Mini Plant-Based Shepherd’s Pies


  • 40 min
  • Serves 4
  • Easy


800g kumara, peeled and chopped into cubes

1 brown onion, finely diced

2 celery ribs, finely chopped

1 carrot, finely chopped

100g Plant Based Bolognese Mix + 2 cups water

1 cup brown lentils, cooked

2 big handfuls of baby spinach

Salt and pepper, to taste

Oil, to drizzle



Preheat the oven to grill.
Bring a saucepan of water to boil. Add kumara and cook until soft.


Add a drizzle of oil to a large deep fry pan. Heat to a medium temperature. Add onion and saute for a few minutes. Add celery and carrot and saute for five minutes or until soft.


Add Bolognese Mix and water to the frying pan. Turn to high heat until boiling, then reduce to a simmer. Cook for ten minutes, or until the sauce has thickened.


Add brown lentils and baby spinach. Mix and simmer until spinach has wilted.


Drain the kumara. Mash and season to taste with salt and pepper.


Divide the bolognese sauce into four deep ramekins. Top each with kumara mash and run a fork across the surfaces.


Grill in the oven for ten minutes to heat through. Enjoy!

Recipe created by Danijela Unkovich