Shepherd’s Pie

AuthorJen BookerDifficultyBeginner

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!

Yields1 Serving
Prep Time15 minsCook Time40 minsTotal Time55 mins

 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

1

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

2

Add the garlic and fry for a few more minutes

3

Blitz 1 of the carrots and the mushrooms until very fine

4

Add to the pan and fry down for 15 mins

5

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

6

Cook for 10 mins

7

Add the lentils and salt & pepper to taste

8

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

9

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

10

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

11

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

12

Bake at 190 for 25 mins

Ingredients

 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

Directions

1

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

2

Add the garlic and fry for a few more minutes

3

Blitz 1 of the carrots and the mushrooms until very fine

4

Add to the pan and fry down for 15 mins

5

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

6

Cook for 10 mins

7

Add the lentils and salt & pepper to taste

8

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

9

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

10

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

11

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

12

Bake at 190 for 25 mins

Shepherd’s Pie

Leave a Reply

Your email address will not be published. Required fields are marked *

fourteen − 5 =