Dinner, Vegetarian

Gardener’s Pie

Cooking method:

Ninja Zerostick Cookware
  • Prep Time: 20 mins
  • Total time: 1 hour
  • Skill Easy
  • Serves 6 people

Gardener’s Pie

This delicious twist on shepherd’s pie is packed with vegetables and flavour.

Tip: To make this dish vegan, use plant milk and vegan cheese.

Utensils required


Tip: Allergy Advice

This dish contains the following allergens: Milk, Dairy


  • 1 tbsp tablespoon olive oil
  • 1 large onion, peeled, diced
  • 1 celery stick, diced
  • 2 carrots, peeled, diced
  • 1 large garlic clove, peeled, minced
  • 500g meat free mince
  • 2 tablespoons tomato purée
  • 1 tbsp umami paste
  • 1 (400g) can chopped tomatoes
  • 250g ready cooked Puy lentils
  • 400ml vegetable stock
  • 1 tsp mixed herbs
  • ½ tsp ground black pepper
  • 2 (400g) cans butterbeans, drained
  • 4 tbsp milk
  • 150g cheddar cheese

Cooking mode

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  • Step 1

    Heat the Ninja Essentials 28cm Frying or 26cm Sauté Pan over medium heat. Add oil and heat for a few minutes. When pan is hot, stir in onion, celery and carrots. Sauté for 10 minutes until soft or lightly browned

  • Step 2

    Add garlic and meat free mince to the vegetables and sauté for 2 minutes. Stir in the tomato purée, umami paste, tomatoes, Puy lentils, vegetable stock, herbs and ground black pepper. Bring to a boil then cover with a lid and simmer for 15 to 20 minutes

  • Step 3

    Meanwhile, in a medium bowl add butterbeans and milk. Using an immersion blender, purée the beans and milk together until smooth

  • Step 4

    When the pie mixture is done simmering, evenly top with butterbean mash, then sprinkle with cheddar cheese

  • Step 5

    Serve hot with green vegetables