Plant-based shepherd's pie recipe

‍This hearty and comforting shepherd's pie recipe has been created by nutritionist Faye James to be loaded with veggies and savoury lentils. It's topped with fluffy mashed cauliflower - rather than traditional mashed potato - as a lower-carb replacement. This health-conscious twist on the classic comfort dish is a way to include more wholefoods and fibre than the traditional meat-based shepherd's pie, which is usually made with mince or leftover roast lamb.

Ingredients for plant-based shepherd's pie

1 head cauliflower

1/2 cup vegan butter, melted

1 red onion, diced

2 carrots, grated

1 1/2 cups frozen green peas

2 tbs Moroccan spice blend

2 cups lentils, cooked

1 cup vegetable stock

1/2 cup vegan cheese, grated

Salt and pepper, to taste

Method to prepare plant-based shepherd's pie

Preheat oven to 180°C. Chop cauliflower into rough florets and boil until soft. Mash with melted butter and season to taste. Set aside. Fry onion and grated carrot in olive oil until soft, then add the Moroccan spices and cook until fragrant. Add lentils, stock, then cook until mixture thickens. Stir in frozen peas. Transfer to greased ovenproof dishes and top with mashed cauliflower and vegan cheese. Bake for 15-20 minutes until lightly golden. Serve with fresh leafy greens.

Citro food tip

Lentils are an excellent replacement for red meats, with Norway’s Bergen University researchers finding that eating more legumes could add 2 years more life expectancy.