Easy to make Vegan Shepherd’s Pie

Easy to make Vegan Shepherd's Pie

  • Servings: 4
  • Difficulty: easy
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    For the Pie:

1 yellow onion, diced

  • 2 garlic cloves

  • 1 bay leaf
  • 1 teaspoon sweet paprika
  • 1 teaspoon herbes de Provence
  • 30g thyme leaves, chopped
  • 60g red lentils

  • 125g quinoa

  • 240ml vegan stock
  • 350ml passata (sieved tomatoes)
  • olive oil, for frying

  • pinch of salt and freshly cracked black pepper
  • For the Mash:
  • 4 large carrots, chopped

  • 1 potato, peeled and chopped

  • 1 tablespoon plant cream
  • 2 tbsp breadcrumbs

To Serve:
  • Steamed greens or salad


  1. Preheat the oven to 180°C (350°F/Gas 4). 

  2. Cook the carrots and potatoes in boiling water for about 10 minutes until soft. Drain and set aside to cool. Mash with a splash of plant cream and salt and pepper to taste.
  3. Heat a generous glug of olive oil in a large saucepan and fry the onion, garlic until nice and soft. Add the spices, herbs and lentils and give it a good mix, then add the quinoa and stock, bring to a simmer, then simmer for 5–10 minutes until the lentils are soft. Stir in the passata and season with salt and pepper to taste. Give it a good mix, then set aside.
  4. Now for the assembly. Spoon the quinoa mix into the bottom of a small to medium-size oven dish, top with the carrot mash, finished with a sprinkle of breadcrumbs, and pop in the oven for a good 20 minutes. Put the oven on grill 5 minutes before getting the pie out of the oven to get a golden crust (or make sure you use a flameproof dish and flash it under a hot grill (broiler) to finish.
  5. Once out of the oven serve with steamed greens or salad.

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