Lentil and Vegetable "Shepherd's Pie"


I wasn't really sure what to call this dish, but when I made this, it seemed to resemble shepherd's pie.  It was one of the easiest dishes I have ever created. 

I was planning to make lentil patties, but just didn't have the time when it came down to it.  I am sure most vegetables would work in this dish, but carrots and cauliflower were what we happened to have on hand.  This could easily be made with some chili powder or heat for a little pop! Both of my girls (3 years old and 7 months old) inhaled this dinner, and my husband and I had to hold ourselves back from finishing it.  This was a perfect baby-led weaning dish, as the end result is packed with flavor, soft enough for baby to eat but solid enough for her to pick up with her hands.  Bonus: lentils are packed with iron which is an important nutrient for babies 6 months and up.  I hope you enjoy!

Lentil and Vegetable "Shepherd's Pie"



  • 1 cup cooked lentils (cook according to the packages directions)
  • 1 pound cauliflower, about 1 medium head, cut into bite sized florets
  • 3-4 large carrots, roughly chopped
  • 1 tsp cumin 
  • 1 tsp garlic and herb seasoning 
  • 1 tsp turmeric (or your favorite seasoning) 
  • 3/4 cup mozzarella cheese, shredded


  1. Preheat oven to 350 °F
  2. While lentils are cooking, add chopped vegetables to a large dutch oven over medium heat and add 1/4 cup of water to the bottom of the dutch oven.  Steam for about 10 minutes, or until vegetables are tender
  3. Once vegetables are cooked, remove from heat, and using a potato masher (or a fork) mash vegetables to desired consistency (we left our a bit lumpy)
  4. Add cooked lentils and spices to the vegetables and mix to combine
  5. Top with cheese
  6. Place dutch oven in the oven and bake about 10-15 minutes, until cheese browns.
  7. Remove from oven and enjoy.  
  8. Place on baby's tray or a dish.  I recommend a naked baby (it's messy) and having your camera nearby!