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Vegan Shepherd's Pie

Prep Time 30 minutes
Bake Time 30 minutes
Baking Pan Enamel Round Pie Dish 19.5cm
Serves 4


  • 7 medium-sized white potatoes
  • ¼ cup + 1 tablespoon olive oil
  • 3 tablespoons nutritional yeast
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 3 cloves of garlic
  • ¼ cup spring onion
  • 420g can lentils
  • 420g can red kidney beans
  • 1 tablespoon tomato paste
  • ½ cup almond meal
  • 3 fresh basil leaves (optional)
  • sesame seeds (optional)

Step 1

Preheat the oven to 180°C.

Step 2

Fill a saucepan ¾ full with water, and boil water over high heat on the stove.

Step 3

Whilst the water is boiling, cut potatoes into cube-sized pieces and then carefully place in boiling water. Allow to boil for 25-30 minutes or until completely soft.

Step 4

Whilst the potatoes are boiling, chop the garlic cloves and spring onion finely and add to a saucepan with 1 tbsp of olive oil. Put on the stove over medium heat.

Step 5

Drain and rinse the red kidney beans and lentils, before adding them to the garlic cloves and spring onion. Add 1 tsp salt, tomato paste and almond meal, mixing well on a medium heat.

Step 6

Once the lentil mixture is well-combined, turn off the heat and set aside.

Step 7

Once the potatoes are soft, drain them and add them to a mixing bowl with 1/4 cup olive oil, nutritional yeast, 1 tsp salt, garlic powder and onion powder. Mash well until smooth.

Step 8

Using an Enamel Round Pie Dish, add lentil mixture to the bottom, topping with mashed potato and sprinkling with sesame seeds. Bake in the oven for 30 mins at 180°C.

Step 9

Remove the Shepherd's Pie from the oven, topping with fresh chopped basil and serving hot.

Recipe created by @amandaducks


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