I love a good excuse to sneak in all the different veggies in one plate. Pasta dishes are great for this (sneak it into the sauce!) but so are baked multi-layered dishes like a Shepard’s Pie.

Why I especially love this one is because it sneaks in the humble turnip- a great cruciferous veg- with the potato top layer.

And to stick to the wintery season and theme, I also included chestnuts in the lentil filling for a nice contrast in texture and flavor.

Here’s the recipe, give it a try!

EAT YOUR VEG SHEPERD’S PIE

Makes 6-8 servings

2 tablespoons olive oil
1 medium onion, finely chopped
6 cloves garlic, finely chopped
3 tablespoons tomato paste
700g (about 3 cups) cooked lentils
150g mushrooms of choice, chopped
200g cooked chestnuts, chopped (or substitute with walnuts or carrots if unavailable)
500g (approx. 1 lb) potatoes, washed and diced
500g (approx. 1 lb) turnips, peeled and diced
Spices of choice (e.g., saffron, thyme, smoked paprika)
Salt, to taste
Olive oil, for drizzling

DIRECTIONS

1. Prepare the Potato-Turnip Mash:

Wash, peel, and dice the potatoes and turnips.
Cook them in a large pot of salted boiling water until tender (around 15-20 minutes).
Drain well and transfer to a large bowl or food processor.
Mash until smooth and creamy. Season with salt and your chosen spices (I used saffron). Set aside.

2. Make the Filling:

Heat 2 tablespoons of olive oil in a large sauté pan over medium heat.
Add the chopped onion and cook until translucent (5 minutes).
Stir in the mushrooms and cook until just soft (around 5 minutes).
Add the lentils, chestnuts, tomato paste, and a splash of water to create a rich, thick saucy texture.
Season with salt and your choice of spices (I used Chinese 5 Spices and thyme!). Taste and adjust seasoning if needed.

3. Assemble the Shepherd’s Pie:

Preheat your oven to 200°C (400°F).
Spread the lentil mixture evenly at the bottom of a baking or cast iron pan.
Carefully layer the potato-turnip mash on top, spreading it evenly with a spatula or spoon.
Drizzle lightly with olive oil.

4. Bake:

Bake in the oven for 25 minutes, or until the top begins to turn golden.

5. Rest & Serve:

Let the Shepherd’s Pie rest for 10 minutes at room temperature before serving. This helps set the texture.

6. Store Leftovers:

Store in an airtight container in the refrigerator for up to 3 days.
For freezing, freeze on the same day it was baked to maintain freshness.

Optional Serving Suggestion:
Sprinkle the top with fresh herbs (like parsley or thyme) before serving.
Pair with a crisp green salad or steamed greens for extra freshness.