Shepherd’s Pie

By Jen Booker

January 15, 2017

This is a vegan shepherd's pie. My son affectionately calls it Mash Pie!
Great comfort food packed with goodness! Serve with a leafy salad and wagamama style dressing!

  • Prep: 15 mins
  • Cook: 40 mins
  • Yields: serves 4


1 tbsp olive oil

1 onion

1 clove of garlic

5 carrots

400g mushrooms (half chestnut or closed cup & half shiitake)

1 can green or puy lentils (Drained and rinsed)

1 can of chopped tomatoes

4 tbsp tomato puree

1.5 tsp dried oregano

150 vegan gravy (if you don't have any in the freezer then just add 1 tsp marmite to veg stock)

Salt & pepper

A large handful of frozen peas

Potatoes - boiled and mashed up with vegan spread and plant milk/cream

Grated cheese


1Blitz the onion in a food processor and fry in the oil until soft and turning golden

2Add the garlic and fry for a few more minutes

3Blitz 1 of the carrots and the mushrooms until very fine

4Add to the pan and fry down for 15 mins

5Add the can of chopped tomatoes, the oregano and the tomato puree

6Cook for 10 mins

7Add the lentils and salt & pepper to taste

8Add the gravy / stock mixture and bubble up for 10 mins

9Meanwhile cut the carrots into small squares and boil for 5-7 minutes together with the peas

10Pour carrots and peas into the 'mince' mixture and stir through

11Fill an oven dish half full with the 'mince' and top with creamy mash and grated cheese

12Bake at 190 for 25 mins


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