For the Filling:

For the Mac and Cheese Topping:


  1. Preheat the oven to 180°C.
  2. To make the filling, add the oil, onion and garlic to large oven-safe frypan over high heat. Sauté for 2 min or until softened. Scoop out half the mixture and save it for the topping.
  3. Add the herbs, carrots and capsicum to the frypan and sauté for 5 mins.
  4. Add the canned tomatoes and reduce the heat to medium then simmer for 15-20 min or until the vegetables are tender. Add stock/water if it's evaporating too much.
  5. To make the mac and cheese filling, into a pot of oiling salted water, add the pasta and cook as per packer directions. Drain and set aside.
  6. Boil the potatoes and carrot in the pot for 15 min or until extremely soft. Drain.
  7. Add the cooked potatoes, carrot, milk, cheese, nutritional yeast and reserved onion/garlic mixture to a stand blender to create a sauce. Blend until very smooth and season with salt and pepper.
  8. Mix together the macaroni and sauce in a large bowl. Set aside.
  9. To assemble the shepherds pie, add the drained lentils and green peas to the filling and mix through. It should be like a watery stew.
  10. Scoop the mac and cheese on top and flatten and place in the oven to bake for 10-15 minutes or until the top is golden brown and the filling is bubbling.
  11. Serve and enjoy with family and friends.