Easy Shepard's Pie

With Christmas just around the corner, we have prepared some super easy and tasty recipes to please the whole family

Our healthy take on the classic Shepards Pie is light yet hearty, perfect for your Christmas day feast

Not only is it entirely plant based, it tastes delicious, has only 9 ingredients and is super easy to cook

It is sure to impress at any Christmas table


1 Sheet of Puff Pastry

1 Medium Sweet Potato, peeled and sliced thinly 

1 Pack Red Lentil Dhal

1/2 Cup TVF (soy protein found in your health food aisle. Alternatively use crumbled tofu 

1 Cup Passata Sauce (You can substitute for Pasta Sauce or Crushed Tomatoes)

3 Carrots, grated

1/2 Cup frozen peas

1/2 cup frozen or fresh spinach

1 Tbsp Nutritional Yeast


Preheat an oven to 180 degrees

Heat oil in a medium sized pot, add entire pack of Red Lentil Dhal to pot and sauté gently, stirring continuously. Add grated carrot, frozen peas, spinach, nutritional yeast and half cup of TVP. Combined before adding 2 cups of water, and 1 cup of Passata sauce. Season with Salt and pepper.  Stir, then cover with a lid and gently simmer for 15 minutes, or until all moisture is absorbed.

Meanwhile in a small pot, add thinly sliced sweet potato and fill with cold water to just cover the sweet potato. Add a generous amount of salt to water. Place on high heat, and as soon as the water starts to boil, turn off the heat and leave covered until ready to assemble your pie

Oil a glass baking tray and stretch puff pastry to overlap the sides

Place in the oven for approx 7 minutes, until the pastry starts to puff or half cook.

Remove and place the lentil mix straight into your pastry, then top with slices of sweet potato 
Use a good olive oil spray to coat the sweet potato - this will give a crispy finish to the soft sweet potato
Place in the oven for approx 30 minutes or until pasty is golden brown, and sweet potato layer starts to crisp
Serve with your favourite salad & sides


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