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Loaded veggie shepherds pie

Loaded veggie shepherds pie


4 serves

15 m

60 m


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • ¾ cup dried red lentils
  • 500 ml (2 cups) passata
  • 1 reduced salt vegetable stock cube, crumbled
  • 2 teaspoons dried Italian herbs
  • 500 g frozen mixed vegetables


  • 500 g orange sweet potatoes, peeled, chopped
  • 2 large (400 g) potatoes, peeled, chopped
  • ½ cup milk
  • ½ cup grated reduced fat tasty cheese


Step 1

Heat oil in a large, non-stick frying pan. Add onion. Cook, stirring, for about 3 minutes until softened.

Step 2

Stir in lentils, passata, stock cube, herbs and 500 ml hot water. Bring to the boil. Reduce heat, simmer for 15-20 minutes, until lentils are tender, stirring occasionally. Stir in frozen vegetables. Simmer for a further 5 minutes. Transfer to an ovenproof dish (8-cup capacity).

Step 3

Meanwhile to make topping, cook sweet potato and potato in a large saucepan of boiling water for 20 minutes or until tender. Drain and return vegetables to pan. Add milk, season with pepper and mash over low heat until smooth.

Step 4

Spoon mash over lentil mixture in dish and rough up surface with a fork or the back of a spoon. Sprinkle with cheese. Bake in preheated 200 °C oven (fan-forced) for 20-25 minutes, or until topping is lightly browned.


  • We used a carrot, cauliflower, beans and broccoli frozen vegetable mix but any frozen vegetable mix can be used.
  • Replace sweet potato with 500 g pumpkin, if preferred.
Plate of colourful vegetarian penne pasta with broccholi

Quick easy delicious recipes

A collection of heart-healthy 30 minute or less recipes. Includes time-saving tips for quick, easy, delicious meals.

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