Make our Shepherd's Pie

Delicious, rich and hearty. What are you waiting for?

Our delicious, rich and hearty Shepherd's Pie will warm you up from the inside out. Try it out yourself by following the recipe below.

Ingredients (serves 4)


1 tbsp olive oil

1 white onion, diced

½ cup celery, finely diced

½ cup leeks, finely diced

½ cup carrots, finely diced

1 cup chestnut mushrooms, finely chopped

1 tsp garlic puree

1 tbsp tomato paste

1 tsp brown miso paste

1 tsp tamari

1 tsp liquid smoke

1 tbsp balsamic vinegar

1 tbsp sundried tomatoes

⅓ cup red wine

1 tin chopped tomatoes

1 cup water

½ cup cooked lentils

½ cup frozen peas

½ tsp salt

½ tsp thyme

½ tsp ground coriander


2 medium sweet potatoes, peeled and diced

2 medium regular potatoes, peeled and diced

½ cup soy milk

1 tbsp olive oil

½ tsp salt

Pinch of pepper

Paprika crumb:

½ cup polenta

1 tsp paprika

½ tsp garlic puree

½ tbsp lemon juice

¼ tsp salt


To make the filling: add olive oil to a pre heated pan. Add white onion, celery, leeks and carrots and cook for 2-3 minutes. Add in chestnut mushrooms, garlic puree, tomato paste, miso paste, tamari, liquid smoke, balsamic vinegar, sundried tomatoes, red wine and cook down for 3-4 minutes. Add chopped tomatoes and water and cook down for 20-25 minutes. Once cooked, add in thyme, salt, ground coriander, cooked lentils and frozen peas.

To make the mash: In a sauce pan, combine steamed potatoes and sweet potatoes with soy milk, olive oil, salt and pepper and mash until creamy and smooth.

To make the paprika crumb: Combine all of the crumb ingredients in a bowl and mix together.

Assemble: Preheat your oven to 180˙C. Pour stew mixture evenly into a baking dish. Top with mash and paprika crumb. Bake for 35-40 minutes, until golden and crispy around the edges.