A vegetarian spin on classic Shepherd’s pie, infused with fragrant garam masala spice. It is packed with lentils, carrots and peas, and is topped with a smooth spiced mashed potato lid. Sided with a fresh cucumber salad, this dish has everything and more!
Serving guide
Choose your portion size.
SPICED MASH
Preheat the oven to 200°C. Place a pot of cold salted water over a high heat. Add the Potato pieces and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), and ½ the Indian rub. Season to taste.
FILLINGS FOR YOU
In a bowl, combine the corn flour with 100ml of water. Mix until dissolved. Place a pan over a medium heat with a drizzle of oil. When hot, add the diced Onion and the Carrot chunks. Fry for 5-6 minutes until starting to soften, shifting occasionally. Add the grated garlic, the garam masala and the remaining Indian rub. Fry for 1-2 minutes until fragrant, shifting constantly. Add the drained Lentils, the peas, and the diluted corn flour. Mix until fully combined. Reduce the heat and leave to simmer for 5-6 minutes until starting to thicken, stirring occasionally. Season with salt, pepper, and a sweetener of choice (to taste).
BACK ON TOP
Spoon the lentil mixture into an ovenproof dish. Evenly spread the mash over the top. Scrape some patterns on the mash with a fork if you’re feeling fancy! Sprinkle over the nutritional yeast and bake in the hot oven for 10-12 minutes until the mash is starting to brown – keep a close eye on it to make sure it doesn’t burn!
FRESH SALAD
In a bowl, combine the rinsed green leaves, the Cucumber half-moons, seasoning, and a drizzle of oil.
LET’S EAT!
Plate up the garam masala Shepherd’s pie and serve the Cucumber salad on the side. Well done, Chef!
SPICED MASH
Preheat the oven to 200°C. Place a pot of cold salted water over a high heat. Add the Potato pieces and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), and ½ the Indian rub. Season to taste.
FILLINGS FOR YOU
In a bowl, combine the corn flour with 200ml of water. Mix until dissolved. Place a pan over a medium heat with a drizzle of oil. When hot, add the diced Onion and the Carrot chunks. Fry for 5-6 minutes until starting to soften, shifting occasionally. Add the grated garlic, the garam masala and the remaining Indian rub. Fry for 1-2 minutes until fragrant, shifting constantly. Add the drained Lentils, the peas, and the diluted corn flour. Mix until fully combined. Reduce the heat and leave to simmer for 6-7 minutes until starting to thicken, stirring occasionally. Season with salt, pepper, and a sweetener of choice (to taste).
BACK ON TOP
Spoon the lentil mixture into an ovenproof dish. Evenly spread the mash over the top. Scrape some patterns on the mash with a fork if you’re feeling fancy! Sprinkle over the nutritional yeast and bake in the hot oven for 10-12 minutes until the mash is starting to brown – keep a close eye on it to make sure it doesn’t burn!
FRESH SALAD
In a bowl, combine the rinsed green leaves, the Cucumber half-moons, seasoning, and a drizzle of oil.
LET’S EAT!
Plate up the garam masala Shepherd’s pie and serve the Cucumber salad on the side. Well done, Chef!
SPICED MASH
Preheat the oven to 200°C. Place a pot of cold salted water over a high heat. Add the Potato pieces and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), and ½ the Indian rub. Season to taste.
FILLINGS FOR YOU
In a bowl, combine the corn flour with 300ml of water. Mix until dissolved. Place a pan over a medium heat with a drizzle of oil. When hot, add the diced Onion and the Carrot chunks. Fry for 6-7 minutes until starting to soften, shifting occasionally. Add the grated garlic, the garam masala and the remaining Indian rub. Fry for 1-2 minutes until fragrant, shifting constantly. Add the drained Lentils, the peas, and the diluted corn flour. Mix until fully combined. Reduce the heat and leave to simmer for 7-8 minutes until starting to thicken, stirring occasionally. Season with salt, pepper, and a sweetener of choice (to taste).
BACK ON TOP
Spoon the lentil mixture into an ovenproof dish. Evenly spread the mash over the top. Scrape some patterns on the mash with a fork if you’re feeling fancy! Sprinkle over the nutritional yeast and bake in the hot oven for 12-15 minutes until the mash is starting to brown – keep a close eye on it to make sure it doesn’t burn!
FRESH SALAD
In a bowl, combine the rinsed green leaves, the Cucumber half-moons, seasoning, and a drizzle of oil.
LET’S EAT!
Plate up the garam masala Shepherd’s pie and serve the Cucumber salad on the side. Well done, Chef!
