Shepherd's Pie

Shepherd’s Pie

Shepherd's Pie

Shepherd's Pie

A healthier version of this classic, comforting meal? Yes please!

In addition to the ground beef in the recipe, the “meat” of this Shepherd’s Pie also consists of fiber and protein-rich lentils! The fiber makes each bite more filling while also supporting digestive regularity, detoxification and blood sugar balance. Consuming adequate protein each meal helps you to feel full longer, reduce cravings, boost your metabolism and build muscle!

Sweet potatoes are used in this recipe instead of white potatoes, which sweetens this Shepherd’s Pie and adds a delicious twist on a classic recipe! Another option is to use mashed cauliflower, or a sweet potato and cauliflower combo.

This Shepherd’s Pie recipe makes a lot of food, which means you’ll have leftovers to enjoy for days!

Shepherd's Pie

Shepherds Pie

Yield: 10 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

A healthier version of the classic comforting meal with a delicious twist!


  • 3 cups dried green lentils
  • 6 cups water or broth (chicken, beef or vegetable)
  • 1lb ground beef (500 grams), free-range and/or organic if possible
  • 1 ½ cups carrots, diced (2-3 carrots)
  • 1 ½ cups celery, diced (4 stalks)
  • 2 cups yellow onion, diced (1 large onion)
  • 1 tbsp oregano
  • 2 tsp thyme
  • 2 tsp chili powder
  • 1 tsp onion powder
  • 1 tbsp garlic, minced or grated (3 cloves)
  • 1 ½ tsp Herbamare or sea salt
  • ½ tsp black pepper
  • 1 can organic tomato sauce (398ml)
  • 2 batches of Mashed Sweet Potatoes  (use 4 sweet potatoes)


  1. Prepare a double batch of Mashed Sweet Potatoes as a topping for the Shepherd’s Pie.
  2. Combine the lentils with your water or broth in covered pot and bring to a boil. Lower heat to medium/low and simmer for 15 minutes or until liquid is absorbed and lentils are tender. 
  3. Heat a large wok over medium heat.  Add the ground beef and cook over medium heat for 7-8 minutes or until no pink is remaining, stirring regularly.
  4. Add the carrots, celery, onions and all spices to the ground beef. Cover and cook for 8-10 minutes or until vegetables are tender, stirring 2-3 times.
  5. Add the cooked lentils and tomato sauce and cook uncovered for 2-3 more minutes.
  6. Turn your oven on to Broil at a medium/high setting.  Transfer the ground beef and lentil mixture to a large casserole dish and top with a layer of mashed potatoes.  Smooth each layer with a spatula.
  7. Broil the casserole on medium/high for 3-5 minutes, watching closely to ensure that the top browns lightly but does not burn
  8. Serve and enjoy!  Leftovers keep well covered in the refrigerator for 4-5 days.


The lentils can be cooked in water but will be more flavourful if cooked in broth.  You can use beef, chicken or vegetable broth according to your preference, or an alternative option is to use an organic bouillon cube or broth powder.  

No lentils/legumes - Omit and replace with an additional 1lb of ground beef

No nightshades - Omit the tomato sauce and replace the chili powder with additional ½ tsp of each of thyme, oregano, garlic powder and onion powder in its place.  If you think that the lentil mixture will be too try without the tomato sauce, add a half cup of extra broth (or as much as is needed) prior to transferring to your casserole dish.

Allergen Info

Gluten Free
Dairy Free
Egg Free
Grain Free
Contains Legumes
Soy Free
Citrus Free
Nut Free
Contains Tomatoes