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Vegan shepherd's pie

I always loved shepherd's pie as a kid. It's so warm and comforting. Try my low carb vegan version made with lentils instead of mince and cauliflower instead of mash. Delish!


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


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.


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