No need to worry. I’m not turning in to a tree hugging, lentil loving Vegetarian (even though I do love trees and lentils). I do love the taste and talk about cheap! They are very tasty and good for you as well. I made a huge pot of lentils with all the vegetables I had in the crisper. I could’ve just eaten them like that but had the idea to try a Shepherd’s Pie of sorts, by adding mashed potato to the top.

I would welcome any die hard, meat eating Shepherd’s Pie fans to give this a go. It was very good, without the meat.

Vegetarian “Shepherd’s Pie”

• 1 cup dried lentils, rinsed (or 1 x 400gm can lentils, drained and rinsed)
• 2 cups pumpkin, chopped
• 1 medium sweet potato, chopped
• 1 can green peas, drained
• 1 handful baby spinach leaves
• 2 carrots, chopped
• 1 medium onion, diced
• 2 tbs extra virgin olive oil
• 1 cup sliced roasted (or raw) red capsicum (bell peppers) – I used 1/2 cup of my Roasted Capsicum Sauce
• 1 cup vegetable stock (I used a stock powder with 1 cup of water)
• salt & pepper

• 3-4 potatoes, chopped, boiled and mashed with a little milk and butter for topping

1. Cook onions in olive oil until clear.
2. Add other ingredients and cover with just enough water. (Lentils will thicken upon cooking. Ensure they don’t stick to bottom of saucepan or slow cooker)
3. Cook until lentils are cooked and vegetables are soft.
4. Place mixture in a baking dish and top with mashed potato.
5. Bake in a 180 deg C (350 deg F) oven until golden.

(This makes a huge amount and could make 1 very large Shepherd’s Pie so increase the number of potatoes. Alternatively, you could make the lentil mixure into something else like I did, like a Lentil Lasagna. Recipe to come.)