Curried Lentil Shepherd’s Pie

Servings: Serves: 4-6

Nutritional Information:

Per serving (347g)
Calories 370, Fat 8.9g, Saturates 1.6g, Carbohydrate 61g, Sugars 11g, Fibre 12g, Protein 16g, Salt 1.5g




To make the filling, add the oil to a saucepan over a medium-high heat, then add the onions, carrots and swede and cook for 3-4 minutes. Add the curry powder and cook for a further 1-2 minutes, then stir in the lentils, tomato purée, mango chutney, chopped tomatoes and vegetable stock. Cook for 30-35 minutes until the liquid has been absorbed and the lentils are cooked, then stir in the peas. Transfer the mixture to an oven proof dish.


Preheat the oven to 200°C/400°F/Gas 6, then to make the topping, bring a pan of water to the boil and add the potatoes, boil for 10-15 minutes until they are soft. Drain the potatoes then transfer them to a bowl and add the soya milk and dairy-free butter and mash until they are smooth. Spread the mash evenly over the top of the lentil mix and cook in the oven for 20-25 minutes until the top is golden.


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