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Vegetarian Shepherd’s Pie

The trick to a good Vegetarian Shepherd’s Pie is to have a creamy and fluffy mashed potato topping that everyone will love tucking into.

Need some more meat-free Monday inspo, next try these Cheesy Vegetable & Cashew Nut Burgers

Prep Time: 20 minutes
Cook Time: 50 - 60 minutes
Makes: 5 small portions
Great for:  12-18 Months 18 Months-2 Years Kids 2-4 Years Kids 4+ Years
Suitable for Freezing

Shepherd's pie

1 tbsp olive oil
1 carrot, peeled and diced
150g butternut squash, peeled and diced
1 garlic clove
1 tbsp balsamic vinegar
50g green lentils, rinsed
400g chopped tomatoes
2 tbsp tomato puree
1 tbsp sundried tomato paste
1 tsp sugar (optional)
200ml vegetable stock


500g potatoes, peeled and cut into chunks
5 tbsp milk
15g butter
100g mature Cheddar cheese, grated
  1. Preheat oven to 200°C / 400°F
  2. Heat the oil in a large saucepan and sauté the vegetables for 10 minutes until soft. Add the garlic and balsamic vinegar and cook for 1 minute, then add the remaining ingredients and bring to the boil and simmer for 30 to 40 minutes until the lentils and vegetables are soft and the sauce is thick.
  3. Meanwhile boil the potatoes in salted water for 20 minutes or until tender when tested with a table knife. Drain and mash with milk and butter, then stir in most of the Cheddar. Divide the sauce between 5 ramekins, top with mash and sprinkle on the remaining cheese.
  4. Bake for 20 minutes in the preheated oven.

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