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Lentil Shepherd's Pie


Vegan, Gluten free


  • 245g brown lentils
  • 2 bay leaves
  • 1 onion, chopped finely
  • olive oil, for frying
  • pinch of mixed dried herbs
  • 2 cloves garlic, chopped finely
  • 280g finely chopped vegetables (carrot, potato, sweet potato, pumpkin, peas, leek, beans, mushrooms, parsnips, etc.)


2-3 large potatoes, chopped and peeled (sweet potatoes may be used instead)
1 teaspoon hulled tahini (optional)
salt, to taste
2 tablespoons hulled sunflower seeds
2 tablespoons sesame seeds
2 tablespoons pepitas or pumpkin seeds

Sort through the lentils, then rinse well. Place in saucepan with bay leaves and
cover with 2-3cm of water or vegetable stock. Cook over a low heat for 30 minutes. Turn the oven on to 180degC.

Get a frying pan and heat olive oil, then add onion and herbs and gently saute
for a few minutes. Add garlic and cook for a couple of minutes longer. Add the onion mixture to the lentils cooking in the pot as well as the chopped vegetables (add the peas later). Keep checking your liquid level making sure it doesn’t get too low. Add extra if it is getting too dry. Continue cooking over a gentle heat for 20 minutes, add the peas. Continue cooking until the mixture thickens, stirring occasionally.

Steam the potatoes (either white or sweet) for 20 minutes until soft. Place in a bowl with tahini (optional) and mash well. Season with salt to taste. Place the lentil mixture in a casserole dish. Cover with the mashed potato and sprinkle with the seed mixture. Bake for 25-30 minutes.


Serves 4-6


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