Eleven Veg Shepherd's Pie

Hearty vegetables and lentils topped with fluffy mashed potato and pumpkin

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20 mins
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60 mins
Shepherd's Pie.jpg


  1. Preheat oven to 180°C. Steam sweet potato and pumpkin until soft (about 10-15 minutes). Transfer to a bowl, add 1 tbsp of extra virgin olive oil, then mash. Set aside and keep warm
  2. Add remaining extra virgin olive oil to a large saucepan placed over medium-high heat. Add onion, curry powder and turmeric. Cook for 3 – 4 minutes, soft. Add bay leaf and mince; cook until just browned.
  3. Add beans, peas, corn, carrot, broccoli, zucchini and cauliflower. Lightly sauté for 5 minutes. Add tinned tomatoes and bring to a simmer. Stir through lentils and simmer until warmed through.
  4. Transfer mixture to a large casserole dish and top with mash. Bake for 30 – 40 minutes.


  • 400g tin of lentils, rinsed and drained
  • 2 tbsp extra virgin olive oil
  • 810g tin of chopped tomatoes
  • 1/2 zucchini, diced
  • 1 bay leaf
  • 1 cup broccoli, cut into florets
  • 1 tbsp mild curry powder
  • 1 carrot, diced
  • 1 sweet potato (350g), peeled and chopped
  • 1 cup frozen peas and corn
  • 1 cup green beans, chopped
  • 1 tsp turmeric
  • 1 cup cauliflower, diced
  • 500g lamb or pork mince
  • 1 medium onion, finely chopped
  • 1 cup pumpkin, peeled and chopped
Shepherd's Pie.jpg

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