SPICED MASH
Preheat the oven to 200°C. Place a pot of cold salted water over a high heat. Add the Potato pieces and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), and ½ the Indian rub. Season to taste.
FILLINGS FOR YOU
In a bowl, combine the corn flour with 400ml of water. Mix until dissolved. Place a pan over a medium heat with a drizzle of oil. When hot, add the diced Onion and the Carrot chunks. Fry for 6-7 minutes until starting to soften, shifting occasionally. Add the grated garlic, the garam masala and the remaining Indian rub. Fry for 1-2 minutes until fragrant, shifting constantly. Add the drained Lentils, the peas, and the diluted corn flour. Mix until fully combined. Reduce the heat and leave to simmer for 8-10 minutes until starting to thicken, stirring occasionally. Season with salt, pepper, and a sweetener of choice (to taste).
BACK ON TOP
Spoon the lentil mixture into an ovenproof dish. Evenly spread the mash over the top. Scrape some patterns on the mash with a fork if you’re feeling fancy! Sprinkle over the nutritional yeast and bake in the hot oven for 12-15 minutes until the mash is starting to brown – keep a close eye on it to make sure it doesn’t burn!
FRESH SALAD
In a bowl, combine the rinsed green leaves, the Cucumber half-moons, seasoning, and a drizzle of oil.
LET’S EAT!
Plate up the garam masala Shepherd’s pie and serve the Cucumber salad on the side. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R249.92
for 4 servings · R62.48 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
-
Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Cornflour needs 20 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
-
Lentils needs 480 gLentil & Barley Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
-
Nutritional Yeast needs 40 mlNutritional Yeast Flakes 100 g R89.99 · whole pack (size can't be divided)R89.99
Not in the Woolies basket — source these elsewhere:
- NOMU Garam Masala Rub
- NOMU Indian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Garam Masala Shepherd’s Pie?
The preparation time for Garam Masala Shepherd’s Pie with lentils & a cucumber salad is between 25 and 40 minutes.
What is the total time required to make Garam Masala Shepherd’s Pie with lentils & a cucumber salad?
The total time required to make Garam Masala Shepherd’s Pie with lentils & a cucumber salad is between 40 and 60 minutes.
How many servings does Garam Masala Shepherd’s Pie provide?
4 servings
What are the main ingredients in Garam Masala Shepherd’s Pie?
Carrot, Cornflour, Cucumber, Garlic, Green Leaves, Lentils, NOMU Garam Masala Rub, NOMU Indian Rub, Nutritional Yeast, Onion, Pea, Potato
What is the nutritional information of Garam Masala Shepherd’s Pie?
Calories: 725, Carbs: 139 grams, Fat: grams, Protein: 38.4 grams, Sugar: 27.6 grams, Salt: 881 grams
How do I prepare Garam Masala Shepherd’s Pie?
LET’S EAT!: Plate up the garam masala Shepherd’s pie and serve the cucumber salad on the side. Well done, Chef! SPICED MASH: Preheat the oven to 200°C. Place a pot of cold salted water over a high heat. Add the potato pieces and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), and ½ the Indian rub. Season to taste. BACK ON TOP: Spoon the lentil mixture into an ovenproof dish. Evenly spread the mash over the top. Scrape some patterns on the mash with a fork if you’re feeling fancy! Sprinkle over the nutritional yeast and bake in the hot oven for 10-12 minutes until the mash is starting to brown – keep a close eye on it to make sure it doesn’t burn! FILLINGS FOR YOU: In a bowl, combine the corn flour with 200ml of water. Mix until dissolved. Place a pan over a medium heat with a drizzle of oil. When hot, add the diced onion and the carrot chunks. Fry for 5-6 minutes until starting to soften, shifting occasionally. Add the grated garlic, the garam masala and the remaining Indian rub. Fry for 1-2 minutes until fragrant, shifting constantly. Add the drained lentils, the peas, and the diluted corn flour. Mix until fully combined. Reduce the heat and leave to simmer for 6-7 minutes until starting to thicken, stirring occasionally. Season with salt, pepper, and a sweetener of choice (to taste). FRESH SALAD: In a bowl, combine the rinsed green leaves, the cucumber half-moons, seasoning, and a drizzle of oil.
What should be prepared from my kitchen to make Garam Masala Shepherd’s Pie?
Carrot, Cornflour, Cucumber, Garlic, Green Leaves, Lentils, NOMU Garam Masala Rub, NOMU Indian Rub, Nutritional Yeast, Onion, Pea, Potato
How many calories does Garam Masala Shepherd’s Pie have?
725 calories
How much fat content does Garam Masala Shepherd’s Pie have?
grams