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Summer Shepherd`s Pie

Summer Shepherd`s Pie

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I guess this dish is little bit of a contradiction. Shepherd’s pie without meat or potato- the two key ingredients right? Wrong!!

Here I have gone for a tomatoey lentil mix to substitute the meaty filling and a lightened up mashed cauliflower topping. This dish tasted so good, even better than I had anticipated as the mashed topping was really amazing.

Summer Shepherd`s Pie

April 25, 2018


  • Base
  • 1 small white onion- finely chopped
  • 1 carrot- finely chopped
  • 1/2 cup finely sliced red cabbage
  • 1 carton of chopped tomatoes
  • 1/2 cup frozen peas
  • 2 cloves garlic- crushed
  • 1 scant tsp dried italian herbs
  • 1 1/2 cups cooked green lentils
  • 1-2 tsp fine flour mixed with 1 tbs water (for thickening- i used gram flour)
  • Topping:
  • 1 1/2 cup grated cauliflower
  • 1 tbs nutritional yeast
  • 1/2 tsp wholegrain mustard
  • 1 tbs almond butter (i used this blanched almond butter)
  • salt and pepper to taste
  • Step 1 Chop onion, carrot and cabbage finely by hand or pulse in food processor (I did that).
  • Step 2 Saute the veggies for approx. 5 mins with the garlic, dried herbs and a splash of oil.
  • Step 3 Once softening, add the frozen peas, chopped tomatoes and lentils, allow to simmer for another 5 mins. Add a little flour to thicken a little if needed.
  • Step 4 Meanwhile grate (or process) the cauliflower until fine. Boil or steam until tender (approx. 5 minutes). Drain well and add the remaining topping ingredients and blend until thick and smooth.
  • Step 5 To assemble, spoon the base mix into a 15-20cm deep pie dish and top with the cauliflower mix using a fork to roughen the surface.
  • Step 6 Bake at 200ºC for approx. 30 minutes or until the top begins to go golden.
  • Step 7 Serve immediately.

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