Shepherds Pie

This is an awesome recipe that you can adjust to suit your dietary requirements and tastes. Serve it warm or cool – the choice is yours!

Serves 4 | gluten free, vegan*, vegetarian


800g organic sweet potato, peeled and chopped

2 tbsp butter or olive oil*

2 tbsp milk of your choice*

Extra virgin olive oil

2 organic onions, peeled and diced

1 organic garlic clove, peeled and minced

75g organic mushrooms, washed and diced

1 organic carrot, peeled and diced

400g can Chef’s Choice organic diced tomatoes

1 tbsp organic tomato puree

2 tbsp gluten free tamari

150g lentils, cooked or canned, drained

1 handful fresh organic parsley, chopped

*Choose olive oil and a nondairy milk option as vegan substitutes


  • 1. Preheat oven to 190 degrees.

  • 2. Steam sweet potato until cooked and tender. In a large bowl or pot, mix sweet potatoes with butter and milk, stirring until smooth.

  • 3. Heat olive oil in a large pan over low heat. Add the onion and garlic, stirring until translucent. Add mushrooms and carrots, cook for 2 minutes. Stir in tomatoes, puree, tamari, lentils and parsley and cook for 2-3 minutes. Remove from heat.

  • 4. Pour into a round baking dish. Top with mashed potato, using a fork to create lines across the top.

  • 5. Bake for 30 minutes or until potato is golden brown

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