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A vegan shepherds pie with a lentil bolognese base with a spoon scooping out the pie onto another plate.
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Vegan Lentil Shepherd's Pie (Shepherdess Pie)

Comfort food at it's best. A fabulous and warming winter dish that is full of lentil goodness topped with creamy mashed potatoes.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dinner
Cuisine: Vegan
Diet: Vegan
Servings: 6
Calories: 320kcal
Author: Louise-Claire Cayzer

Equipment

  • 1 Potato masher
  • 1 large pan
  • 1 Saucepan
  • 1 casserole dish

Ingredients

For the Lentil Bolognese:

  • 400 g tin tomatoes 1 standard tin/can is 400g or 1⅔ cups)
  • 2 Tbs tomato paste
  • 1 large onion very finely chopped
  • 1 large carrot very finely chopped
  • 1 Tbs olive oil
  • 200 g dry puy or green lentils or 500g pre-cooked
  • ⅓ cup red wine
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 250 ml stock or boullion in stock add more water as needed.
  • 1 teaspoon Marmite or Vegemite Or other yeast extract

For the Mash Topping:

Metric - American

Instructions

Make the lentil bolognese : (or thaw from frozen if you have been organised & made it ahead!)

  • In a large pan sautee the onions, garlic (if using) & carrot (or any other veggies ) in the olive oil until soft.
    1 large onion very finely chopped, 1 large carrot very finely chopped, 1 Tbs olive oil
  • Add the tomato paste and stir until combined.
    2 Tbs tomato paste
  • Add the lentils, herbs, wine, tin of tomatoes, Marmite or Vegemite and the stock/water plus any other optional extras and simmer for around 20 mins.
    400 g tin tomatoes, 200 g dry puy or green lentils , ⅓ cup red wine, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 bay leaf, 250 ml stock or boullion in stock, 1 teaspoon Marmite or Vegemite Or other yeast extract
  • Add more water as needed to ensure the lentils are tender. Taste and add more salt/pepper or other seasonings as desired. A

For the mash:

  • Peel and halve the potatoes and put into a pot & cover in cold water. Bring to the boil and simmer until tender.
    850 g medium potatoes
  • Drain and mash the potatoes together with the oil, plant milk, optional nutritional yeast & mustard.
    5 Tbs plant milk, 2 Tbs vegan butter, 1 Tbs Dijon Mustard, 1 Tbs Nutritional Yeast, Salt & Pepper to taste
  • Add salt & pepper to taste.
  • Layer the bolognese in an oven proof dish.
  • Gently lay the mash over, covering the bolognese.
  • Use a fork to make a pretty pattern on top of the pie and sprinkle over a little olive oil.
  • Bake at 180℃/360℉for around 20mins until the top is crispy.
  • Serve with some greens!

Nutrition

Calories: 320kcal | Carbohydrates: 52g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 324mg | Potassium: 1108mg | Fiber: 15g | Sugar: 5g | Vitamin A: 2103IU | Vitamin C: 33mg | Calcium: 75mg | Iron: 5mg