top of page

Vegan Shepherd’s Pie


Who doesn’t love it? I have been told a few times that my plant-based Shepherd’s Pie tastes better than the real one with meat, so I don’t wanna brag about it, but it’s so delicious. Such a cozy winter dinner that fills you with happiness.


🍽 Serves 5-6

🕘 1h 15 minutes


Ingredients

  • 1 tsp extra virgin olive oil

  • 2 onions

  • Big pinch of salt

  • 5 garlic cloves

  • 2 medium carrots (you can use 1 ½ cups of frozen chopped carrots)

  • 4-5 prunes

  • 2 Tbsp of tomato paste

  • 3 cups of vegetable stock

  • 2-3 bay leaves

  • 1 ½ cups of brown lentils

  • ½ Tbsp rosemary

  • ½ Tbsp thyme

  • 2 Tbsp Worcestershire sauce (make sure it’s vegan)

  • 2 Tbsp soy sauce

  • 1 ½ cups of frozen corn

  • 1 ½ cups of frozen peas

  • 1 Tbsp Italian red wine vinegar

  • Salt and pepper to taste

  • 1 Tbsp of vegan butter


Creamy mashed potatoes:

  • 1 – 1 ½ kg of potatoes

  • 1/3 cup of vegan butter

  • ½ cup of plant-based milk (I used oat milk from Vitasoy)

  • Approx. ½ tsp of salt (or more)

  • Pinch of nutmeg (optional)

  • Chopped fresh parsley to garnish


Instructions

  1. Prepare all the ingredients. Dice the onion, mince the garlic, thinly chop the carrot into 0.5cm cubes.

  2. Heat a large saucepan to medium, sprinkle olive oil. Add onion and a pinch of salt. Stir once and leave to fry for 4-5 minutes until golden brown. Add garlic, carrots and prunes. Stir well and fry for another 3 minutes. Add tomato paste and mix well.

  3. Pour in vegetable stock and place bay leaves. Bring to boil and add lentils, rosemary, and thyme. Simmer for 20-25 minutes (until the lentils are almost done)

  4. In the meantime, cook the potatoes in salty water.

  5. Once the lentils are almost fully cooked, add Worcestershire sauce, Italian red wine vinegar and soy sauce. Mix in corn and peas.

  6. Add vegan butter (optional), and salt and pepper to taste. Bring to simmer to let the flavors combine

  7. Preheat the oven to 180’C and prepare mashed potatoes: Drain cooked potatoes and in the same pot, add vegan butter, plant-based milk, salt and nutmeg (optional). Blend with a hand stick blender or masher until smooth.

  8. In an oven dish, evenly spread the lentil mix and cover it with mashed potatoes.

  9. Place in the oven and bake for 30 minutes.

  10. Sprinkle fresh parsley and enjoy!


Comments

bottom of page