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Lentil sheperd’s pie

Here is a lentil sheperd’s pie recipe from our “10-4” book. Following the theme “make it and take it, wherever the day takes you” of March, the Nutrition Month, this recipe is very quick and simple to run!

2 portions
Less than 30 minutes


2 medium potatoes, peeled and halved
1 tsp (5 ml) olive oil
½ tsp (2 ml) ground turmeric
1 clove of garlic, finely sliced
1/2 onion, chopped
3 oz (90 g) lean veal, minced
½ cup (125 ml) canned lentils, drained and rinsed
½ cup (125 ml) canned creamed corn
1 tsp (5 ml) olive oil
¼ cup (60 ml) 1% milk
Black pepper to taste

Each serving of this recipe contains:

354 calories/ 53 g carbs / 18 g proteins / 8 g fat 


  1. Preheat oven to 375 °F.
  2. In a saucepan, cook the potatoes until tender. Transfer to a bowl and mash. Add the oil, milk, and pepper. Set aside.
  3. In a non-stick pan, heat the oil and sauté the garlic, onion, and turmeric for about 4 minutes. Add the veal and cook a further 10 minutes. Add the lentils, mix, and cook another 2 minutes.
  4. Transfer the mixture into a lightly oiled loaf pan and cover with creamed corn, then potatoes.
  5. Cook in the oven for about 30 minutes

For each portion, serve with: 1 cup (250 ml) shredded romaine lettuce with 1 tsp (5 ml) of olive oil and 1 tsp (5 ml) of balsamic vinegar.

Bon appétit!

Sophie Blais

Sophie has always been passionate about food. She loves creating healthy and tasty dishes, and sharing them. By sharing her recipes, Sophie wants to inspire people to cook with fresh and healthy foods. She also wishes to prove that it is possible to eat healthy without sacrificing taste! All of her recipes and their nutritional value are validated and approved by a nutrition coordinator at Nautilus Plus. Bon appétit!

Lentil sheperd’s pie is a post from I'm taking charge. I'm taking charge is a blog that aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
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