Lentil Sheppard’s Pie

Not only are lentils low in calories, they are also rich in iron and folate and an excellent source of protein.

They pack health-promoting polyphenols and may reduce several heart disease risk factors.



  • 150g green lentils
  • 750g potatoes (option to use sweet potatoes or a combination of both)
  • 2 tbsp ghee
  • 2 small onions, peeled and chopped
  • 1 large garlic clove, peeled and chopped
  • 75g mushrooms, wiped and chopped
  • 1 medium carrot, peeled and diced
  • 600g can chopped tomatoes
  • 1 1/2 tbsp tomato puree
  • 1 1/2 tbsp gluten-free tamari
  • 1 handful parsley, chopped
  • 2 tbsp grass-fed butter
  • 2 tbsp goat milk



  1. Put the lentils in a pan, cover with water and simmer for 45 minutes or until soft. Drain and put to one side. Meanwhile, peel and chop the potatoes, put them in a pan, cover with water, bring to the boil and cook until tender.
  2. Preheat oven to 190C.
  3. Heat the ghee in a pan over a low heat and cook the onion and garlic until translucent. Add the mushrooms and carrots, and cook for a further two minutes. Add the tomatoes, tomato puree, tamari sauce, cooked lentils and parsley and cook for a few more minutes. Remove from the heat. Drain and mash the potatoes well.
  4. Mix in butter and milk and stir until smooth. Pour the lentil mixture into a 20-centimetre square ovenproof dish. Layer the mashed potatoes over the top of the lentil mixture.
  5. Bake for 30 minutes or until the potato starts to turn golden brown.
  6. Enjoy! Great recipe to take for leftovers to work for lunch the following day.

Serves 4

Adapted from goodfood.com.au.

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