Vegan Shepherds Pie
One winter night Paul and I were craving Shepherd’s pie. I remembered the smell, taste and feeling as I took each bite but now, I had one problem, I no longer ate meat but I really wanted to have shepherd’s pie. I googled vegetable Shepherd’s pie recipes. Then browsed through recipes that sounded great but all had one or two ingredients I didn’t like.
For the base, we were searching for a meat alternative. While ensuring, we used a product high in protein, fibre and iron without the calories and affordable for our budget. Lentils were the answer to this. We got really excited and decided to make a lentil vegan pie with vegan cheese. Yummy! It took us three goes before we perfected the recipe.
One night we served the pie to family and much to our surprise; they thought it was meat! They absolutely loved it and went back for seconds.
Okay, so what does the recipe taste like? OMG! Dangerously delicious. Once you have a slice you want to have more especially if you add vegan cheese. Not to brag but the recipe is a real winner!
Let me know in the comments what you think cheers!
Serves 8 pieces of pie
20 minPrep Time
1 hrCook Time
1 hr, 20 Total Time
- For filling:
- 2 cans of cooked lentils drained and rinsed
- 1 tbsp. of extra virgin olive oil
- 1 finely chopped large onion
- 1 tsp. of minced garlic
- 1 tsp. of garlic powder (optional)
- 1 tsp. of paprika
- 1 tsp. of turmeric
- 1 medium to large grated carrot
- 2 stalks of celery chopped
- 1 cup of frozen peas
- 4 tsp. of vegetable stock powder
- 1/4 cup of water
- 1 cup of vegan cheese grated (optional)
- Barbecue sauce (optional)
- Topping: Mash potato
- 1 kg of potatoes or sweet potatoes (6 medium potatoes)
- 1 tbsp. of vegan butter
- 1 cup of light coconut cream or dairy free milk of your choice
- ½ tsp. of minced or powdered garlic
- 1 tsp. of sea or pink salt
- ½ tsp. of black pepper (optional)
- Set the oven to 180 degree Celsius.
- For the potato mash:
- Peel and cut potatoes into quarters; rinse then place into large cooking pot and pour enough water into the pot to cover the potatoes.
- Cook for 30 mins or till potato is tender.
- While the potatoes are cooking;
- In a strainer; drain the lentils, rinse then place in a bowl and set aside.
- In a separate cooking pot (medium) place 2-3 cups of water to boil then add chopped celery, grated carrot and frozen peas and simmer for 30 minutes. Drain; place in a bowl and set aside.
- In a medium cooking pot place 1 tbsp. of olive oil, onion and cook till slightly golden brown.
- Add lentils, cooked vegetables, 1 tsp. of minced garlic, 1 tsp. of paprika, 4 tsp. of vegetable stock powder, 1 tsp. of turmeric and ¼ cup of water.
- Stir till combined then mash all ingredients together with a potato masher.
- Place mix into a large baking dish then
- Lightly sprinkle 1 tsp. of garlic powder (optional) over the mix.
- Drizzle barbecue sauce (optional), and sprinkle vegan cheese (optional) then set aside.
- Mash potato topping :
- Once potatoes are cooked drain them then place into the cooking pot for mashing.
- Add 1 tbsp of vegan butter, ½ a tsp. of minced garlic, 1 tsp. of salt, ½ tsp. of pepper, 1 cup of light coconut cream or dairy free milk of your choice and mash till mixed well.
- Add topping to the prepared mix then place baking dish in the oven at 180 degree Celsius for 30 minutes.