to a gentle boil, then reduce the heat and simmer for 35 minutes.
Transfer the lentil mixture to an oven-safe baking dish. Carefully spread the mashed potatoes over the top and smooth with the back of a spoon.

Bake for 10–15 minutes, or until the mashed potato is lightly browned on top