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Vegan Shepherd's Pie

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Vegan Shepherd's Pie

Vegan Shepherd's Pie

A vegan version of the classic Shepherd's Pie that's hearty and delicious.

4

Servings

15 min

Prep Time

1 hr

Cook Time

1 hr 15 min

Total Time

Courses

Cuisines


Ingredients

For the mashed potato topping:

For the filling:

Steps

Make the mashed potato topping:
  1. Boil the chopped potatoes in a pot of salted water until tender, about 15-20 minutes.
  2. Drain the potatoes and return them to the pot.
  3. Add the non-dairy milk, vegan butter, garlic powder, salt and pepper to the pot and mash until smooth. Set aside.
Make the filling:
  1. Preheat the oven to 180C / 350F.
  2. Heat the olive oil in a large, deep skillet over medium-high heat.
  3. Add the onion and garlic and sauté for 2-3 minutes until softened.
  4. Add the carrot, celery and mushrooms to the skillet and sauté for another 5 minutes until the vegetables have softened.
  5. Add the lentils, peas, vegetable stock, tomato paste, soy sauce, thyme, rosemary, salt and pepper to the skillet and stir to combine.
  6. Reduce heat to low and allow to simmer for 15-20 minutes, stirring occasionally.
  7. Transfer the filling to a large, oven-safe pot or casserole dish.
  8. Top the filling with the mashed potato mixture, smoothing it out evenly with a spoon or spatula.
  9. Use a fork to make ridges in the mashed potato topping.
  10. Bake the Shepherd's Pie for 20-25 minutes, until the top is golden brown.
  11. Remove from the oven and allow to cool for 5-10 minutes before serving.

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