Photo of Meatless shepherds pie by WW

Meatless shepherds pie

Points® value
Total Time
35 min
10 min
25 min


Potatoes, Raw

600 g, cut into 4cm chunks


3 clove(s), sliced

Skimmed Milk

80 ml

0% fat natural Greek yogurt

80 g

Vegetarian parmesan style hard cheese

10 g

WW WW Green Lentil Soup - Programme cookbook

1000 g

Sweetcorn, frozen, boiled

200 g

Tinned Tomatoes

1 can(s), large


  1. Put the potatoes, cut into 4cm chunks, into a large pan with the garlic. Cover with water and bring to the boil, then reduce the heat and simmer for 15-20 minutes until the potatoes are very tender. Drain and return to the pot. Add the milk, yogurt and cheese, and season to taste. Mash until mostly smooth.
  2. Preheat the grill. Meanwhile, drain 1kg Green Lentil Soup and put in a large ovenproof frying pan or casserole with the sweetcorn and the tinned tomatoes.
  3. Cook on the hob over a medium-high heat for 10-12 minutes until slightly thickened. Spread the mashed potatoes over the top of the lentil mixture. Transfer to the grill and cook for 2-3 minutes until the mash is beginning to brown. Let stand for 5 minutes, then serve.