Baked Shepherd's Pie

Baked Shepherd's Pie

What can we say?
Everyone loves a hearty shepherd's pie and this is our chef's secret recipe.

This plate of healthy deliciousness is a must try for everyone!

Healthy, wholesome, rich and satisfying. 

Please note: Due to seasonal availability of ingredients and fresh produce, there may be some slight variations to this meal. However, it will always be 100% certified organic. Please check the label on the meal for correct nutritional data 😊 🌱 


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Lentils, Carrots, Onion, Garlic, Tomato, Mushrooms, Broccoli, Potato, Coconut Cream, Apple Cider Vinegar, Rosemary, Parsley, Thyme, Nutritional Yeast, Paprika, Celtic Sea Salt

Please note that all ingredients may vary week to week depending on certified organic supply, environmental growing conditions, harvesting conditions and the growing season. Please be sure to check the label for weekly ingredient substitutions and correct nutritional information.
Nutrition Information
Serving Size: 450 # of Servings: 1
Average Quantity per Serving %Daily Intake*
Energy 1338KJ/319Cal 15%
Protein 16.2g 32%
Fat, total 4.5g 6%
- saturated 2.9g 12%
Carbohydrate 44g 14%
- sugars 12.7g 14%
Dietary Fibre 14.6g 49%
Sodium 695mg 30%

Heating from fresh:
Our personal favourite is on the stove top.
Stove Top:
1. Empty your meal into a saucepan.
2. Add a splash of filtered water, roughly one tablespoon.
3. Heat on high until hot.

1. Pierce the film, and heat for 1-3 minutes, depending on your microwave power.
2. Let meal stand for 1 minute then remove film.

1. Place your meal into an oven-safe container.
2. Add a splash of filtered water, roughly one tablespoon.
3. Heat at 180 degrees for 5-10 minutes.

Freezing options:
Freeze before the use by date.
Once frozen, consume within 2-3 months.
To cook from frozen, defrost meal in your refrigerator and then re-heat within 24 hours.
Do not refreeze.
Follow normal heating instructions.

Keep meals refrigerated at 4°c or below. Once the seal has been broken, the meal is best to be consumed within 24 hours.

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