Packed full of tasty vegetables, this super healthy alternative to a traditional shepherd’s pie substitutes beetroot and lentils for minced lamb and is dairy free too making it perfect for both vegetarians and vegans alike.

  • 90 mins
  • 2-3
  • Easy


  • 3 medium sized potatoes, peeled and quartered
  • 60ml unsweetened almond milk or buttermilk
  • 2 tbsp olive oil
  • 250g beetroot, chopped in half
  • 1 large onion, chopped
  • 2 large carrots, peeled and chopped
  • 2 sticks of celery, chopped
  • 100g dry lentils
  • 2 cloves garlic, minced
  • 2 tsp medium curry powder
  • 1/4 tsp sea salt
  • 600ml vegetable stock


To make this Vegetarian shepherd’s pie: Preheat oven to 200C/180C for a fan oven.

Bring a pot of water to a boil and add the chopped potatoes. Cook at a controlled boil for 10 to 15 minutes, until potatoes are soft when poked with a fork.

Strain potatoes and mash them with the almond milk until smooth and creamy adding sea salt to taste. Set mashed potatoes aside for later.

In a large frying pan, heat the olive oil and gently fry the onion, carrots, and celery for about 8 minutes until just done.

Add the dry lentils, curry powder and garlic and sautée for 2 to 3 minutes. Add the vegetable stock and bring mixture to a full boil. Reduce heat and simmer until lentils are cooked through; about 25 to 30 minutes.

Add the chopped beetroot to the pan and stir to incorporate for about 2 minutes.

Pour the beetroot and lentil mixture into a medium sized oven dish. Spread the mashed potatoes evenly on top of the vegetables and place the oven dish on a baking sheet.

Bake in the centre of the oven for 30 to 35 minutes, until the shepherd’s pie is bubbly and the potatoes are starting to get brown and crispy.

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