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Lentil Shepherd's Pie


Shepherd's pie is a family favourite that can be your go-to for holiday leftovers. This recipe is a really fun, re-designed modern version that’s vegan and gluten free!


  • 1 can Amy's Organic Lentil Vegetable Soup
  • 150g sprouted lentils, cooked
  • 3 medium white potatoes, cooked with skin on
  • 120g almond milk
  • 2 tsp vegan butter
  • 150g leeks, shaved
  • 150g Brussels sprouts, shaved
  • 2 tbsp olive oil
  • Salt and pepper, to taste 


  1. Preheat oven to 175°C.
  2. Pour one can of Amy’s Organic Lentil Vegetable Soup into a saucepan and add the sprouted lentils. Warm the soup over medium heat for 8-10 minutes to reduce the liquid.
  3. In a small pan, mash the potatoes then add almond milk and vegan butter. Salt and pepper to taste.
  4. In a small saucepan, sauté the leeks and Brussels sprouts in olive oil over medium heat until slightly crispy. Add salt and pepper to taste.
  5. Layer the soup mixture on the bottom of a medium-size baking dish.
  6. Layer the potatoes over the soup mixture.
  7. Top with the sautéed leeks and Brussels sprouts.
  8. Put the baking dish in the oven for 5-7 minutes then serve immediately.