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Brown Lentil Shepherds Pie

A winter warmer for the colder months!
Brown Lentil Shepherds Pie
Brown Lentil Shepherds Pie
Macros per serve
Carbs: 15.4
Protein: 15.91
Fat: 2.42


6 servings
  • 100g Carrots
  • 400g Cauliflower
  • 225g Chicken Breast Meat 
  • 20g Red Hot Chilli Peppers
  • 200g Brown Lentils 
  • 50g Ricotta Cheese 
  • 15g Garlic 
  • 100g Mushrooms 
  • 150g Onions
  • 20g Parmesan Cheese 
  • 220g Diced Tomatoes in Tomato Juice 


  1. Dice up onion and chicken and add to a pan lightly sprayed with oil then add garlic with one bay leaf and cook until brown.
  2. Add tomatoes, chopped carrot and mushrooms and cook through until all ingredients are soft.
  3. Drain can of lentils, rinse and add this to the sauce.  Simmer for 5 to 10 mins.
  4. Whilst simmering, steam cauliflower until soft then mash with light ricotta and option to add ground chilli powder.
  5. Pour lentil mix into casserole dish evenly and then pour the cauliflower mash on top and spread evenly.
  6. Sprinkle with light parmesan and bake for 30 mins on 180 degrees and serve with steamed green vegetables.
Brown Lentil Shepherds Pie

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