Vegan Shepherd's Pie Recipe

It’s worth noting you can use whatever mix of veggies you like for this recipe, so here’s your excuse to use up the ones left in your fridge.

Duration

  • Total: 50 minutes
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Servings: 4

Ingredients

  • 610g Swiss brown mushrooms, diced
  • 1 medium carrot
  • 1 stick celery
  • 1 small zucchini
  • 200g (1/2 medium) eggplant
  • 2 garlic cloves, crushed and chopped
  • 1 small brown onion or leek, finely sliced
  • 1 tablespoon fresh rosemary or thyme
  • 1 tablespoon tomato paste
  • 1 cup passata
  • 1 tin of lentils, drained
  • 1 beef-style or vegetable stock cube
  • 600g potatoes (Desiree or Creme Royale)
  • 50g frozen peas
  • 2 tablespoons margarine
  • Plant milk (optional)

Instructions

  1. Preheat your oven to 200°C.
  2. Peel and cut potatoes into big chunks. Boil in salted water until tender all the way through.
  3. In a large pot or heavy-based pan with sides, add olive oil followed by the mushrooms and cook on medium heat. Sauté until they get some colour and soften slightly.
  4. Add garlic and onion; sauté until softened.
  5. Add the rest of the vegetables and herbs, increasing the heat to medium/high. Cook until they get a little colour.
  6. Add lentils, passata, tomato paste, and beef stock cube. Add between ½ – 1 cup of water and let the mix simmer (covered) for 15-20 minutes.
  7. Ensure all the vegetables are cooked. If necessary, add more water and cook longer until tender without being too wet.
  8. For the mashed potatoes, if you're adding frozen peas, throw them in the water for 1 minute then strain the lot. Add olive oil spread and mash until smooth, adding a little water or nut milk to loosen. Season if needed.
  9. In a 20x20x4 cm baking dish, layer in the filling and spread the mashed potatoes on top. Create peaks for extra crispiness. Drizzle with olive oil and bake until golden on top.

This recipe has been republished with permission from Sara Oteri.