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Vegan Lentil Shepherd's Pie
British

Vegan Lentil Shepherd's Pie

A comforting plant-based take on the British classic: savoury green and red lentils with vegetables in a rich gravy, topped with fluffy mashed potato and baked until golden.

75 min
Total time
6
Servings
25 min
Prep
50 min
Cook
intermediatedinnerveganvegetariandairy-freehigh-fibre
Source: Traditional British home cooking

Ingredients

6 servings
  • 1 kg floury potatoes, peeled and quartered
  • 60 ml unsweetened plant milk, warmed
  • 40 g vegan butter, divided
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 carrots, finely diced
  • 2 celery sticks, finely diced
  • 3 garlic cloves, minced
  • 200 g dried green or brown lentils, rinsed
  • 75 g red split lentils, rinsed
  • 400 g tin chopped tomatoes
  • 2 tbsp tomato puree
  • 600 ml vegetable stock
  • 2 tbsp soy sauce
  • 1 tbsp fresh thyme, leaves, or 1 tsp dried
  • 100 g frozen peas
  • to taste salt and black pepper

Make it your way

Instructions

Plan my prep
  1. Step 1.Place the potatoes in a large pot of salted cold water, bring to the boil and simmer for 15 to 18 minutes until tender. Drain well.
  2. Step 2.Mash the potatoes with the warm plant milk and 25 g (2 tbsp) vegan butter until smooth. Season with salt and pepper and set aside.
  3. Step 3.Preheat the oven to 200 C (400 F / gas 6). Heat the olive oil and remaining vegan butter in a large pan over medium heat.
  4. Step 4.Add the onion, carrots and celery and cook for 8 to 10 minutes until softened. Stir in the garlic and cook 1 minute more.
  5. Step 5.Add both lentils, the chopped tomatoes, tomato puree, vegetable stock, soy sauce and thyme. Stir well and bring to the boil.
  6. Step 6.Reduce the heat and simmer uncovered for 25 to 30 minutes, stirring occasionally, until the lentils are tender and the mixture has thickened.
  7. Step 7.Stir in the frozen peas and cook for 2 minutes. Season to taste, then spoon the filling into a large baking dish.
  8. Step 8.Spread the mashed potato evenly over the top and rough up the surface with a fork.
  9. Step 9.Bake for 25 to 30 minutes until the topping is golden and the filling is bubbling at the edges. Rest 5 minutes before serving.

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