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Vegetarian Shepherd's Pie

It's winter, it's cold and I know you want potato.

I love a baked, hearty meal ESPECIALLY when it includes potato.

This vegetarian shepherd's pie is the perfect winter dish, especially during the end of your luteal and menstrual phases.

Lentils act as a fibrous, iron rich alternative to the typically used mince meat in shepherd's pie and act as a slow burning carbohydrate to keep your blood sugars balanced and your tummy satisfied for longer.

You can also experiment with using sweet potato or pumpkin as the "pie" crust. This recipe serves about 3 so if you are cooking for more people, simply double the ingredients.

Happy cooking!


1 can of lentils, rinsed

1 red onion, diced

1 carrot, diced,

1 zucchini, diced

Handful of button mushrooms, diced

5 medium white potatoes, peeled and chopped into 1cm cubes

1 stock cube (or equivalent)

2 cloves garlic, crushed

Tbs of grass fed butter

2 tbs nut milk

2 tbs olive oil

Optional: grated cheese


Fill a medium saucepan with water and bring to the boil. Add potato's and boil until soft (approximately 15 minutes).

Pre-heat oven to 200 degrees C

In a medium pan, heat olive oil and add onions and garlic. Stir until translucent.

Add carrot and mushrooms, stirring for 5-10 minutes or until soft.

Add stock, zucchini, lentils, stir for another 5-10 minutes or until all the vegetables are soft.

Remove the potato's and mash them in a large bowl. Add the butter and milk. You can add more if you want a creamier texture.

Place the lentil mixture in a bread sized pan, if you are making a larger portion you can use a larger baking dish. Top with mashed potato's and optional, grated cheese.

Bake for 30 minutes or until golden on the top.



Serves 3


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