Recipe Wednesday - Vegetarian Shepherd’s Pie

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Hello everyone,

It’s recipe Wednesday again :-)

Up at the usual 6am time to the obnoxious alarm.  It’s getting to the point now where a lie in at the weekend only lasts until 7.30, maybe that will change as the days get a bit darker, I hope so.

I did my physio exercises and 20 mins of kettlebells this morning.  I am also going to Pilates class in a bit too.

Still being mindful and I also mediated a bit this morning and set up my day.

I have a favourite recipe of mine that I made up a few years ago as an experiment as when I did eat meat I used to love shepherd’s pie as the meat was all minced up and you did not have to chew big lumps of it.  I came up with this idea and thought I would share it with you.  This will serve 2 people and I usually eat half one night and have the other the next night.


·         100g Green lentils

·         1 Carrot diced (or 2 small ones)

·         50g Peas

·         100ml Bisto Best onion gravy (this is the best as it’s granules so just add boiling water to a teaspoon of granules)

·         2 medium potatoes

·         ½ teaspoon mustard powder

·         ½ teaspoon marigold vegetable bouillon stock powder

·         Knob of butter

·         Dash of milk

·         Grated cheddar for topping

Recipe Wednesday - Vegetarian Shepherds Pie  Recipe Wednesday - Vegetarian Shepherds Pie


·         Pre-heat the oven to 200 degrees C

·         Rinse the lentils and add to a saucepan, cover with boiling water from the kettle and add in the vegetable bouillon powder and bring to the boil, reduce heat and simmer for 25-30 mins.

·         After 10 minutes of lentil cooking time add the diced carrots.

·         After 20 minutes of lentil cooking time add the peas.

·         Whilst lentils are cooking, peel and chop the potatoes into chunks and add to a pan of cold water and bring to the boil, cook until soft (about 15-20 mins depending on the size you have cut the potatoes to).

·         Make 100 ml of onion gravy with the granules.

·         Once the lentils, carrots and peas have cooked, drain and add to a small to medium pyrex dish, then pour in the onion gravy and mix well.

·         Drain the potatoes once cooked and mash adding in the mustard powder, milk and butter (so it’s nice and ceamy, mmmm)

·         Add the mashed potatoes to the lentil mixture and spread around on top until covered.

·         Sprinkle on the grated cheese and bake in the oven for 15-20 mins until the top is golden.

            Recipe Wednesday - Vegetarian Shepherds Pie

Chow down and enjoy.

            Recipe Wednesday - Vegetarian Shepherds Pie

Let me know if you try this and tag channel_freedom in your pictures.  The link to my Instagram account is here.

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