Four Bean Shepards Pie

Serves 6
Time 30 minutes


For potato topping

4 large potatoes, peeled and boiled  

1 tbsp fresh thyme 

¼ cup non-dairy milk


For filling

1 tbsp extra virgin olive oil 

1 brown onion, chopped

3 garlic cloves, microplaned

2 carrots, chopped

10 mushrooms, sliced

2 tbsp fresh thyme leaves, chopped

1 can lentils 

1 can four bean mix

2 cans chopped tomatoes 

1 cup frozen peas 

2 tbsp soy sauce 

¼ cup BBQ sauce


To serve 



Preheat the oven to 200°C.

In a large pot of water boil potatoes.

In a large frying pan over medium heat sauté olive oil, onion, garlic, carrots and mushrooms until softened. Add lentils, beans, peas, tomatoes, soy sauce, BBQ sauce and thyme and cook for a further 10 minutes.

Place the filling mixture into a casserole dish. 

Drain potatoes and mash with oat milk, thyme, salt and pepper. Spread mash evenly over the top.

Bake in the oven for 20-25 minutes. 

Sprinkle with seeds and fresh thyme.