Vegetable shepherd's pie

Transform your frozen veggies into a simple and wholesome dinner for the family.

Written by Nutrition Australia
  • Serves: 8

  • Prep Time: 10 mins

  • Cooking Time: 50 mins


What to do

    1. Heat oven to 200°C. Steam the sweet potato for 20 minutes or until tender. Mash to preferred consistency and season to taste.

    2. While the sweet potato is steaming heat oil in large frypan and saute onion, leek, carrot and celery until onion is soft.

    3. Add the lentils, water, stock, tomato paste, tomatoes, soy sauce and bring to the boil. Cover, reduce heat and simmer for 20 minutes. Remove the lid and simmer for a further 10 minutes until thick. Stir through peas, corn and parsley and season with salt and pepper to taste. 

    4. Place the vegetable and lentil mix into an ovenproof dish and cover with the mashed sweet potato. Sprinkle with the parmesan cheese and sesame seeds and bake for 20 minutes until golden brown.


  • This recipe is a great way of getting a variety of vegetables in just one meal.
  • Tinned brown lentils instead of red lentils would also work well in this dish to create a layered texture. 
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Written by Nutrition Australia

Nutrition Australia aims to 'inspire healthy eating' through information, education and consultation services. Visit for more veggie-filled recipe inspiration from Nutrition Australia.

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