Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Veggie Shepherd’s Pie

Rich and hearty and containing all your five a day. You won’t miss the meat as there’s so much going on. Instead of traditional mash I’ve used cubed potatoes tossed in olive oil and cheese.

Serves: 6

Prep: 35 minutes
Cooking: 20 minutes
Total: 1 hour

Difficulty: easy




1 large onion chopped
2 carrots peeled and chopped
3 garlic cloves crushed
200g mushrooms quartered
bunch fresh thyme
150g red lentils
400g chopped tomatoes
100g frozen peas
100g fresh spinach
500ml vegetable stock
500g potatoes peeled and cut into 2cm cubes
50g grated cheese – vegan (I used Koko), pecorino or parmesan

Add the potatoes to some salted boiling water and simmer for 5 minutes before draining. Toss in the olive oil and cheese and set aside.

Soften the onions in some oil then add the carrots and garlic. Colour for 5 minutes then add the mushrooms and thyme.

Give everything a stir then add the lentils, chopped tomatoes & stock. Season well then simmer for 25 minutes then add the peas and spinach. Transfer to an ovenproof dish and the potatoes in a layer on top. Put in a 200 degree oven for 20-30 minutes until the potato top is coloured and crisp on top.

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