Go Back
–+ servings
Vegan Shepherd’s Pie served in a dish.
Print Recipe
4.63 from 27 votes

Vegan Shepherd's Pie

A comforting Vegan Shepherds Pie that's easy to make and the whole family will enjoy!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dinner
Cuisine: English
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Author: James Wythe
Cost: £6

Ingredients

  • Olive oil
  • red onion finely diced
  • 4 garlic cloves crushed
  • 200 g mushrooms sliced
  • 1 large carrot finely chopped
  • 150 g tomatoes finely chopped
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 2x 400 g tins of chopped tomatoes
  • 2x 400 g tins of green lentils
  • 1 cup frozen peas
  • 1 tbsp veg stock powder (or 1 stock pot/cube)
  • 1 tbsp tamari
  • 1 kg potatoes (I use maris pipers)

Instructions

  • Pre-heat your oven to 200C. Firstly prep you veg as per the instructions above.
  • Place a large pot on a medium heat adding the olive oil, garlic, onion, veg and herbs and fry together for a couple minutes until it softens.
  • Then add the tinned tomatoes, lentils, peas, tamari and veg stock powder and mix. Cook on a medium/high heat for 15 minutes until it starts to thicken making sure to stir every 5 minutes.
  • Meanwhile boil the potatoes, I keep the skin on to save time. Once boiled simply mash with olive oil or vegan butter and a pinch of salt & pepper.
  • Add the mix into a deep dish and top with the mashed potato. Place in the oven for 30 minutes at 200C.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Leftovers can be stored in an airtight container in the fridge for 3-5 days. Reheat in the microwave or oven.
To Freeze: Leftovers can be stored in an airtight container in the freezer for up to two months. Reheat in the oven.
Tip 1: You could also cook this in an air fryer at 200C for 15-18 minutes.
Tip 2: I keep the skin on the potatoes for speed and a slightly more rustic look and then simply mash with olive oil, but vegan butter would also work well.
Tip 3: If you’re making this for a family who eat meat you could also sub 1 tin of lentils for beef to make it half and half.

Nutrition

Calories: 399kcal | Carbohydrates: 78g | Protein: 17g | Fat: 2g | Saturated Fat: 0.5g | Fiber: 16g | Sugar: 12g