Winter is coming: treat the family to this healthy shepherd’s pie…

Serves 6.

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2 lb/1kg potatoes, peeled and diced
1 tablespoon oil
1 medium onion, chopped
1 stalk celery, finely chopped
1 large carrot, finely chopped
1 teaspoon curry powder
1 lb/500g jar low-sodium tomato-based pasta sauce
2 x 14oz/400g cans brown lentils, drained and rinsed or 3 ½ cups cooked brown lentils
1 cup frozen peas
1 tablespoon almond butter
½ cup soy or rice milk fortified with calcium/B12


1. Preheat oven to 350°F/180°. Place potatoes in a large saucepan and cover with hot water. Bring to a boil, then reduce heat and simmer until tender
2. Heat oil in a medium pot and sauté onion, celery and carrot until soft
3. Add curry powder and sauté for 1 minute
4. Add pasta sauce, lentils and peas, and bring to a boil. Reduce heat and simmer for 5 minutes
5. Drain potatoes, and add almond spread and soy milk. Mash until smooth
6. Spoon lentil mixture into one large oven-proof dish or 6 one-cup small oven-proof dishes. Top with mashed potato
7. Bake in a moderate oven for 40 minutes

Prep time: 15min Cook time: 60min