Food
Vegetarian shepherd’s pie recipe
Cozy up with this hearty vegetarian shepherd’s pie packed with veggies.
Written by
Bec Stone Nutrition
19 February 2025 •2 min read
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Serves: 5-6
Ingredients
What to do
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Preheat the oven to 200°c.
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Prick each sweet potato several times with a fork and place on a baking sheet.
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Roast for 45 minutes to 1 hour, or until very soft, set aside to cool.
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In a medium pot, combine the lentils, rolled oats, bay leaves, salt, pepper and stock.
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Simmer uncovered for 15-25 minutes, or until rolled oats are well cooked and liquid has been absorbed, stirring occasionally to keep the oats from sticking to the bottom of the pot.
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While the lentils and oats are cooking, chop up the onion, mushrooms, carrot and celery.
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Warm the oil or butter in a large pot over medium-high heat.
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Add the diced onions, mushrooms and a pinch of salt and pepper and cook until browned and soft.
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Add the chopped carrot and celery and cook, stirring occasionally for about 5 minutes.
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Lower heat to medium and add the lentil and oat mixture, paprika, fresh parsley and a few grinds of black pepper.
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Simmer mixture for 2 minutes, taste, and salt/season as needed, then add in crushed garlic.
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Evenly spread the lentil mixture into a 9-x-13-inch baking dish (smaller is fine, but it will be nice and high).
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Drop the oven to 175°C, peel sweet potatoes with your hands and place in a medium bowl.
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Use a fork to mash them into a smooth paste and season with salt and pepper.
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Evenly spread the lentil mixture into baking dish.
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Spoon the sweet potato mixture on top and smooth with a spatula.
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Bake for 15 – 20 minutes, until the filling is bubbling at the edges.
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Grate cheddar cheese on top and serve with some extra fresh parsley.
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Enjoy!
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Extra notes:
- Both the filling and the roasted sweet potatoes can be made ahead and refrigerated up to 2 days before assembling and baking.
- This recipe freezes well. Thaw it overnight in the fridge and bake uncovered at 175°C for 35-45 minutes, or until filling is bubbling.
Written by
Bec Stone Nutrition
Bec Stone is a clinical nutritionist, personal trainer and spin class instructor who is passionate about educating and inspiring individuals in all areas of nutrition. Bec specialises in sports nutrition, gut health & weight management.
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