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Vegan shepherd's pie recipe

Vegan shepherd's pie recipe

192 ratings

We've created a meat and dairy-free version of this absolute family favourite – everyone will love this vegan Shepherd's pie recipe. Earthy mushrooms and lentils are topped with crisp, crushed potatoes for a hearty, yet healthy dinner that's ready in just 30 minutes. See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 313 calories / serving
  • Healthy

Ingredients

  • 500g miniature potatoes
  • ½ x 30g pack flat leaf parsley, finely chopped
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 1 x 625g family pack mushrooms (closed cup)
  • 2 garlic cloves, finely chopped
  • ¼ tsp crushed chillies
  • 250g ready-to-eat puy lentils
  • 400g tin chopped tomatoes
  • 2 tbsp tomato purée
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

    1320kj
    313kcal
    16%
  • Fat

    11g 15%
  • Saturates

    2g 8%
  • Sugars

    9g 10%
  • Salt

    0.9g 14%

of the reference intake
Carbohydrate 44.2g Protein 13.7g Fibre 10.5g

Method

  1. Cook the potatoes in a pan of boiling water for 12-15 mins or until tender. Drain and return to the pan. Season, then lightly crush with a potato masher or fork. Stir in half the parsley.
  2. Heat 2 tbsp of the oil in a large, deep frying pan over a medium heat. Add the onion and cook, stirring regularly, for 2-3 mins. Increase the heat to medium-high, add the mushrooms and fry for 7-8 mins, stirring occasionally, until softened.
  3. Stir in the garlic, crushed chillies, lentils, chopped tomatoes, tomato purée and 250ml water. Simmer for 8-10 mins or until the sauce has thickened, then add the remaining parsley. Season. Preheat the grill to high.
  4. Tip the lentil and mushroom mix into a baking dish, then spoon over the crushed potatoes. Drizzle with the remaining olive oil and grill for 8-10 mins until the potatoes are golden.

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