Vegetarian shepherd's pie

Veggie shepherds pie


  • 1 tbsp olive oil
  • 1 carrot (peeled and diced)
  • 150g potatoes (peeled and diced)
  • Broccoli
  • Sweetcorn
  • Aubergine
  • 1 garlic clove
  • 50g lentils (rinsed)
  • Home-made tomato sauce (5/6 tomatoes, onion, garlic and oil)
  • 500g potatoes (peeled and cut into chunks)
  • 5 tbsp milk
  • 15g butter
  • 100g mild cheddar cheese


  1. Preheat the oven to 200°C
  2. Heat the oil in a pan and sauté the vegetables for 10 minutes
  3. Add the remaining ingredients and bring to boil, then simmer for 30-40 minutes until the home-made sauce is think and the veggies are soft
  4. Whilst waiting for the veg, boil potatoes in salted water for 20 minutes
  5. Drain and mash the potatoes whilst mixing with butter and milk, then stir in the 3/4 of the cheddar
  6. Place into a transparent oven dish and sprinkle the remaining cheese on top
  7. Bake for 20 minutes, serve with green veggies

Aunty's Tips!

Mix up the vegetables and try a range of different combinations! This is the perfect dish to test out your child's favourite and least favourite vegetables!