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Classic shepherd's Pie
Looking for a great vegan family meal idea?
This is a family favourite veggie recipe and easy to make meat free and dairy free without reducing the flavour, depth and health benefits!
In the BOSH! house, we make the BOSH! Classic shepherds pie a lot. We cook it for families and we make it for our buddies. If you're looking for a vegan meal to cook for a meat eater, this is a great choice and proves you just don't need to have animals in a dish to make it this tasty!
It's hearty, it's flavourful, it's healthy, it's meaty. It's a great meat free shepherds pie and we can't wait for you to cook it.
Out of all the dishes we've designed as BOSH!, we reckon this is in the top 5. If you make it, you'll love it.
This vegan shepherds pie feeds up to 6 people. Serve with veggies.
Ingredients
Filling
- 2 medium red onions
- 1 celery stick
- 4 sun-dried tomatoes,plus 2 tbsp oil from the jar
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
- 1 large carrot
- 500g mushrooms
- 2 tbsp tomato purée
- 1 tbsp yeast extract (e.g. Marmite)
- 1 tbsp balsamic vinegar
- 250ml red wine
- 100ml vegetable stock
- 400g pre-cooked puy lentils
- salt and black pepper
Potato Topping
- 1.2kg Maris Piper or other floury potatoes
- 40g dairy-free butter
- 150ml unsweetened plant-based milk
- 1 tbsp Dijon mustard
Method
-
1.
Preheat oven to 180°C | Fine grater or Microplane | 2 large saucepans | Food processor | Potato masher | 20 x 30cm lasagne dish | Piping bag fitted with a wide star nozzle, optional
First make a start on the potato topping | Peel and chop the potatoes into large chunks | Put in a saucepan, cover with cold water and add a generous pinch of salt | Put over a high heat, bring to the boil and cook for 12–15 minutes | Drain into a colander and leave to dry | Tip back into the pan
Now to the filling | Peel and finely dice the red onions and celery | Peel and grate the garlic | Finely chop the sun-dried tomatoes | Remove the leaves from the rosemary and thyme by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away), then finely chop | Peel and finely chop the carrot | Put the mushrooms in the food processor and blitz to mince
Put the second saucepan over a medium heat | Pour in the sun-dried tomato oil | Add the onion and a small pinch of salt | Fry for 5 minutes, stirring | Add the garlic, sun-dried tomatoes, rosemary and thyme and cook for 2 minutes | Add the carrot and celery and stir for 4–5 minutes | Add the mushrooms, turn up the heat slightly and stir for 2–3 minutes, until the mushrooms start to sweat | Reduce the heat and cook for 5–7 minutes, stirring occasionally
Stir the tomato purée into the pan | Add the yeast extract and balsamic vinegar and stir for 1 minute | Add the red wine, stock and lentils, turn up the heat and simmer until most of the liquid has evaporated, about 10 minutes | Taste, season and take off the heat
Mash the potatoes | Add the dairy-free butter, milk and mustard to the potatoes and mash until really smooth | Taste and season
Spread the filling over the bottom of the lasagne dish | Spoon the potato into the piping bag, if using, and pipe tightly packed walnut-sized whips of potato all over, otherwise spoon over the potato and spread it out with the back of a spoon, then drag over a fork to make rows that will catch and brown in the oven
Put the pie in the oven and bake for 25–30 minutes, until starting to crisp and turn golden brown | Remove and serve
