Lentil Shepherd’s Pie.

This is winter favourite of my family’s... After a busy weekend out & about in the cold air we love to sit down to this to warm us up on Sunday night.

This is a plateful of nourishing veggies that’s so comforting, warming & yum! And of course it’s also dead simple to make!





- 1 chopped onion

- 1 grated carrot

- 1 grated zucchini

- 4 chopped garlic cloves

- 1 cup split red lentils

- 400g tin tomatoes

- 2 tbsp tomato paste

- 2 cups veggie stock

- 1 stick fresh rosemary, leaves taken off the stalks & finely chopped

- 4-6 sticks of fresh thyme, leaves taken off the stalks

- a handful of fresh parsley, stalks & leaves separated, stalks finely chopped

- 1 small bunch kale, roughly chopped

- salt & pepper to taste


- 1 head of cauliflower

- 4 whole garlic cloves

- 1/4 cup nutritional yeast

- salt & pepper to taste


- Preheat your oven to 200C

- Put the onion, carrot, zucchini & garlic in a large pot with olive oil & cook for 3-5mins on medium

- Add the lentils, tinned tomatoes, tomato paste, stock, thyme, rosemary, parsley stalks, salt & pepper, stir through & leave to simmer for 20-25 mins or until the lentils are cooked. If it seems too wet then leave the lid off to evaporate. If it seems too dry add some more stock & leave the lid on. It will depend on the size of your veggies & your preferred consistency. I like it thick!

- Meanwhile, separate the cauliflower into florets & add to a steamer with the peeled garlic cloves on top. Steam until cooked through

- Transfer to a bowl or pot & mash with salt & pepper. Cauli is quite moist so doesn’t need any additional liquid. Stir through the nutritional yeast

- When the lentils & veggies are cooked stir through the parsley leaves & kale then transfer to a baking dish & top with the cauli mash. spread it out evenly the scrap across the top with a fork to create extra crispy bits. Sprinkle over a little more nutritional yeast

- bake in the oven for 25-30mins or until golden

- this must be served with peas!