This Veggie Shepherds Pie is a great way to get kids to love healthy flavours. In fact, we think it's so yummy the whole family will want some! A great vegetarian recipe made with plant based legumes, red lentils as a source of protein to keep those little yummies full.

Serves 3-4

Ideal for toddlers 1yo+


For the Pie:

  • 1 cup pumpkin, peeled & diced

  • 1 cup tomato, chopped

  • 1/2 cup red lentils

  • 1/2 cup carrot, peeled & diced

  • 1/2 onion

  • 150 ml vegetable stock 

For the Top:

  • 4 cups potatoes, peeled & diced

  • 1/2 cup grated cheese

  • 3 tbsp milk

  • 2 tbsp butter


  • Preheat oven to 200°C.

  • In a saucepan, heat a bit of olive oil , add the vegetables and cook until soft.

  • Add the onions and the vegetable stock and bring to a boil. 

  • Simmer for 30 minutes until you get a thick sauce texture.

  • Boil the potatoes until tender and drain. Mash the potatoes with milk and butter and add the grated cheese.

  • Pour the vegetable sauce into ramekins, add the mash and sprinkle with some extra cheese on top.

  • Bake for 20 minutes until in the oven.

  • For a little extra, you can serve with steamed veggies on the side.

Amanda PentonRecipes