BEST EVER LENTIL SHEPHERD’S PIE
No, the name is not hyperbole. This really is the best vegan shepherds pie you'll ever make. Deliciously rich and uber comforting – the whole family will love it!
Ingredients
- 2 tbsp olive oil
- 1 large onion finely chopped
- 1 carrot finely chopped
- 1 stick celery finely chopped
- 200 g mushrooms finely chopped
- 3 cloves garlic minced
- 750 ml vegetable stock
- 2 tbsp tomato puree
- 150 ml red wine
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce (make sure it’s vegan)
- 2 tbsp balsamic vinegar
- 1 tbsp miso paste
- 150 g dried puy lentils
- 2 tsp dried thyme
- 50 g frozen peas
- 1.25 kg floury potatoes (King Edwards or Maris Pipers work well)
- dash of plant-based milk
- sea salt & freshly ground black pepper
Instructions
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Heat a large cast-iron pot or saucepan over medium heat and add the oil. One hot, add the onion, carrot, celery, mushrooms and a pinch of salt and fry, stirring occasionally, for 10-12 minutes or until everything is lovely and soft. Add the garlic and fry for a further minute or so.
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Stir through the vegetable stock, tomato puree, red wine, soy sauce, Worcestershire sauce, balsamic vinegar and miso paste. Stir well and bring to a gentle simmer.
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Next, add the lentils and thyme into the pan. Bring the pan to a boil, then reduce the heat to low, cover with a lid and simmer gently for 40 minutes. Remove the lid from the pan and continue to simmer the filling for a further 15-20 minutes, or the mixture has reduced and is thick and glossy. Taste and adjust the seasoning if required.
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Meanwhile, boil the potatoes in salted water for 10-15 minutes, or until tender. Remove them from the heat, drain and return them back to the pan to steam dry. Add a dash of plant-based milk and a good pinch of salt and pepper and mash until smooth.
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Preheat the oven to 180°c (fan assisted)/200°c/gas 6.
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Stir the frozen peas through the lentil filling, then spoon it into a large ovenproof dish. Dollop the mash over the top and smooth with a spoon. Bake for 35-45 minutes, or until golden on top.
Recipe Notes
This is delicious served simply with a green side salad.
If you loved this comforting dinner recipe, I’m sure you’ll love my Lentil Bolognese too!
Hi Georgie,
Could it be possible to make this recipe a day ahead? Store it in the fridge and bake it day of?
Kind regards, Anne
Yes, thats fine! x
We tried this tonight and it was excellent, thank you!! Next time we might add leeks to the top 🙂
Glad you liked it!!
Georgie x