Shephard’s Pie | Vegan Food & Living

Shephard’s Pie

This meat-free Shepherd's pie swaps mince for lentils but retains all the delicious flavours of the classic English dish. Perfect for a cold day, it's simple to make as the ingredients for the filling are all cooked together and then topped with fluffy mash.

Total Time: 1 hour 15 minutes

Servings: 4

Total Time: 1 hour 15 minutes

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • 0.25 0.25 Tbsp Olive Oil
  • 1.5 1.5 Dried Merchant Gourmet Porcini Mushrooms, soaked in 1 cup / 250ml Boiling Water
  • 0.25 0.25 Large Onion, peeled
  • 0.5 0.5 Carrots, peeled
  • 1.25 1.25 Cloves Garlic, peeled
  • 0.5 0.5 Sticks Celery
  • 0.75 0.75 Tbsp Soy Sauce
  • 1 1 Tbsp Tomato Puree
  • 0.25 0.25 Tbsp Fresh Thyme Leaves
  • 0.25 0.25 Tbsp Fresh Rosemary, chopped
  • 0.25 0.25 pack Merchant Gourmet Puy Lentils (250g)
  • 0.25 0.25 pack Merchant Gourmet Glorious Grains
  • 60 60 ml Vegan Friendly Red Wine
  • 60 60 ml Vegetable Stock
  • Pinch Sea Salt & Pepper
  • Topping:
  • 1 1 Large Potatoes
  • 1 1 Tbsp Vegan Butter
  • 30 30 ml Non-Diary Milk
  • 0.25 0.25 Tbsp Olive Oil
  • Pinch Sea Salt & Pepper

Method

  1. Preheat your oven to 180 degrees Celsius / 356 Fahrenheit.
  2. Place a large, non-stick saucepan over a medium heat & add a little oil. When the pan is hot, add the onion, carrots, garlic & celery. Sauté the mixture for 4-5 minutes, stirring often.
  3. Finely chop the re-hydrated mushrooms then add them to the pan with the tomato puree, herbs, lentils & glorious grains.
  4. Keep stirring the mixture for 2-3 more minutes before adding the mushroom liqueur (soaking water), red wine, stock, salt & pepper.
  5. Meanwhile, make your mash potato for the topping.
  6. Add your potatoes to a medium saucepan and cover over with water. Place the pan over medium heat & cook the potatoes for around 10-12 minutes, or until they are soft enough to mash.
  7. When the potatoes are cooked, transfer them to a colander draining away the water. Let the potatoes dry for 2-3 minutes, then pass them through a potato ricer to mash them.
  8. Once you’ve riced all the potato, whip in the milk, vegan butter, olive oil and seasoning. Set the potato aside until you’re ready to top your pie.
  9. When the filling mix is rich and the liquid has slightly thickened, transfer it to your baking dish and top with the creamy mash. I used a piping bag for an old-fashioned look, but you can just spoon it on.
  10. Place your shepherd’s pie into your oven to bake for 25-35 minutes, or until the mash on top has gone crispy and golden.
  11. Serve right away.

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