Low FODMAP Vegan Shepherd's Pie
Ingredients
MAKE GLUTEN FREEServings:
Shepherd Pie Filling
80
leek (green leaves only, finely diced)*
360
carrot (peeled & finely diced)
240
Japanese pumpkin (Kabocha squash or Buttercup squash) OR sweet potato (peeled & diced)
400
canned lentils (drain & rinse after measuring)*
1
garlic infused oil*
400
plain crushed/chopped tomatoes (canned)*
250
low FODMAP vegetable stock*
36
pumpkin seeds (or walnuts)*
0.25
dried thyme (a sprinkle)*
0.5
paprika*
1
salt & pepper
Potato Top
800
potato (peeled & diced)
3
dairy free spread (olive oil spread or butter)*
57
colby or cheddar cheese or soy based cheese (optional) (grated)*
0.5
salt
Veggie Side
180
green beans
Equipment
- large saucepan
- large deep oven dish
- large frypan or wok
Low FODMAP Vegan Shepherd's Pie
This low FODMAP Vegan Shepherd's Pie is the perfect comfort food! The vegan cheese really makes this dish, but if you don't mind eating a little dairy then try swapping it out for cheddar cheese. I've purposefully kept this low FODMAP recipe super simple, but feel free to add more herbs and spices to make it even more delicious.
FODMAP Note On Lentils: Canned lentils are low FODMAP in 1/2 cup serves according to Monash University. Just make sure you drain and rinse them well before using.
-
Gluten Free Option -
Low FODMAP
-
Dairy Free
-
Egg Free
-
Nut Free
-
Soy Free
Gluten Free Option 
Low FODMAP 
Dairy Free 
Egg Free 
Nut Free 
Soy Free Ingredients
MAKE GLUTEN FREEServings:
Shepherd Pie Filling
80
leek (green leaves only, finely diced)*
360
carrot (peeled & finely diced)
240
Japanese pumpkin (Kabocha squash or Buttercup squash) OR sweet potato (peeled & diced)
400
canned lentils (drain & rinse after measuring)*
1
garlic infused oil*
400
plain crushed/chopped tomatoes (canned)*
250
low FODMAP vegetable stock*
36
pumpkin seeds (or walnuts)*
0.25
dried thyme (a sprinkle)*
0.5
paprika*
1
salt & pepper
Potato Top
800
potato (peeled & diced)
3
dairy free spread (olive oil spread or butter)*
57
colby or cheddar cheese or soy based cheese (optional) (grated)*
0.5
salt
Veggie Side
180
green beans
Equipment
- large saucepan
- large deep oven dish
- large frypan or wok
Nutrition per serve
- NON-DAIRY FREE |
- DAIRY FREE |
- GLUTEN FREE
Calories
560
Fat
22.5g
Saturates
5.7g
Protein
20.7g
Carbs
76.1g
Sugars
16.4g
Fibre
18g
Salt
1g
Iron
7.4mg
Calcium
244mg
Calories
560
Fat
22.5g
Saturates
3.6g
Protein
20.9g
Carbs
75.8g
Sugars
16.5g
Fibre
18g
Salt
1g
Iron
7.4mg
Calcium
246.8mg
Calories
560
Fat
22.5g
Saturates
5.7g
Protein
20.7g
Carbs
76.1g
Sugars
16.4g
Fibre
18g
Salt
1g
Iron
7.4mg
Calcium
244mg
- Method |
- FODMAP tips |
- Gluten Free tips |
- Dairy Free tips
Method
- Preheat the oven to 190ºC (375ºF) bake function. Grease a large oven proof dish.
- Prepare the leek by finely dicing the green leaves, peel and dice the carrot and pumpkin (or sweet potato) into really small cubes. Next peel and dice the potatoes. Drain and rinse your lentils. Roughly chop the pumpkin seeds (or walnuts).
- Place the potatoes into a large saucepan, cover with water and bring to the boil. Allow to simmer for 15 minutes until tender. Drain, add the dairy free butter and salt, then mash until smooth. Add a splash of low FODMAP milk if your mash is too dry.
- While the potatoes cook, make the pie filling. Heat a large frypan over medium heat. Add the garlic infused oil, then sauté the leek tips for 1 to 2 minutes until fragrant. Add the carrot and pumpkin (sweet potato) then sauté for 4 to 5 minutes, stirring frequently. Next add the canned tomatoes, stock, rinsed lentils, pumpkin seeds (or walnuts), a sprinkle of thyme, and paprika. Then season generously with salt and pepper. Turn down the heat and allow to simmer for 15 to 20 minutes until thick.
- Transfer the filling into the oven proof dish and top with the mashed potato. Sprinkle with grated vegan cheese. Bake in the oven for 20 minutes, then place under the grill for a couple of minutes until golden brown.
- Serve the vegan shepherd's pie with a side of steamed green beans.
Buying Tips
Garlic infused oil is found in the oil section of your local supermarket. It should be clear with no floating bits of garlic. You can also make garlic infused oil at home by frying garlic cloves in cooking oil, until they are golden and fragrant (then remove the garlic before you continue cooking your meal). This is a low FODMAP way to capture the garlic flavour as the fructans can't leach into the oil.
Make sure you buy a leek that has long green tips (this is the low FODMAP part), as you can’t use the white/light green leek bulb (this part is high FODMAP).
Check the vegan soy based cheese does not include onion, garlic or coconut flour in the ingredients. Cheddar, Colby, mozzarella, and parmesan cheeses are all low FODMAP.
Canned lentils are lower in FODMAPs as the oligosaccharides leach into the brine. Just make sure you drain and rinse them well before using.
Choose plain canned tomatoes with no added herbs or spices. Check there is no added onion or garlic.
Choose a stock that does not include onion or garlic. We prefer to use Massel Chicken Stock Cube 7's (in the yellow & blue packet). This product is low FODMAP, gluten free and vegan (despite it's name) and each packet makes 7 cups of stock. This product can be brought online around the world and is available from some supermarkets.
Gluten Free Tips
Herbs and spices are naturally gluten free, however they can become contaminated during manufacturing processes. If you are highly sensitive to gluten, check the dried herbs and spices do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.
If you are highly sensitive to gluten, check all packaged products, processed meat (like bacon), nuts, seeds and dried fruit do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.
Dairy Free Tips
Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.
Author: Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read More
Professional Reviewer: Audrey Inouye (RD)
Audrey Inouye is a FODMAP trained registered dietitian in Canada. She began her career in public health by managing community outreach and peer support programs for diabetes and prenatal nutrition. Audrey later branched into private practice and founded I... Read More
