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Vegetarian Shepherd’s Pie

Vegetarian Shepherd’s Pie
24/10/2012 Mike

(Serves 4)


  • 100 g puy lentils
  • 100g orange lentils
  • 100g quinoa
  • 2 carrots chopped into 1 cm cubes
  • 1 x head of broccoli divided into small florets
  • 4-5 big leaves of curly kale cut into thin strips
  • 1 clove of garlic
  • 1 onion finely chopped
  • 1 dsp tahini
  • 2 tsp of turmeric
  • 1 tsp of nutmeg
  • 1 tsp of cumin
  • 1 tsp kelp powder
  • Salt and black pepper to taste
  • For the topping:
    • 2 x medium sized potatoes cut into 1-2 cm cubes
    • 1 tbsp butter/coconut oil
    • Milk or milk substitute
    • Pinch of turmeric and nutmeg to taste


Steam or boil potato cubes. Add lentils and quinoa to a separate pan, cover with water, bring to boil and simmer. Add carrot, onion, broccoli, kale. When nearly cooked, add chopped garlic, black pepper, turmeric, nutmeg, cumin and kelp. When cooked, turn off the heat, and stir in tahini to thicken the liquid and give the mixture a good “shepherd’s pie” consistency. Mash potatoes with the butter (or coconut oil if you’re using a butter substitute), rice milk, turmeric and nutmeg. Spoon lentil mixture into a casserole dish and top with the mash. Bake in a fairly hot oven until the mash starts to brown, and then serve.