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Vegan shepherd's pie recipe

270 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
Vegan
Vegetarian
Gluten-free
Dairy-free

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 baby 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

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.
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.
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.
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.

See more Vegan recipes