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Serves 8

Veggie Shepherds Pie

A great alternative to the meat version, full of lentils and flavour.


  • 1 tbsp coconut oil
  • 1 onion, chopped
  • 2 sticks celery, finely chopped
  • 1 large carrot, peeled & chopped
  • 2 cloves garlic, finely chopped
  • 200g courgette, chopped
  • 400g pumpkin or squash, peeled and chopped into small cubes
  • 1 tbsp freshly chopped rosemary
  • 2 cans chopped tomatoes
  • 400ml vegetable stock
  • 120g red split lentils
  • 1 tbsp apple cider vinegar
  • 1 tbsp gluten-free Worcestershire sauce
  • 1 can brown lentils, rinsed, drained
  • 1.3kg white potatoes, peeled, chopped
  • 3 tbsp butter
  • 60ml milk
  • 60g grated cheese


  • Preheat oven to 200°C.
  • In a large pan, add the oil, onion, celery, carrot, and garlic and cook on high heat for 5 minutes, stirring frequently.
  • Add the courgette, pumpkin and rosemary and give it a good mix around and then add the chopped tomatoes, stock, red lentils, cider vinegar and Worcestershire sauce. Mix thoroughly and bring to a boil.
  • Once boiling, reduce heat and simmer for 10-15 minutes or until the pumpkin is cooked and soft.
  • Meanwhile, boil the potatoes in a pan of boiling water with a little salt for 10 minutes or until a knife easily cuts through. Drain and mash with the butter, adding milk until nice and fluffy. Mix in the cheese until the cheese has softened and mixes in.
  • Using a large roasting dish, place the vegetable mix and then top with the mashed potato. Use a fork to flatten and spread the mash around, creating long lines with the fork.
  • Place in the oven for 20 minutes or until the mash has a golden glow.
  • Kcal: 404
  • Protein: 15g
  • Fat: 12g
  • Carbs: 53g
  • Fibre: 13g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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