Vegetable shepherd's pie


Vegetable shepherd’s pie is a delicious vegetarian take on the traditional shepherd’s pie.


  • 1 ½ kg sweet potato (kumara), peeled and chopped
  • 1 tbs olive oil
  • 1 red onion, sliced
  • 1 leek, sliced
  • 1 stalk celery, sliced
  • ¾ cup red lentils, rinsed
  • 2 carrots, diced
  • 1 cup water
  • 1 ½ cups vegetable stock
  • 425g can flavoured tomatoes
  • 2 ½ tbs tomato paste
  • ½ cup peas
  • ½ cup corn kernels
  • 1 tsp soy sauce
  • ½ cup parsley, chopped
  • salt and pepper to season
  • ½ cup parmesan cheese
  • 1 tsp sesame seeds


  1. Heat oven to 180°C. Cook the sweet potato (kumara), mash to preferred consistency and season to taste.
  2. Heat oil in large frypan and saute onion, leek and celery until soft. Add the lentils and carrots and cook for a further 5 minutes or until the carrot starts to soften.
  3. Add the water and stock, and bring to the boil, cover, then simmer for 30 minutes. Add the tomatoes, tomato paste, peas, corn and soy sauce and simmer for a further 10 minutes until thick. Stir through parsley and season with salt and pepper to taste.
  4. Place the vegetable and lentil mix into an ovenproof dish and cover with the mashed sweet potato (kumara). Sprinkle with the parmesan cheese and sesame seeds and bake for 20 minutes or until warmed through and golden brown.


  • This recipe is a great way of getting a variety of vegetables in just one meal.