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Vegan Shepherdess pie with a spoon serving it out
Vegan Shepherdess Pie
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr

A fabulous and warming winter dish that is full of lentil goodness. Comfort food at it's best. 

Course: Dinner
Cuisine: Vegan
Servings: 6
For the Lentil Bolognese:
  • 1 tin tomatoes
  • 2 Tbs tomato paste
  • 1 large onion very finely chopped
  • 1 large carrot very finely chopped
  • 1 Tbs olive oil
  • 500 g cooked puy or green lentils Tinned or pre-packed is fine.
  • cup red wine
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 tsp Marmite or Vegemite Or other yeast extract
For the Mash Topping:
  • 6 medium potatoes
  • 3- 4 Tbs plant milk
  • 2 Tbs rapeseed or olive oil
  • 1 Tbs Mustard
  • 1 Tbs Nutritional Yeast
  • Salt & Pepper to taste
Make the lentil bolognese : (or thaw from frozen if you have been organised & made it ahead!)
  1. In a large pan sautee the onions, garlic (if using) & carrot in the olive oil until soft.
  2. Add the tomato paste and stir until combined.
  3. Add the lentils, herbs, wine, tin of tomatoes, Marmite or Vegemite plus any other optional extras and simmer for around 20 mins.
For the mash:
  1. Peel and halve the potatoes and put into a pot & cover in cold water. Bring to the boil and simmer until tender.
  2. Drain and mash the potatoes together with the oil, plant milk, nutritional yeast & mustard.
  3. Add salt & pepper to taste.
  4. Layer the bolognese in an oven proof dish.
  5. Gently lay the mash over, covering the bolognese.
  6. Sprinkle over some breadcrumbs and extra nutritional yeast if wanted..
  7. Bake in a moderate oven (Gas Mark 6/210C ) for around 20mins until the top is crispy.
  8. Serve with some greens!