Vegan Shepherd’s Pie
Looking for something meaty without the meat? You’re in the right place! Give this wholesome vegan shepherd’s pie a go. This recipe is packed with yummy seasonal root veg, wholesome squash and topped with creamy mash made using our special spuds.
Vegan Shepherd’s Pie
1.2 kg fresh floury potatoes (such as Maris Piper or King Edward), chopped into 1cm chunks
1 tbsp olive oil
2 onions, diced
250g mushrooms, diced
2 carrots, chopped into 1cm chunks
1 leek, chopped into 1cm chunks
2 cloves of garlic, crushed and finely chopped
400g of green lentils
400g of chopped tomatoes
100g squash, cubed into 1cm chunks
1 vegetable stock cube
1 tbsp soy sauce
1 tbsp vegan butter
2 tbsp vegan milk
Handful of fresh rosemary
1 tbsp nutritional yeast
Pop the chopped potatoes into a saucepan, cover with water and boil until they begin to fall apart. Drain, and set to one side.
Into a separate pan, heat the oil. First, add the onions, frying them off for 5 mins on a medium flame. Follow with the rest of the vegetables, stirring as you fry them for a further 5 mins. Once the vegetables are frying, pour in the lentils, chopped tomatoes, crumble the stock cube, add the soy sauce and stir in 50ml of water. Turn the heat down to a small flame and simmer the sauce for 15 mins, stirring occasionally to make sure the vegetables don’t catch.
Preheat the oven to gas mark 5/190C. Remove the sauce from the heat and pour into a casserole or pie dish.
Taking the potato pan, incorporate the butter and milk. Mash together until creamy, adding a little seasoning. Now layer the mash over the top of the sauce. Finish with a scattering of the rosemary and the nutritional yeast. Bake in the oven for 20-25 mins, or until the tops of the mash turn golden and the sauce is bubbling.
Serve with seasonal salad and enjoy!
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