This vegan take on an English classic is a perfect dish for those cold days where you need a warming, comforting dinner. Shepherd’s Pie was a firm favourite in my family so I was so set on creating a plant-based version that packs in all the original flavours of this dish. It is inspired by Deliciously Ella’s Shepherd’s Pie recipe on her app, as I love her addition of parsnip to the mash topping.
Green lentils are the best filling for vegan Shepherd’s Pie. They add a nice texture and absorb the flavours really well. Lentils are so versatile and are a fantastic a protein punch.
Recipe notes:
- Vegan
- Good source of protein
- Gluten-free
Ingredients:
Mash –
- 2 large baking potatoes or 3-4 medium potatoes
- 4 parsnips
- Vegan butter
- Dash of milk (whatever milk you prefer)
- Salt
Filling –
- 1 onion
- 2 garlic cloves
- 1 celery stick
- 2-3 carrots
- 1 cup of frozen peas
- 250g green lentils (either dried or tinned)
- 250ml water
- 1 veggie stock cube
- 1 tin of chopped tomatoes
- 1 tablespoon tomato puree
- 1 tablespoon tomato ketchup
- 1 tablespoon soy sauce/tamari
- 1 teaspoon paprika
- Salt and pepper
- Olive oil
Method:
- Cube the potatoes and parsnips and cook in a pan of simmering water with a sprinkle of salt.
- After 35-40 minutes, drain and leave to cool.
- Mash up potatoes with a generous dash of milk and knob of butter until smooth and creamy.
- For the filling, heat oil in a large saucepan or frying pan and add onions, garlic, diced carrot and celery.
- Stir-fry for 5-10 minutes on a medium heat until soft.
- Mix in paprika, tomato puree, ketchup, soy sauce, seasoning, tinned tomatoes, lentils and water.
- Simmer for 30 minutes and then add in frozen peas.
- Cook for another five minutes until the lentils are soft and have soaked up most of the water – if the filling is still a bit watery, let it bubble and stir away for a few minutes (you want your Shepherd’s pie to have a fairly even texture and not spill liquid everywhere).
- Spoon the filling into a large, deep baking tray before topping with mash.
- Bake in a preheated oven at 200C for about 10 minutes or until slightly crispy and golden on top.
- Serve up with some greens of your choice and dig in!
Recipe for Mindfulness 