Vegan Shepherd’s Pie

Recipe by Vegan Lass
Servings
+

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 5 Tbsp vegan butter

  • 5 cloves garlic, minced

  • 2 large onions, finely diced

  • 2 carrots, finely diced

  • 2 stalks celery, finely diced

  • 2 bay leaves

  • Salt, to taste

  • 400 g mushrooms, finely diced

  • 200 ml dry red wine

  • 600 ml good-quality vegetable stock

  • 175 ml tomato purée

  • 2 tsp English mustard

  • 15 g brown miso paste

  • 1 small handful fresh thyme

  • 1 small handful fresh sage

  • 1 small handful fresh rosemary

  • 2 Tbsp dark soy sauce

  • 1/2 tsp dried, ground kelp, nori, or other seaweed

  • 1 pinch sugar

  • 1/2 tsp liquid smoke

  • 2 Tbsp vegan Worcestershire sauce

  • 2 tins (800 g) green or black lentils, drained

  • 2 Tbsp nutritional yeast

  • Pepper, to taste

  • 1.5 kg white potatoes

  • 200 ml unsweetened soya milk

Directions

  • Melt 2 tablespoonsful of vegan butter in a large pan. Add the garlic, onion, carrots, celery, bay leaves, and a pinch of salt. Fry over medium-high heat for 5 to 10 minutes, stirring occasionally. Add the mushrooms and fry for 5 minutes more.
  • Add the wine, stock, tomato purée, mustard, miso, herbs, soy sauce, kelp, sugar, liquid smoke, vegan Worcestershire sauce, and lentils. Stir well. Cook over medium-high heat for about 15 minutes.
  • Turn the heat to low and cover the pan. Simmer for 30 minutes, until slightly thickened. Remove from the heat, season to taste, and stir in the nutritional yeast.
  • Preheat the oven to 220°C.
  • Peel the potatoes and chop into largechunks. Boil in salted water until soft.
  • Drain and mash. Add the soya milk, the remaining vegan butter, and a pinch of salt and whip until creamy.
  • Remove the bay leaves from the lentil mixture, pour into a pie dish, and top with the mash. Bake for 30 minutes, until golden-brown and bubbling.

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