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Lentil Shepherd's Pie | Veganuary Week 1

Lentil Shepherd's Pie | Veganuary Week 1
Lentil Shepherd's Pie | Veganuary Week 1

This is our easy Lentil Shepherd's Pie. It's a perfectly warming dinner recipe and works great for lunch the next day. Pair this with a side of greens and you've got yourself a winner!

It's cheap to make and it's super filling 🌱You can make this in advance and it will sit nicely in your fridge for a couple days until you're ready to eat!



For the topping

  • 500g floury potatoes
  • 1 tbsp of extra virgin olive oil
  • 100g brussel sprouts
  • Salt and pepper to taste

For the filling

  • 1 tbsp olive oil
  • 1 onion
  • 1 garlic clove
  • 2 small carrots
  • 1 celery stick
  • 400g tin plum tomatoes
  • 1 tsp marmite
  • 1 tbsp tomato puree
  • 1 tbsp balsamic vinegar
  • 50ml red wine
  • 4 thyme sprigs
  • 400g can of green lentils
  • sea salt and freshly ground black pepper

To serve

  • 200g Tenderstem Broccoli


  1. 1.

    You will need...

    Preheat oven to 200*C | Baking tray | Small Lasagne Dish | Vegetable peeler | Medium saucepan | Grater | Large frying pan

  2. 2.

    Peel the potatoes and chop into even sized chunks | Trim and finely slice the brussel sprouts | Peel and finely chop the onion | Peel and grate the garlic | Peel and coarsely grate the carrot | Finely dice the celery | Pick the thyme and finely chop it

  3. 3.

    Place the potatoes in a medium saucepan, cover well with cold water and season with salt | Bring to the boil and simmer for 8-10 minutes until almost tender | When the potatoes are done, drain and set aside to steam dry in the colander

  4. 4.

    Meanwhile, toss the sliced sprouts with a tsp of olive oil and a pinch of salt. Place on a baking tray and roast for 10-15 minutes until golden | Remove from the oven and set aside

  5. 5.

    For the filling, heat the olive oil in a large frying pan over a medium heat, add the chopped onion and stir for 3 minutes | Add the garlic, carrots and celery and cook for 5-10 minutes until softened | Add the remaining filling ingredients (except for the lentils) and season to taste with salt and pepper | Bring the filling ingredients to a simmer and cook for 10 minutes until the vegetables are tender and the sauce has reduced | Stir the lentils into the tomato sauce

  6. 6.

    Mash the potatoes and brussel sprouts together roughly | Add the oil to the mixture and season to taste | Continue to mash until combined but still chunky | Spoon the lentil mixture into a dish, top with the Mash and smooth out | Put the pie in the oven and bake for 15-20 minutes, or until the potato is golden-brown

  7. 7.

    Steam the broccoli | Plate up half the shepherds pie and half the broccoli and serve immediately | Put the remaining shepherds pie and broccoli in a tupperware and eat the following day for lunch