Lentil and Vege Shepherd’s Pie
Servings Prep Time
4people 60minutes
Servings Prep Time
4people 60minutes
  1. Preheat oven to 200 degrees Celcius or 390 degrees Fahrenheit.
  2. Peel and chop potatoes into small pieces. Place in a deep saucepan, cover with water and 1 tsp. of salt, and bring to the boil. Cook on medium heat for approximately 15 minutes or until potatoes have softened.
  3. Drain and transfer potatoes back to the pot and add butter, milk, nutmeg, salt and pepper and mash.
  4. Meanwhile, heat oil in a frypan on medium heat, adding onion, garlic, celery, carrot and spices. Fry for 3 to 4 minutes or until softened slightly.
  5. Add tomato paste, balsamic, tamari/soy and stir.
  6. Add cooked lentils/beef, peas, corn and vegetable stock. Bring to boil, reduce heat and allow to simmer for 5 to 10 minutes.
  7. Spoon lentil mixture into a baking dish (rectangular dish approx. 30 x 22 cm). Top with mashed potato, spreading it with the back of a spoon so it covers the lentil mixture evenly.
  8. Bake for 22 to 25 minutes or until golden brown on top. Serve with steamed broccolini, or your favourite greens, and enjoy!
Recipe Notes

This recipe was developed for Studio Pilates by Kristin Murray from Lifestyle Nutrition. Kristin is a Brisbane based nutritionist who is passionate about providing education in the science behind nutrition and healthy eating. Through Lifestyle Nutrition, Kristin creates and provides recipes that are achievable in the fast-paced world we live in and she hopes to inspire you to find your own sustainable healthy routine!