Shepherd’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.
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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
- Preheat your oven to 180 degrees Celsius / 356 Fahrenheit.
- 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.
- Finely chop the re-hydrated mushrooms then add them to the pan with the tomato puree, herbs, lentils & glorious grains.
- Keep stirring the mixture for 2-3 more minutes before adding the mushroom liqueur (soaking water), red wine, stock, salt & pepper.
- Meanwhile, make your mash potato for the topping.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve right away.
Love cooking but hate washing up?
Try these tasty vegan one-pot recipes!
