Shepherd’s Pie Recipe

If you’re looking for a delicious, simple winter warmer that is packed with veges, this vegetarian Shepherd’s Pie recipe will be a winner with the whole family!

By Nyanda Dennison, Clinical Nutritionist and Nutrition Coach

I N G R E D I E N T S

• 1 tbsp extra virgin olive oil
• 1 onion
• 2-6 cloves garlic (to taste)
• 500g mince of choice
• 400g tinned lentils, rinsed
• 1 medium carrot, grated
• 2 stalks celery, diced small
• 1 small raw beetroot, grated
• 1 medium zucchini, grated
• 5 broccoli florets, diced small
• 1 large handful spinach
• 1/2 large cauliflower, diced
• 3 medium white potatoes, diced
• 1/3 cup Worcestershire sauce
• equiv. 1 cup of liquid stock
• 1 tsp mixed herbs
• Salt & pepper to taste
• 1 tbs butter, garlic butter or alternative
• Chilli (optional)
• Sprinkle of cheese (optional)

M E T H O D

Base: Sauté onion in olive oil until soft then add garlic, carrot, zucchini, beetroot and celery
and cook until soft (not mushy). Add mince, lentils, salt and pepper and cook until meat is cooked through. Add broccoli, Worcestershire sauce and stock. Simmer covered until topping is ready. Add spinach to meat mixture at the end and stir through.

Topping: Boil water and add cauliflower and potato to cook until soft, approx. 10 mins. Drain water and mash with butter.

Layer base and topping in a oven dish and sprinkle with cheese. Cook in 190 degree oven until topping is crispy, approx. 15 mins.

Serve with steamed green veges.

Garlic, herbs, salt and pepper always to taste. Mince can be beef, lamb, turkey, extra lentils or tofu.
I use 1 tsp concentrated bone broth made up in boiling water for stock for extra nutrients and collagen.