Vegan Shepherd’s Pie


Vegan Shepherd’s Pie

  • Prep Time 1h
  • Cook Time 30m
  • Servings 6


  •  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


  • 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.

Recipe Adapted From Vegan Lass