+ Well Nourished | Vegetarian Shepherd's Pie 

Vegetarian Shepherd’s Pie

I was a vegetarian for a good chunk of my life.  This was a staple meal for me back then and still features regularly now, 20 years on.  It is a cost effective, easy to prepare vegetarian meal and one of my go-to meals when time and supplies are low.

Why is it healthy?
Lentils are a great source of fibre, vitamins, minerals and a vegetarian source of protein.  Combined with the assortment of vegetables, spices and stock,  this a complete, nourishing meal.

Serves 4

1 large onion, finely diced
2 cloves garlic, finely diced
2 medium sized carrots, diced
1 medium sized zucchini, diced
2 sticks celery, sliced
1 cup diced mushrooms
2 cups cooked brown lentils (or 2 cans, drained and rinsed)
425g can diced tomatoes
250ml (1 cup) vegetable stock (preferably home-made)
1 tablespoon fresh rosemary, roughly chopped
½ teaspoon smoked paprika
Good pinch sea salt and black pepper to taste
2 tablespoons hot water
1 tablespoon corn flour
5-6 medium sized potatoes, peeled and diced into 1-2cm cubes
Handful grated parmesan (optional)
Handful sunflower and/or pumpkin seeds (optional)


  1. Preheat your oven to 200℃.
  2. In a medium sized pot, sauté your onion and garlic in a little oil for a few minutes until opaque.
  3. Add the carrots, zucchini, celery, mushrooms, lentils, tomatoes, stock, rosemary, paprika, and seasoning.
  4. Bring to a simmer for 10-15 minutes.
  5. Meanwhile, mix the water and cornflour until combined and add to the pot to thicken for a few more minutes.
  6. Pour into an oven proof dish and top with the diced potato (and optional cheese and seeds).  Stud with any extra rosemary sprigs if you like.
  7. Bake for 20-30 minutes or until the potato is golden and cooked through.

Thermomix method

  1. Preheat your oven to 200℃.
  2. Chop your onions and garlic, 3 seconds, speed 5. Scrape down the sides and cook 5 minutes, temp 100, speed 1 in a little olive oil.
  3. Add the carrots, zucchini, celery, and process 10 seconds, speed 4.
  4. Now add the sliced mushrooms (I don’t like to process them, but you can if you prefer), lentils, tomatoes, stock, rosemary, paprika and seasoning. Cook 10 minutes, temp 100, reverse speed 1.
  5. Add the cornflour/water mixture and cook 5 minutes, temp 100, reverse speed 1.Pour into an oven proof dish and top with the diced potato (and optional cheese and seeds).  Stud with any extra rosemary sprigs if you like.
  6. Bake for 20-30 minutes or until the potato is golden and cooked through.

Note – you can top with traditional mashed potato if you like.  I’m a lazy, time-poor cook and always looking for shortcuts in the kitchen (and ways to reduce washing up)!  This is one saves time and washing, but I don’t think alters the taste too much – in fact, I love the crispy baked spuds on top.

Immediately or can be frozen in portions

Different pie top
You can also top the pie with sweet potato, cauliflower pieces or cauliflower mash.

Omit the cheese.

Gut repair
If you aren’t vegetarian and looking to include bone broth in your diet, substitute the vegetable stock with bone broth.

Add bacon
I think brown lentils and bacon is a match made in heaven.  So if you please, add 4 rashers of nitrate free bacon with the onion.

Fussy eater tip
Grate the vegetables so they sit behind the lentil/tomatoes.

Like this recipe?  Let me know what you think, it really helps me to shape the content I produce here at Well Nourished.  Post a comment or question below, thanks.

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Veg shep pie

  • Sarah

    Looks delicious. Is there a Thermomix version?

    • You could easily cook in the thermo. First cook your lentils (or use cans if you’d prefer). Chop the onion, garlic and veges 5 sec, speed 5 (if you like chunks of veges then add them in with the lentils). Add oil and sauté 5 minutes, 100, speed 1. Add the lentils, tomatoes, stock, rosemary, paprika and seasoning and cook on reverse, 15 minutes, 100, speed 1. Add the cornflower and cook another 5 minutes, lid ajar the whole time. x

      • Sarah

        Fantastic, thank you.

        • Just made in my TMX and updated to include what I think is the best TMX method, hope this helps G x

  • Meg

    I love every post! I want to make this one. Looks delicious.

  • kelly seach

    We had this tonight, sure was delish! I did 1cm dice but our ‘taters took a lot longer to cook though 😳. Next time will steam first ☺️

  • Glad you enjoyed it Kelly. Cook times will vary slightly depending upon your oven and also the type of spud you used. G x

  • Carmel

    I made this last night and the whole family loved it! Great recipe, will definitely make it again 🙂

  • Shereen

    Absolutely delicious! Topped with cauliflower mash

    • Glad you enjoyed, Cauli mash is so yum G x

    • Megan Weddell

      Hi Shereen – I have a cauli this week – did you use canned lentils?

  • Leanne Sheehy

    Hi, Just looked at the brown lentils link- do you need to soak overnight and could yoo cook them in the thermomix like you suggest for the puy lentils?


    • I personally like to soak all legumes and yes you can definitely cook in the TMX like you would Puy lentils (int he rice basket) G x

    • Leanne Sheehy


  • Sharene

    Georgia is there a substitute for lentils? I have IBS and I can’t tolerate these very well

  • Hi Sharene, you could sub with any legume that you tolerate. Always soak and cook them well though. G x

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