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Best Ever Lentil Shepherd's Pie

BEST EVER LENTIL SHEPHERD'S PIE

No, the name is not hyperbole. This really is the best vegan shepherds pie you'll ever make. Deliciously rich and uber comforting - the whole family will love it!

Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 4 servings

Ingredients

  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 1 carrot finely chopped
  • 1 stick celery finely chopped
  • 200 g mushrooms finely chopped
  • 3 cloves garlic minced
  • 750 ml vegetable stock
  • 2 tbsp tomato puree
  • 150 ml red wine
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce (make sure it’s vegan)
  • 2 tbsp balsamic vinegar
  • 1 tbsp miso paste
  • 150 g dried puy lentils
  • 2 tsp dried thyme
  • 50 g frozen peas
  • 1.25 kg floury potatoes (King Edwards or Maris Pipers work well)
  • dash of plant-based milk
  • sea salt & freshly ground black pepper

Instructions

  1. Heat a large cast-iron pot or saucepan over medium heat and add the oil. One hot, add the onion, carrot, celery, mushrooms and a pinch of salt and fry, stirring occasionally, for 10-12 minutes or until everything is lovely and soft. Add the garlic and fry for a further minute or so.

  2. Stir through the vegetable stock, tomato puree, red wine, soy sauce, Worcestershire sauce, balsamic vinegar and miso paste. Stir well and bring to a gentle simmer.

  3. Next, add the lentils and thyme into the pan. Bring the pan to a boil, then reduce the heat to low, cover with a lid and simmer gently for 40 minutes. Remove the lid from the pan and continue to simmer the filling for a further 15-20 minutes, or the mixture has reduced and is thick and glossy. Taste and adjust the seasoning if required.

  4. Meanwhile, boil the potatoes in salted water for 10-15 minutes, or until tender. Remove them from the heat, drain and return them back to the pan to steam dry. Add a dash of plant-based milk and a good pinch of salt and pepper and mash until smooth.

  5. Preheat the oven to 180°c (fan assisted)/200°c/gas 6.

  6. Stir the frozen peas through the lentil filling, then spoon it into a large ovenproof dish. Dollop the mash over the top and smooth with a spoon. Bake for 35-45 minutes, or until golden on top.

Recipe Notes

This is delicious served simply with a green side salad.