Simon Hill’s Vegan Shepherd’s Pie

(Serves 2)

Total: 848 Calories (424 Calories Per Serve)

Lentil Sauce:
1 onion, diced
2 garlic cloves, minced
1 carrot, diced
1 can (240g) of no-salt added lentils
2 cups water
0.5 cup frozen/canned peas
Potato Mash:
500g of white/golden potatoes
½ cup unsweetened almond milk (add more as needed)
1-2 tbsp chopped parsley
1 sprig of fresh rosemary
Salt and pepper to taste
1 tsp olive oil


  1. Preheat oven to 210 degrees and prepare a small/medium oven-safe baking dish.
  2. Start by making the potatoes. Chop the golden potatoes in 1” slices and place in a pot with enough water to cover them. Add salt and bring the water to boil on medium-high heat. Reduce heat and simmer until the potatoes are soft.
  3. Next, make the lentil mix. Add diced onion and garlic with one tbsp of water to a large pan over medium heat. Cook until browned. Add the carrots, lentils and water and bring to a boil. Reduce the heat and add in the peas. Cook until the sauce is not too runny, and the peas have warmed.
  4. Once the potatoes have cooked, drain thoroughly. Place in a food processor or use a potato masher to mash the potatoes, and add the olive oil, almond milk, parsley and salt and pepper. Mix until properly combined and set aside.
  5. When the lentil sauce has finished cooking, transfer it to a baking dish. Cover the lentil sauce with the mashed potatoes and spread them evenly. Sprinkle some rosemary, salt and pepper on top.
  6. Bake for 10-15 minutes, or until the top is crispy and browned. Let cool and then serve.