This is the perfect dish to have when the weather starts to turn for the worse (although I actually have it all year round!) – the lentils, mushrooms and other veggies more than make up for the lack of mince and it’s completely meat-free. Enjoy!
[ RECIPE ] Vegan Shepherd's Pie
Prep time
Cook time
Total time
Serves: 4 Servings
Ingredients
- ▪️3 White Potatoes (peeled & cut into small chunks)
- ▪️3 Sweet Potatoes (peeled & cut into small chunks)
- ▪️Olive Oil
- ▪️300g Frozen Vegetable Mix (or 70g each carrot, celery, onion diced)
- ▪️Salt & Freshly Ground Pepper
- ▪️100g Chestnut Mushrooms (quartered)
- ▪️1 Garlic Clove (finely chopped)
- ▪️1 tablespoon Ground Coriander
- ▪️Handful Fresh Rosemary (finely chopped)
- ▪️400g Tomato Passata
- ▪️100ml Warm Water
- ▪️1 teaspoon Caster Sugar
- ▪️1 Vegetable Stock Pot
- ▪️1 teaspoon Vegan Worcester Sauce
- ▪️400g Tin Green Lentils
- ▪️Knob Non-Dairy Butter
- ▪️Handful Cherry Tomatoes
- ▪️1/2 teaspoon Caster Sugar
- ▪️Handful Fresh Parsley (chopped)
- ▪️50g Vegan Cheese (grated)
Instructions
- Place a large saucepan on a high heat and add the potatoes along with enough boiling water to cover. Add the saucepan lid and boil for 20 minutes.
- Meanwhile place a casserole dish on a medium-high heat with a tablespoon of olive oil. Once hot add the vegetable mix and seasoning, and cook for 5 minutes until softened.
- Next add the mushrooms, garlic, ground coriander and rosemary to the vegetable mix and stir before adding the passata, stock pot, Worcester sauce and 100ml warm water then simmer for 15 minutes.
- Whilst simmering, drain the potatoes then return to the same saucepan. Add the butter, additional seasoning then mash until smooth. Leave to one-side for now and pre-heat the grill to high.
- Add the lentils to the casserole dish alongside the tomatoes, sugar and parsley then remove the contents into an oven-proof baking dish and top with the mixed mash and grated cheese on top.
- Place under the grill for 5 minutes or until the cheese has melted, then serve.
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