Go Back
+ servings
How to make perfect vegan shepherds pie

Vegan Shepherds Pie

5 from 44 votes
Print Pin
Course: Main Course
Cuisine: British
Keyword: Cooking for a Crowd, Traditional Vegan Meals, Vegan Supper
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4 people


  • Baking Dish, or mini baking dishes to make individual pies


Lentil Sauce

  • 250 g Vegan Mince (frozen)
  • 1 medium Onion, peeled and finely chopped
  • 1 clove Garlic, finely chopped
  • 2 Carrots, peeled and finely chopped
  • 2 sticks Celery, finely chopped
  • 2 springs fresh Thyme (optional)
  • 3 tbsp Olive Oil
  • 1 tin Lentils in water, drained
  • 50 g Frozen Peas (optional)
  • 1 Vegetable Stock Cube dissolved in 1 cup boiling water
  • 1 tbsp Soy Sauce
  • 2 tbsp Ketchup or Tomato Puree
  • ¼ cup unsweetened Plant-Based Milk
  • 1 tsp Salt
  • ½ tsp Black Pepper

Potato Topping

  • 6 medium red Potatoes, peeled and boiled to mashing consistency
  • 1 tbsp vegan Butter
  • Salt and Pepper to taste
  • a little unsweetened Plant-Based Milk


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, you may want to add a little pinch of sugar, or a little more black pepper.
  • Finally, stir through the frozen peas, let cook for another couple of minutes then add to your baking dish.

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!
Tried this recipe? Mention @sweeterthanoats or tag #sweeterthanoats!