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