Vegan Shepherds Pie
How to make the classic, cosy supper dish
Equipment
- Baking Dish, or mini baking dishes to make individual pies
Ingredients
Lentil Sauce
- 3 tbsp Olive oil
- 1 Onion - peeled and finely chopped
- 2 cloves Garlic - finely chopped
- 2 Carrots - peeled and finely chopped
- 2 stick Celery - finely chopped
- 2 Thyme - fresh, (optional)
- 250 g Quorn mince - or similar vegan mince substitute
- 250 g Puy lentils - cooked
- 50 g Peas - frozen, optional
- 1 Vegetable stock - dissolved in 1 cup boiling water
- 1 tbsp Soy sauce
- 2 tbsp Ketchup - or Tomato Puree
- ¼ cup Soy Milk - or unsweetened plant based milk
- 1 tsp Salt
- ½ tsp Black Pepper
- 1 tsp Gravy Granules - vegan
Potato Topping
- 6 Potatoes, - medium red, peeled and boiled to mashing consistency
- 1 tbsp Butter - vegan
- Salt and Pepper to taste
- a little unsweetened Plant-Based Milk
Instructions
To make the Lentil Sauce
- Gently heat olive oil in a large saucepan and add the chopped onion, carrots, celery, thyme and garlic. Saute until softened.
- Add the vegan mince, stir into the vegetable mixture thoroughly, then add the stock, milk and ketchup/tomato puree.
- Let gently simmer until thickened, another 5 minutes or so, and then add the drained lentils, soy sauce, and seasoning.
- Taste for seasoning, then stir in the gravy granules.
- Finally, stir through the frozen peas, let cook for another couple of minutes then pour into your baking dish(es).
- Leave to cool.
To Make the Mash Potato Topping
- Peel and boil the potatoes until just soft. Drain.
- Put butter in a pan adding milk when the butter has melted.
- Season with salt, pepper, AND paprika. Add potatoes back to the pan and mash to the desired consistency.
To Assemble
- Preheat oven to 180c
- Gently dollop your mashed potato on top of your cooled mince base.
- Working from one end, firmly press the tip of the knife into the potato leaving a semi-circular indentation repeating the process across the dish left to right. Repeat the procedure until the entire surface is scalloped.
- Dot with a little more butter, then bake in the oven until golden brown and bubbling, about 30 minutes.
- Remove from oven and leave to cool for about 10 minutes so that it's easy to remove from the dish. Leftovers reheat perfectly too!
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Shepherds Pie
Amount per Serving
Calories
475
% Daily Value*
Fat
11
g
17
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
5
mg
2
%
Sodium
771
mg
34
%
Potassium
1087
mg
31
%
Carbohydrates
72
g
24
%
Fiber
21
g
88
%
Sugar
7
g
8
%
Protein
24
g
48
%
Vitamin A
3665
IU
73
%
Vitamin C
52
mg
63
%
Calcium
100
mg
10
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.