Veggie Shepherd’s Pie

Our Veggie Shepherd’s Pie helps you to save money without compromising taste.

Freshly baked dish of vegetarian shepherds pie on bench

Our Veggie Shepherd’s Pie helps you to save money without compromising taste. With lentils, carrots, celery, spices and herbs, it makes for a nutritious and high-fibre meal too.

Serves: Three

Time: 45 minutes


  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 celery stalks, chopped
  • 1 large carrot, chopped
  • 2 garlic cloves, crushed
  • 1 cup (250ml) tomato passata (sieved tomatoes)
  • 1 bay leaf
  • 1 tablespoon chopped thyme (or 1 teaspoon dried thyme)
  • 1 cup (250ml) Campbell's Real Stock Vegetable
  • 400g can lentils, rinsed and drained
  • 800g potatoes, peeled and chopped
  • 75g unsalted butter
  • 1/2 cup (125ml) milk
  • 2 egg yolks
  • 100g grated cheddar cheese

Preheat the oven to 200°C. In a large pan, heat the oil over medium heat and cook onion for one to two minutes, then add the celery, carrot and garlic. Sautè for another minute, then add the passata, bay leaf, thyme and stock. Bring to a boil then turn down the heat to a gentle simmer. Simmer for 15 minutes then stir in the lentils and season. Meanwhile, cook potatoes in boiling salted water until tender.

Carefully pour the cooked lentil and veggie mixture into to a 1.2-litre baking dish.

Drain and mash the potatoes, then stir in the butter, milk, yolks and cheese. Spread over the lentil mixture and roughen top with a fork. Bake for 15 minutes or until bubbling and golden.

Serve with a garden salad.



    To make a comment, please register or login
    12th Apr 2019
    It sounds OK but where is the other recipe for using up the egg whites?
    12th Apr 2019
    You can leave the egg yolks out, AutumnOz.
    12th Apr 2019
    Autumn Oz, make a pavlova !!!
    14th Apr 2019
    Sounded great until you got to the dairy and eggs. So easy to make it vegan and cruelty free.

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