Serious Shepherd's Pie.png

Serious Shepherd's Pie

  • Simple
  • 1:00 h
  • 22 ingredients

Shepherd's pie is a classic, and our vegan shepherds pie is totally delicious, filling and pretty healthy! Yes that's right- It's completely vegan and plant-based and is one our most popular new veggie recipes. Make it tonight, the family will love it. We think it's a great choice as a vegan family dinner! BOSH! Music by Okami.

Serves: 4

Ingredients

For the recipe

  • 2 tbsp sun-dried tomato oil
  • 1 tbsp tomato purée
  • 4 tbsp red wine
  • 5 tbsp fresh parsley
  • 4 garlic cloves minced
  • 500g potatoes - peeled and cut into 1" chunks
  • 500g sweet potatoes - peeled and cut into 1" chunks
  • 50g plant-based butter
  • 1 white onion finely chopped
  • 2 carrots finely sliced
  • 2 celery stick finely sliced
  • ½ bunch of fresh thyme leaves chopped
  • 150g garden peas
  • 350g mushrooms
  • 10 sun-dried tomatoes
  • 2 tbsp balsamic vinegar
  • 100ml vegetable stock
  • 400g lentils - cooked
  • 1 x 400g can of chickpeas - drained
  • Salt & pepper to taste
  • 2 sprigs of fresh rosemary - finely chopped
  • 30g panko breadcrumbs
  • Juice and zest of 1 lemon

Before you start

Preheat oven to oven at 200℃ | Large saucepan | Frying pan | Deep baking dish

Step 1

Make the mash

  • Put the potatoes into a large pan, cover the chunks with cold water, put the pan on the stove, bring it to the boil and cook them for 15 minutes (add the sweet potatoes to the pan after 5 minutes
  • Take the potatoes off the hob and drain the water with colander
  • Pour the potatoes back into the pan, add the dairy free butter, season with salt and pepper and mash the potatoes up into a nice smooth, thick mash

Ingredients

  • 500g potatoes - peeled and cut into 1" chunks
  • 500g sweet potatoes - peeled and cut into 1" chunks
  • 50g plant-based butter

Step 2

Make the Shepherd's Pie filling

  • Pour the sun dried tomato oil into a frying pan and fry the onions until they start to turn translucent
  • Add the garlic and thyme leaves and cook them until you've released the aromas
  • Add the carrots and the celery to the pan and stir everything round constantly until they're sweating and getting soft
  • Add the sun dried tomatoes and mushrooms to the pan and stir them round until the mushrooms are beginning to sweat
  • Pour the balsamic vinegar, tomato puree, red wine and vegetable stock into the pan and simmer for 10 minutes
  • Pour the chickpeas and lentils into the pan and stir them round so they're well covered by the juices of the rest of the mixture and simmer on a low heat for 10-15 minutes until it's well thickened
  • Fold the parsley, lemon juice and the peas into the mixture. Season with salt and pepper

Ingredients

  • 2 tbsp sun-dried tomato oil
  • 1 tbsp tomato purée
  • 4 tbsp red wine
  • 5 tbsp fresh parsley
  • 4 garlic cloves minced
  • 1 white onion finely chopped
  • 2 carrots finely sliced
  • 2 celery stick finely sliced
  • ½ bunch of fresh thyme leaves chopped
  • 150g garden peas
  • 350g mushrooms
  • 10 sun-dried tomatoes
  • 2 tbsp balsamic vinegar
  • 100ml vegetable stock
  • 400g lentils - cooked
  • 1 x 400g can of chickpeas - drained
  • Salt & pepper to taste
  • Juice and zest of 1 lemon

Step 3

Assemble the pie

  • Pour the mixture into a baking dish and smooth it out across the bottom
  • Spread the mashed potato over the top of the filling mixture and score the whole top with a fork
  • Sprinkle the panko breadcrumbs, rosemary and lemon zest over the top of the mashed potato top
  • Bake the the pie in the oven for 15 minutes

Ingredients

  • 2 sprigs of fresh rosemary - finely chopped
  • 30g panko breadcrumbs

Step 4

Time to serve

  • Remove from the oven, serve up with griddled greens