Vegan Shepherd’s Pie

Ingredients

For the Mashed Potato Topping:

• 800g potatoes, peeled and chopped

• 3 tbsp olive oil or vegan butter

• 100ml unsweetened plant-based milk (soy, oat, or almond)

• Salt and black pepper, to taste

• Optional: 1–2 tsp nutritional yeast for a cheesy flavor

For the Filling:

• 1 tbsp olive oil

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 2 medium carrots, diced

• 1 celery stalk, diced

• 200g mushrooms, chopped

• 1 red bell pepper, diced

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 2 tsp tomato paste

• 1 tbsp soy sauce or tamari

• 200g cooked lentils (green or brown) or 1 can (400g) drained and rinsed

• 150ml vegetable stock

• 1 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)

• Salt and black pepper, to taste

• Optional: 50g frozen peas or corn, added at the end

Preparation

1. Prepare the Mashed Potatoes:

1. Place chopped potatoes in a large saucepan, cover with water, and add a pinch of salt.

2. Boil for 15–20 minutes until tender.

3. Drain and mash with olive oil or vegan butter, adding plant-based milk gradually until creamy.

4. Season with salt, pepper, and optional nutritional yeast. Set aside.

2. Make the Filling:

1. Heat olive oil in a large skillet over medium heat.

2. Add onion and garlic, sauté for 3–4 minutes until translucent.

3. Add carrots, celery, mushrooms, and red bell pepper. Cook for 5–7 minutes until vegetables soften.

4. Stir in thyme, rosemary, tomato paste, and soy sauce. Cook for 1–2 minutes to release the flavors.

5. Add cooked lentils and vegetable stock. Bring to a gentle simmer.

6. If the mixture is too runny, stir in the cornstarch slurry and cook until thickened.

7. Season with salt and pepper. Add frozen peas or corn if using, then remove from heat.

3. Assemble the Pie:

1. Preheat oven to 200°C / 400°F / Gas Mark 6.

2. Spread the filling evenly in a baking dish (about 20x20cm / 8x8in).

3. Spoon the mashed potatoes over the top and smooth with a spatula. You can create ridges with a fork for a golden finish.

4. Optional: Brush the top with a little olive oil for extra browning.

4. Bake:

1. Bake in the preheated oven for 20–25 minutes, until the top is lightly golden.

2. If you like, turn on the grill for 2–3 minutes at the end to crisp the surface.

5. Serve:

• Let the pie cool for 5 minutes before serving.

• Serve with a side salad, steamed green beans, or roasted Brussels sprouts.

Tips

• Lentil Alternatives: You can use chopped walnuts, cooked chickpeas, or vegan mince instead of lentils for a different texture.

• Make Ahead: Assemble the pie and refrigerate for up to 24 hours; bake when ready.

• Flavor Boost: Add a splash of vegan Worcestershire sauce or smoked paprika to the filling for extra depth.