A very satisfying vegan shepherds pie using green lentils as the base. Fairly long to cook, but totally worth it, and you can work as you do so


  • 1 tins Chopped tomatoes
  • 2 Carrots
  • 220g Green lentils
  • Half an Onion
  • 1 dessert spoon Yeast extract (marmite)
  • Some Herbs (I used a teaspoon each of oregano and paprika/ pepper mix)
  • 1kg Potatoes (feel free to use more if you like mash - I didn't actually weigh how much I used so it may have been more)


  1. Wash the lentils and boil for 40 minutes. Chop the carrots and onion and add them halfway through
  2. Chop the potatoes and start them boiling at the same time as adding the veg to the other pan
  3. Drain the lentils then add the tomatoes, yeast extract, and herbs. Mix thoroughly and put in a casserole dish
  4. Drain the potatoes once they are tender and mash. Put on top of the mixture in the casserole dish
  5. Bake in the oven at 180-200°C for 45 minutes


6 or so