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Lentil Shepherd’s Pie

This Lentil Shepherd’s Pie is a great vegetarian dish, inspired by a classic Shepherd’s Pie, with lentils taking the place of meat.

Serves 4, prep time 5 mins, cook time 35 mins


  • 28 oz canned brown lentils
  • 15 oz canned tomatoes
  • 2 medium carrots, diced
  • 1 cup frozen peas
  • salt
  • pepper
  • 2 small sweet potatoes, diced
  • 2/3 cup reduced-fat cheddar cheese, grated


  • Preheat oven to 375°F.
  • Rinse and drain lentils and combine with carrot, peas and tomatoes in a saucepan over medium heat. Season with salt and pepper.
  • Bring to the boil then reduce to a simmer for 20 minutes. Add a little water if mix thickens too much.
  • Meanwhile, boil the sweet potato in a saucepan until tender. Drain and mash.
  • Place the lentil mix in an ovenproof dish and top with mashed sweet potato.
  • Sprinkle over the grated cheese and bake for 15 minutes or until cheese has melted and is golden.


Nutritional Information Per Serving

365 calories 

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