Lentil Shepherds Pie

Recipe by Rainbow Plant LifeCourse: MainsCuisine: EuropeanDifficulty: Medium


Prep time


Cooking time




  • olive oil

  • yellow onions, diced

  • 8 cloves garlic, minced

  • thyme and rosemary

  • 3 Tbs tomato paste

  • 1 1/2 cups green or brown dried lentils

  • 3-4 cups vege broth/stock

  • 1 1/2 tsp paprika

  • 1 Tbs soy or tamari soy sauce

  • 1 Tbs balsamic vinegar

  • Potatoes and cauliflower for topping

  • vegan butter


  • Make the lentil filling
  • Heat olive oil in an ovenproof casserole dish and saute onions with a pinch of salt.
  • Add the garlic, thyme and rosemary and cook, stirring for a couple more minutes.
  • Add tomato paste (and if you like, half cup of red wine). Stir in for a few minutes.
  • Add the vege stock, lentils and paprika. Stir to combine and bring to boil. Then simmer until lentils are tender and most of the liquid absorbed – about 25 minutes.
  • Make the topping
  • Meanwhile chop and boil the potatoes. After 10 minutes add the chopped cauliflower and cook for another 8-10 minutes.
  • Turn the heat to low and add the soy and balsamic vinegar.
  • Thoroughly drain the potato/cauliflower mix, season and add a touch of vegan butter and/or plant milk. You can also add nutritional yeast for flavour. Mash well.
  • Scoop the potato mix on top of your lentil mix and spread out til well covered. For extra flavour drizzle with olive oil and a pinch of salt and pepper.
  • Bake for 20 minutes with lid on. Then remove lid and grill for a few more minutes until the potato top starts to brown.
  • 10. Delicious served with peas and other greens!

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