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Chicken and lentil shepherd’s pie


1 hr

20 mins

40 mins

Hands in the air for our N chefs! Here’s a little tip to get you out of that same-ole-dinner-every-night slump with a delicious chicken shepherd’s pie!


1 garlic clove ⁠
1/2 large onion ⁠
3/4 cup tomato sauce⁠
1 large carrots ⁠
600g potatoes .⁠
1/4 cup oat cream ⁠
1/2 cup lentils ⁠
1/2 cup grated cheese ⁠
300g chicken⁠


Preheat the oven to 210°C. Boil the potatoes, drain and mash them with the oat cream. Cook the lentils in stock in a saucepan. Cut the chicken into small chunks.

Place 1 tbsp of olive oil in a large sauté pan and heat over a medium heat. Add the garlic and then the chopped carrots.

After about 3-4 minutes add the chicken and cook until golden. Add the lentils and the pasta sauce and cook for 10-12 minutes to allow the filling to thicken.
Pour the chicken and lentil mixture in a baking dish, cover with mashed potatoes and grated cheese.

Bake for 25 minutes. Serve with peas.