Clean the Fridge Shephard’s Pie

Ingredients (Serves 4)

  • 1 tablespoon olive oil for frying
  • 500g mince lamb or beef (4 stars or more)
  • 1 can of lentils, rinsed drained
  • 1 cup of vegetables chopped (ideas: celery, peas, carrots, mushrooms, and zucchini)
  • 1 can diced tomatoes
  • 1 onion
  • 2 cups of beef stock, salt reduced if possible
  • 2-3 tablespoons of cornflour
  • 1 tablespoon Worcestershire sauce or curry paste (optional)
  • Pepper to season (optional)
  • 5 large potatoes
  • 1 teaspoon of margarine (optional)
  • 3-4 tablespoons of low fat milk


  1. Preheat the oven to 180°C.
  2. Cut and peel (optional) the potatoes and boil until soft.
  3. In the meantime, add oil to a medium heat pan and sautee onion until transparent, then brown meat.
  4. Add the harder vegetables and simmer for 10-15 minutes. Add softer vegetables and lentils and cook for a further 5 minutes and cook until the sauce begins to reduce.
  5. Mix cornflour with beef stock and Worcestershire sauce or curry paste (if using) and mix until smooth and add to the meat and vegetable mixture. Season with pepper to taste.
  6. In the meantime mash the potatoes with the margarine and milk.
  7. Place the meat and vegetable mixture into a baking dish and top with mashed potato.
  8. Bake in the oven for 30-40 minutes or until vegetables are soft and the top is golden brown.


  • Option: use frozen vegetables instead of fresh.
  • You can use 2 cups of gravy instead of beef stock and prepare according to packet instructions.
  • To save time and add extra fibre, leave the skin on the potatoes.
  • You can substitute potato for sweet potato and pumpkin.
  • Add fresh or flakes chilli for a spicy twist.