Low Carb Smoky Shepard’s Pie

A low carb Shepard's Pie made with our EK5258 Plant M!lk Maker

Base Ingredients

500ml vegetable stock
230g green lentils, cooked
200g mushrooms, sliced
100g sundried tomatoes
90g walnut pulp
4 tbsp tomato puree

3 garlic cloves, minced

2 carrots, diced
2 sticks of celery, diced
2 tbsp smoked paprika
1 onion, diced
Salt and pepper

Topping Ingredients

125g Greek plant yoghurt
3 tbsp plant milk

2 garlic cloves, minced

1 cauliflower head

Salt and pepper, to taste


Step 1: Blend together the walnut pulp, lentils, smoked paprika and sundried tomatoes in a food processor.
Step 2: Fry the walnut mixture in a pan, and then add in the onion, carrots, mushrooms, celery and garlic
Step 3: Meanwhile, stir together the vegetable stock with the tomato puree and season to taste before pouring over the vegetable mixture.

Step 4: Pour the mixture into a large dish or 6 smaller dishes.
Step 5: To make the topping, pulse the cauliflower in a food processor and steam until soft.

Step 6: Puree the cauliflower in a food processor and drain through a sieve to remove excess water.

Step 7: Stir in the plant yoghurt, garlic and plant milk and spoon this over the shepherd’s pie.

Step 8: Bake at 180 degrees for 30-40 minutes until the top is golden brown.