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BEST EVER LENTIL SHEPHERD’S PIE
This truly is a standout vegan shepherd’s pie: rich, comforting and packed with flavour. It’s hearty enough for a family dinner and simple to prepare, with a savoury lentil filling beneath a fluffy mashed potato topping.
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 4 servings
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
-
Heat a large cast-iron pot or heavy saucepan over medium heat and add the olive oil. When hot, add the onion, carrot, celery, mushrooms and a pinch of salt. Fry, stirring occasionally, for 10–12 minutes until softened. Add the garlic and cook for another minute.
-
Stir in the vegetable stock, tomato puree, red wine, soy sauce, vegan Worcestershire sauce, balsamic vinegar and miso paste. Mix well and bring to a gentle simmer.
-
Add the dried puy lentils and dried thyme to the pan. Bring to a boil, then reduce the heat to low, cover and simmer for 40 minutes. Remove the lid and continue to simmer for a further 15–20 minutes until the mixture has reduced to a thick, glossy consistency. Taste and season if needed.
-
While the lentils simmer, boil the potatoes in salted water for 10–15 minutes or until tender. Drain, return to the pan to steam dry briefly, then mash with a dash of plant-based milk and a good pinch of salt and pepper until smooth.
-
Preheat the oven to 180°C fan (200°C conventional) / gas mark 6.
-
Stir the frozen peas into the lentil filling, then transfer the filling to a large ovenproof dish. Spoon the mashed potatoes over the top and smooth with a spoon. Bake for 35–45 minutes, or until the top is golden and the filling is bubbling at the edges.
Recipe Notes
This shepherd’s pie is lovely served with a simple green salad or steamed greens for a complete, comforting meal.
If you enjoyed this hearty recipe, try the Lentil Bolognese recipe on the same site for another comforting, plant-based dinner option.