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Lentil Shepherds Pie with Sweet Potato & Pumpkin
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Course: Dinner
Cuisine: Dairy Free, Gluten Free, Vegetarian
Servings: 6 people
Author: Alyse Co-cliff (Nutritionist)
  • 1 brown onion finely chopped
  • 1 large carrot chopped
  • 2 garlic cloves crushed
  • 1 cup 250ml tomato passata
  • 1 cup vegetable liquid stock
  • 2 400g can lentils rinsed, drained
  • 600 g sweet potatoes peeled, chopped
  • 200 g pumpkin peeled and chopped
  • 50 g grass-fed butter
  • Green salad to serve
  1. Preheat the oven to 200°C. In a large pan, over medium heat cook onion for 1-2 minutes. Add carrot and garlic and cook for 1 minute. Add passata and stock.

  2. Simmer gently for 15 minutes until vegetables are cooked. Stir in lentils and season, and then transfer to a baking dish. Meanwhile, cook sweet potato and pumpkin in boiling salted water until tender.

  3. Drain and mash. Stir in butter. Spread over lentil mixture and roughen top with a fork. Bake for 15 minutes or until bubbling and golden.

  4. Serve with a green side salad x