Vegan Shepherds Pie

By June 9, 2019 No Comments

So, I haven’t made a smoothie bowl in a while because it’s just WAY. TO. COLD. I’ve noticed myself craving soups, and hearty, warm, cooked meals. Isn’t it funny how our body naturally adapts to the different seasons!? I’ve also been comfort eating way to much – Summer bod has gone out the window!

The other night I cooked a shepherd’s pie and so many people messaged me asking for the recipe! Meals like these are so awesome because you can bulk it up with heaps of vegetables without having to opt for a cold salad that’s just not going to satisfy you during Winter.

I got this idea from The Happy Pear. If you don’t know these guys, I suggest you go ahead and Youtube them. They’re twins from Ireland and they create heaps of vegan recipes! I switched their Shepherd’s Pie up a little to what suited my taste buds better and omg, it’s packed with flavour!

You will need:

  • 3-4 medium sized potatoes
  • 2-3 garlic cloves
  • 1 medium carrot, diced
  • Half an eggplant OR 1 capsicum, diced
  • 1 zucchini, diced
  • 1 medium sized red onion
  • A bunch of kale, roughly chopped
  • 5-6 tomatoes OR 1 canned tomatoes
  • Half a chilli, sliced
  • 1 can brown lentils, drained & rinsed
  • 2 bay leaves
  • 2 tsp paprika & thyme
  • Salt and pepper
  • Coconut Aminos
  • A bunch of Parsley, roughly chopped
  • 1/4 Almond milk
  • Nutritional Yeast (optional)


  1. Dice your potatoes and place them into a pot of boiling water until soft
  2. Meanwhile, dice red onion and garlic and add it to a medium heat fry pan and saute for 5 minutes.
  3. Dice all your vegetables, carrot, eggplant, zucchini, and chilli and add it all into your fry pan for another 5 minutes.
  4. Add in your diced tomatoes (or can tomatoes) and lentils and mix everything through
  5. Season with bay leaves, paprika, thyme and some salt and pepper
  6. Stir in your chopped parsley and kale and then drizzle over the coconut aminos.
  7. Let reduce for 20 minutes.
  8. Once your potatoes are soft, drain them and place them back into the pot. Start mashing them and slowly adding the almond milk as you go along. If necessary, you can add more the 1/4 cup. It depends what kind of consistency you are going for. Season with some salt and add a few pinches of Nutritional yeast. This gives it that cheesy flavour.
  9. In a baking dish, flatten out the vegetable filling first and then smooth over your mashed potatoes.
  10. Place in a 180 degrees, celsius oven and cook for 20 minutes or until the top is golden brown-ish.

You can obviously use whatever vegetables you want. Have a play around with it.



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