Nothing says "comfort food" quite like a shepherd's pie fresh from the oven. This vegan version replaces beef mince with a medley of red lentils, mushrooms, red wine, tomato puree and garlic which are simmered slowly for real depth of flavour. We've made the creamiest vegan mash, too, by using plantbased spread and oat milk – delicious! Serve with seasonal steamed greens for a delicious dinner to beat the winter chill.
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Yields:
4 serving(s)
Prep Time:
35 mins
Cook Time:
1 hr 30 mins
Total Time:
2 hrs 5 mins
Cal/Serv:
603
Ingredients
1Tbsp.
vegetable oil
1
large onion, finely chopped
3
large carrots, finely chopped
500g
mushrooms, quartered
2
garlic cloves, crushed
7
sage leaves, finely chopped
1Tbsp.
tomato puree
200ml
vegan red wine
25g
plain flour
800ml
vegetable stock
150g
split red lentils, washed and drained
150g
frozen peas
For the topping
600g
potatoes
100g
vegan spread
100ml
oat milk
Directions
Step 1Heat the oil in a large frying pan, and add the onion. Cook for 10min until starting to soften. Stir in the carrots and cook for a further 10min. Add the mushrooms and turn the heat up. Cook for 5min, stirring frequently, until the mushrooms are browned.
Step 2Turn the heat back down and stir in the garlic, sage and tomato puree. Cook gently for 5min. Add the wine and reduce by half. Stir in the flour, making sure all the vegetables are coated, before slowing mixing in the stock. Stir in the lentils and season well.
Step 3Cook for 25-30min, until the lentils are tender, adding the peas for the final 5min of cooking. Preheat oven to 200°C (180°C fan) mark 6.
Step 4Meanwhile boil the potatoes until soft then drain well and return to the saucepan. Mash roughly then add the vegan spread and oat milk, along with plenty of seasoning. Continue to mash until smooth.
Step 5Taste and season the shepherds pie mix before tipping into a casserole dish. Top with the mash and bake for 30min until golden and crispy on top.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
