Lentil Shepherd’s Pie

Serves 4-6
Time 40 minutes


Extra virgin olive oil
1 onion, finely diced
2 celery stalks, thinly sliced
2 carrots, finely diced
2 garlic cloves, crushed
1 bay leaf
1 tbsp thyme, chopped
1 cup tomato passata
1 cup vegetable stock
400g can lentils, rinsed & drained
Salt and pepper
800g sweet potatoes, peeled and roughly chopped
½ cup almond milk


Preheat the oven to 200°C.

In a large non stick pan heat a tablespoon of extra virgin olive oil over medium heat and sauté onion for 3 minutes or until soft.

Add celery, carrot and garlic and sauté for 10 minutes.

Add passata, vegetable stock, bay leaf, thyme and lentils. Season with salt and pepper. Simmer for 15 minutes or until vegetables are cooked.

Pour into a large rectangular baking dish.

Boil sweet potatoes for about 15 minutes or until soft, then drain and pour the almond milk and a couple of tablespoons of extra virgin olive oil into the pot. Season with salt and pepper and mash everything together until combined.

Spread the mash evenly over lentil mixture.

Bake in the oven for 15 minutes until slightly golden and crispy on top.