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–+ servings

Vegan Shepherd's Pie

This classic British dish reimagined as vegan is so true to taste no-one will know it's meat and dairy free.
5 from 1 vote
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Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Cuisine British
Servings 6

Equipment

  • 20 x 30cm Baking Pan or Dish
  • 1 Large Saucepans
  • 1 Large Skillet
  • Food Processor
  • Potato Masher
  • Grater

Ingredients
  

  • 500 gm Mushrooms
  • 1 Carrot
  • 2 Red Onions
  • 1 Celery Stick
  • 3 Garlic Cloves
  • 3 sprigs Fresh Thyme
  • 1 sprig Fresh Rosemary
  • 4 Sun Dried Tomatoes and 2 tbsp oil from jar
  • 2 tbsp Tomato Paste
  • 1 tbsp Vegemite
  • 1 tbsp Balsamic Vinegar
  • 250 ml Red Wine
  • 100 ml Vegetable Stock
  • 400 gr Cooked Lentils (1 can)
  • Salt and Pepper to taste

Potato Topping

  • 1.2 kg Potatoes
  • 40 g Dairy-Free Butter
  • 150 ml Plant-Based Milk
  • 1 tbsp Dijon Mustard

Instructions
 

Potato Topping

  • Peel and chop the potatoes, add to large saucepan with a generous pinch of salt.
  • Boil over high heat until fork tender, then drain and leave in colander to steam dry.

Pie Filling

  • Pre-heat oven to 180°C.
  • Peel and finely dice the red onions and garlic.
  • Finely dice the carrot and celery.
  • Chop sun-dried tomatoes, rosemary and thyme.
  • Blitz mushrooms to a fine mince in food processor.
  • Heat skillet over medium heat and add sun-dried tomatoes and oil, a pinch of salt and onion. Fry until onions become translucent, around 5 minutes.
  • Add the garlic, sun-dried tomatoes, rosemary and thyme. Cook for 2 minutes. Then add the carrot and celery and cook for a further 5 minutes, while stirring.
  • Add mushrooms and cook for 5 - 7 minutes, stirring occasionally.
  • Stir in tomato paste, vegemite and balsamic vinegar until combined. Add in red wine, stock and lentils and simmer until most of the liquid has evaporated, around 10 minutes.
  • Season to taste and remove from heat.
  • Mash the potatoes with the dairy-free butter, milk and mustard. Opt for a smooth mash or chunky, rustic mash.
  • Add the filling to the baking dish in an even layer. Top with potato mash. If using a smooth mash, run a fork over the top of the mash to create an uneven texture. The potato peaks will brown nicely in the oven.
  • Put Shepherd's Pie in oven for around 20 - 30 minutes, until the tops of the potato are nicely browned.

Notes

This Vegan Shepherd's Pie will keep in the fridge for a few days, untested for freezing.
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Keyword Pie, Potato, Vegan, Vegetable
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