Lentil Shepherd’s Pie


Serves 6



Scotty Brand Potatoes 

1 Medium Sweet Potato

1/4 cup of Unsweetened Almond Milk (or regular Milk if Vegetarian)

1 med Onion

1 chopped

2 cloves Garlic

900ml Vegetable Stock

1 1/2 cups of Lentils

1 Tbs Soy Sauce

1 Tbs Thyme

1 Tbs Passata

300g of assorted frozen vegetables of your choice

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  1. Peel all potatoes and sweet potatoes, cut to the same size chunks, and boil until soft
  2. Drain, add back to pot, and adding the almond milk, Mash with potato smasher until smooth. Add salt and pepper to taste
  3. Set potatoes aside
  4. Chop, onion, garlic, and mushroom and saute in a large pot using 100ml vegetable stock until they just start to brown
  5. Add remainder of stock and lentils
  6. Add in the Thyme and cook for 35-40 minutes
  7. Add the frozen vegetables during the last 10 minutes of cooking
  8. Pour the filling into a casserole dish
  9. Top with the mashed potato and smooth to completely cover the mixture. Roughen the potatoes with the back of a spoon to create peaks that will crisp when cooking.
  10. Bake at 220°C (gas mark 7) for 10 minutes or until potatoes start to brown
  11. Season with salt, pepper, and paprika