Easy vegan Shepherd’s pie
Easy vegan Shepherd’s pie recipe. Juicy Shepherd’s pie packed with lentils and mushrooms. Recipe inspired by Jamie Oliver. Author: Krista, www.bunnymommycooks.com
Servings Prep Time
8* (check notes) 30min
Cook Time
45min
Servings Prep Time
8* (check notes) 30min
Cook Time
45min
Ingredients
  • 2300g of potatoes
  • 100g of vegan butter or margarine
  • 2teaspoons of fresh or dried rosemary
  • 2teaspoons of lemon zest
  • 1 onion
  • 2 carrots
  • 2cloves of garlic
  • 3stems of celery(without leaves)
  • 300g of white button mushrooms(or other mushrooms of your choice)
  • 100g of cherry tomatoes
  • 2tablespoons of finely chopped fresh parsley
  • 450g of cooked or canned lentils
  • 2tablespoons of olive oil
  • 2tablespoons of tomato sauce
  • 2tablespoons of balsamic vinegar(optional)
  • 1tablespoon of flour
  • 200ml of vegetable stock(or more, if necessary)
  • pinch of salt
Instructions
  1. peel the potatoes, cut them in smaller pieces and put to boil until soft (approximately 10 – 15 min);
  2. meanwhile cut onion, celery and carrots in small pieces and cook them in frying pan with a bit of oil by mixing from time to time;
  3. cut cherry tomatoes in four pieces and mushrooms in small strips and add them in the frying pan together with crushed garlic, balsamic vinegar, tomato sauce and chopped parsley. Mix well, cover the frying pan with a lid and let it cook on a medium heat/flame for some minutes;
  4. heat the oven to 200°C/390°F;
  5. at this point the potatoes should be soft, so pour off the water and add vegan butter/margarine directly in the pot. By using a fork or potato masher, mash the potatoes together with the vegan butter/margarine. Then add chopped rosemary, grated lemon zest and salt and mix it in the mashed potatoes;
  6. when all the vegetables in the frying pan are soft, add the lentils. Then sprinkle over all the ingredients in the frying pan the flour and mix everything well together until you don’t see white flour anymore;
  7. set the flame/heat to medium high and gradually add vegetable stock in the frying pan by constantly mixing everything together. You’ll see that the liquid starts to thicken. At that point remove the frying pan from the flame/heat;
  8. in your chosen baking dish put all the content of the frying pan and spread it out evenly. Then take the mashed potatoes, put them in the baking dish and spread them out evenly over the vegetable and lentil layer. At this point, if desired, by using a fork or a spoon you can create some pattern in your mashed potato layer;
  9. place the baking dish in preheated oven and cook for about 15 minutes. Then switch the oven to the grill function and cook for some extra minutes until you see that the mashed potato layer starts to become golden brown.
Recipe Notes

* size of the baking dish used for 8 servings: 30x23x5 cm/11.8x9x2”