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Serves 4


2 cups cooked green lentils, drained
2 oz. carrots, finely sliced
2 oz. onion, finely diced
2 oz. zucchini, chopped
2 oz. corn niblets, drained
1 lb. cooked potatoes, mashed
1 tbsp. butter
4 oz. Havarti cheese, grated
salad and crusty bread to serve


Preheat oven to 400 F (200 C). Combine lentils, carrots, onion, zucchini, and corn niblets in a deep ovenproof dish. Press down gently and ensure mixture is level.

Sprinkle half the cheese across the lentil mixture. Spread the mashed potatoes across the cheese and sprinkle with the remaining cheese. Break butter into little nobs and put on top of cheese. Bake for 35 minutes until golden and serve hot with salad and crusty bread.