Go Back
vegan shepherds pie stuffed eggplant topped with vegan cheese, parsley and lemon wedges.

Shepherds Pie Stuffed Aubergine

Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main
Servings 6 -8 portions


  • 1 Leek
  • 1 Carrot Large ( or 2 Med)
  • 1 Celery stick
  • 100 g Red Lentils
  • 500 ml Vegetable Stock
  • 100 g Frozen Peas
  • 2 tbsp tomato puree
  • 3-4 med sweet potato 700-800g
  • plant-based butter for the mash
  • Garlic Infused Olive Oil
  • 2 Aubergines *
  • salt & pepper
  • cayenne optional
  • Parsley to garnish ( optional)
  • Lemon wedges to serve


  • Begin by preparing your aubergine. To do this, slice each aubergine in half lengthways and score with a knife.
  • Sprinkle with salt and leave to rest for around half an hour. This will get rid of some of the extra liquid from the aubergines.* Once ready squeeze lightly to get rid of excess water and blot with a paper towel.
  • Lightly brush with olive oil and place on a baking tray, flesh-side down, for 30-40 minutes- till the flesh is starting to brown and wrinkle. 
  • Prepare your sweet potato by peeling and chopping it. Place in a large pan with boiling water and simmer till tender.
  • Meanwhile, prepare the vegetables by finely slicing the leek and celery and peeling and chopping the carrot. 
  • Heat up a tablespoon of the oil in a large frying pan and gently fry the vegetables for 5-10 minutes, till beginning to soften. 
  • Add the lentils, stock and peas to the pan and bring to a boil, stirring regularly.
  • season and add the tomato puree, then stir to thoroughly mix. I like to add a dash of cayenne pepper for a bit of heat - but this is optional.
  • Reduce to a simmer for around 15 minutes, till the lentils are cooked and the majority of the liquid has been soaked up.
  • When the potatoes are ready, season, add a dollop of your favourite plant-based butter and mash till smooth and creamy. **
  • When the aubergines have cooked, remove them from the oven, scoop out some of their flesh and add it to the vegetable mixture. 
  • Spoon some filling into each aubergine half and top with potato and dairy-free cheese. Feel free to mix up which do and don't have a potato topping.
  • Place back in the oven for 15-20 minutes, optionally you can grill them at the end for a couple of minutes, to brown the cheese. 
  • When serving, top with some optional parsley and lemon wedges. The lemon juice perfectly cut the sweetness of the sweet potato and is divine with aubergine.


* This is an optional step, but I've always done it this way and love the results. 
** I know this is probably going to alarm some people but - I use a handheld blender to get perfectly smooth sweet potato mash. Blending, however, can make potato 'gummy' due to how the blades react with the starch molecules. But, oddly, I actually love the effect it has on potato so - don't judge me too much! You can use a potato masher or tool of your choice.
Note* For this recipe, I usually use 2 aubergine and then use the rest of the sheperds pie mixture to make a large 4-portion shepherds pie. Alternatively, you can use 4-5 aubergines. However, there will always be a little bit of extra mixture leftover. 
Keyword Aubergine, gardeners pie, shepherds pie, stuffed aubergine, sweet potato, vegan, vegan aubergine dish, vegan mains, Vegetarian