+ 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

Ingredients
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)

Method

  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.

Serve
Immediately or can be frozen in portions

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

Vegan
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.

All of the content here at Well Nourished is FREE to assist you to be the healthiest you can be.  But you can help me to build a healthier world, please  Share this post with a friend Share this post with a friend.

You can also support my work by purchasing my ebook “Rise and Shine” – more details HERE or “The Well Nourished Lunchbox” – more details HERE.

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?

    Thanks

    • 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

      Thanks

  • 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

Kind words…

“I downloaded your ebooks after hearing you speak at the Health and Wellness Summit in Melbourne. Love them, life changing… Don’t stop! Thank you for getting the whole food message out there, I certainly heard it.” Melanie

“I love your ebooks, I have all three of them now and they are now my only go to receipe books. They are simple, wholesome and taste great. THANK YOU!!! I have spent alot of money on courses about healthy eating and recipe books but your books have covered it all and my little man enjoys the snacks etc. Wish I would have found you earlier “. Brooke

“I just want to say a huge thank you for your amazing website and information. I’ve never liked cooking and never got excited by my ‘healthy’ cooking. My husband is even worse and if he could, he would just eat beacon and eggs every morning and steak every night. He hardly ate any veggies. Since I found your website I have gone through almost every recipe. My husband is loving every meal as well – even meat free Monday, and he’s taking left-overs to work for lunch (honestly, who thought that could be so hard?!)” Rose

“You have truly helped me and my family to lead a healthier lifestyle. I’ve been referring to your page every few days, very inspiring, so thank you!” Emily

“Thank you very much for your awesome website & facebook page posts, you have motivated & inspired me heaps!” Fiona

“Just discovered your site 3 weeks ago, its been a great help with kids lunches for back to school, thanks so much!” Ange

“What a fantastic blog filled with so many great recipes and information!” Carla

“I just wanted to let you know that you have absolutely inspired me to a better way of eating, I’ve been making my shopping lists based on recipes you’ve shared and am educating my kids with the reasons behind different foods and why they are good etc! This page has become my little bible hehe! Thank you so much for all the detail you give. It’s absolutely wonderful!” Sky

FREE Newsletter
chocolate-recipe-200X204

Register to receive:

  • FREE Chocolate Ebook
  • Weekly whole food recipes
  • Practical health and nutrition tips
  • Subscribers only special offers

Sign up for our Newsletter

* indicates required