• Anya


Updated: Oct 6, 2020


Hello dear readers, I hope you're all doing great. I think a blog post is long overdue, so I thought I'd share a recipe this time.

I've made the Shepherd's pie into a hearty, vegetarian dish.

This recipe is high in fibre and will leave you super satisfied. It's super easy to make, and perfect when you're looking for some comfort food at lunch or dinner. So let's not wait and jump into it. Ingredients:

  • 2 cup of lentils, pressure-cooked from raw or canned (400-450g)

  • 1 cup of vegetables of your choice, raw or frozen (this was during the lockdown so I used frozen carrots and peas)

  • 3 sticks of thyme

  • 3-4 cloves of garlic, crushed

  • 1 medium onion, thinly sliced

  • 1 can of 400g of tomatoes

  • 4-5 medium potatoes, peeled

  • 1/4-1/2 cup of breadcrumbs

  • 2-3 tablespoons of parmesan, low-fat cheddar cheese or any vegan cheese of your choice

  • olive oil

  • salt and pepper to taste

  • nutmeg powder (optional)


1. If you are using already cooked lentils or canned lentils, skip this point. However, if you are using raw lentils, it would be best to soak the lentils for 2 hours or even overnight and rinse the water twice. Then place the lentils in a pressure-cooker and cook for about 15 to 20 minutes maximum. You want the lentils to hold their shape (you aren't looking for a creamy texture here). Drain lentil water.

2. Peel the potatoes and steam them until they become very soft (usually 20 minutes for me). Steaming potatoes makes them creamier than if you boil them.

3. While waiting for the potatoes, warm up some olive oil on low-heat in a pan. Add onion, garlic and thyme and sauté for 2-3 minutes. Yes you can cook with olive oil as long as you don't fry with it!

4. Increase heat slightly, then add 1 cup of chopped vegetables of your choice and sautée for 3-5 minutes.

5. Add the cooked lentils and let it cook for another 2-3 minutes. Make sure that the lentils hold their shape.