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Vegan shepherd's pie recipe
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283 ratings
We've created a meat and dairy-free version of this absolute family favourite – everyone will love this vegan Shepherd's pie recipe. Earthy mushrooms and lentils are topped with crisp, crushed potatoes for a hearty, yet healthy dinner that's ready in just 30 minutes. See method
Ingredients
- 500g miniature potatoes
- ½ x 30g pack flat leaf parsley, finely chopped
- 3 tbsp olive oil
- 1 onion, finely chopped
- 1 x 625g family pack mushrooms (closed cup)
- 2 garlic cloves, finely chopped
- ¼ tsp crushed chillies
- 250g ready-to-eat puy lentils
- 400g tin chopped tomatoes
- 2 tbsp tomato purée
If you haven't got any baby potatoes, try dicing a large white potato instead
Each serving contains
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Energy
1320kj
313kcal
16%
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Fat
11g
15%
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Saturates
2g
8%
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Sugars
9g
10%
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Salt
0.9g
14%
of the reference intake
Carbohydrate 44.2g
Protein 13.7g
Fibre 10.5g
Method
- Cook the potatoes in a pan of boiling water for 12-15 mins or until tender. Drain and return to the pan. Season, then lightly crush with a potato masher or fork. Stir in half the parsley.
- Heat 2 tbsp of the oil in a large, deep frying pan over a medium heat. Add the onion and cook, stirring regularly, for 2-3 mins. Increase the heat to medium-high, add the mushrooms and fry for 7-8 mins, stirring occasionally, until softened.
- Stir in the garlic, crushed chillies, lentils, chopped tomatoes, tomato purée and 250ml water. Simmer for 8-10 mins or until the sauce has thickened, then add the remaining parsley. Season. Preheat the grill to high.
- Tip the lentil and mushroom mix into a baking dish, then spoon over the crushed potatoes. Drizzle with the remaining olive oil and grill for 8-10 mins until the potatoes are golden.
See more Vegan recipes