This easy Veggie Shepherd's Pie is healthy, tasty, and is perfect comfort food! The vegetables and lentils are cooked in a rich flavourful gravy and it is topped by a mashed sweet potato topping.
This "Shepherd's Pie" is Vegetarian, Vegan, Dairy-Free, and Gluten-Free.
In case you hadn't guessed this is a meat-free version of traditional shepherd's pie. You won't miss the meat, this pie is super hearty, filling, and tasty!
This hearty recipe has plenty of plant-based protein from the lentils and walnuts which also soak up the flavours and give this dish great texture.
Traditionally Shepherd's Pie is a British dish that consists of ground lamb and vegetables cooked in gravy and topped with mashed potato, then browned in the oven. Cottage Pie is made from ground beef and is similar although it seems to be common for both versions to be known as Shepherd's Pie.
This is a fantastic way to get more veggies into your kids. I find kids love the sweetness from the kumara/sweet potato topping so this makes a good combination. Or of course, you can use white potatoes for a standard mash if you prefer!
Key Ingredients
Lentils - I have used lentils from a can to make this recipe as quick and easy as possible. You could also use dried lentils, brown or green lentils work the best and you would need to cook them first.
Walnuts - Chopped walnuts add great flavour and texture that works really well with the lentils.
Kumera/Orange Sweet Potato - This is my favourite to use as it is nutritious, and gives a natural sweetness to the shepherd's pie. You could also use standard potatoes if you prefer or purple/white kumara or a mix of both.
Peas, carrots and spinach - I used frozen peas as that's what we had! The rest of the vegetables were fresh. You could also use frozen mixed vegetables. Layering the spinach on top is optional but I would use fresh as opposed to frozen as frozen may add too much water when it is cooked to the end result.
Tamari - This gives a great depth of flavour to the dish and a savoury/salty hit to the gravy.
Stock - Use a good quality vegetable stock to give this Shepherd's pie great depth of flavour.
Step by Step Instructions
- First, preheat your oven to 180 degrees Celcius/355 Fahrenheit.
- Wash and peel the sweet potatoes/kumara. Roughly chop, place in a large saucepan and boil for 15 - 20 minutes until they are soft. Drain and then add the olive oil, milk and salt, mash with a masher or a fork until soft. Place to one side while you make the shepherd's pie filling.
- Heat a large pan on low heat. Add the olive oil. Then add the onions and garlic. Saute onions and garlic for 2-3 minutes until they are translucent.
- Turn the heat up to medium. Rinse and drain the lentils (if using them from a can) and add them to the pan. Next add the chopped walnuts, diced carrot, peas, tamari, chipotle seasoning and salt. Cook for another 2-3 minutes stirring until everything is combined.
- Next add the stock, tomato paste, and cornflour. Cook for 5 minutes stirring continuously until the sauce/gravy has thickened.
- Transfer the Shepherd's pie filling to a medium-sized baking or casserole dish. Layer roughly torn spinach leaves on top of the filling.
- Spoon over the sweet potato/kumara mash top with some freshly ground salt and pepper.
- Place the dish in the oven and bake for 20 minutes. If you would like the top to be slightly browned on top then drizzle the mash with a dash of olive oil and place the dish under the grill for 2-3 minutes.
Recipe Tips and Variations
- You could add grated cheese or Vegan/dairy-free cheese over the top if you prefer.
- I used tamari to keep this shepherd's pie dairy-free but you could use normal soy sauce or coconut aminos.
- I have used a dash of chipotle seasoning to give this dish a tiny kick and bit of depth you could also use smoked paprika powder or omit it altogether.
Other Vegan recipes:
- This easy gluten-free black bean spaghetti recipe is filling and delicious. It can be on the table in less than 30 minutes including making the dairy-free ricotta!
- Full of Mediterranean style produce this Mediterranean Chickpea Salad is perfect for a picnic, potluck, side or easy lunch.
- This creamy mild butternut squash and chickpea curry is family-friendly and delicious!
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If you make this veggie shepherd's pie, I’d love for you to give it a star rating ★ below and let please let me know how you get on! You can also tag me #lovefoodnourish on Instagram – I love seeing your creations!
Have a lovely week!
Hope
Veggie Shepherd's Pie (Vegan)
A hearty and filling Vegan shepherds pie topped with a sweet potato mash and cooked in a delicious rich gravy. Gluten-Free, Dairy-Free, Vegan, Vegetarian.
Ingredients
Mash Topping
- 3 large sweet potato/orange kumara or 4-5 small ones.
- 2 Tablespoon almond milk, unsweetened or milk of choice.
- 2 Tablespoon olive oil
- ¼ teaspoon salt
- Fresh thyme or rosemary
Sheperd's Pie Filling
- 1 Tablespoon olive oil
- 1 onion, diced
- 2 teaspoon garlic, crushed
- 1 can lentils (400gm/15oz) or 2 cups of cooked lentils.
- 2 carrots, diced
- 1 cup peas, frozen
- 1 cup walnuts, chopped
- 1 Tablespoon tamari
- ¼ teaspoon salt
- ¼ teaspoon dried chipotle seasoning *optional
- 2 cups vegetable stock
- 1 Tablespoon tomato paste
- 2 Tablespoon corn flour
- 3-4 spinach leaves, large, roughly torn.
Instructions
- First, preheat your oven to 180 degrees Celcius/355 Fahrenheit.
- Wash and peel the sweet potatoes/kumara. Roughly chop, place in a large saucepan and boil for 15 - 20 minutes until they are soft. Drain and then add the olive oil, milk, and salt, mash with a masher or a fork until soft. Place to one side while you make the shepherd's pie filling.
- Heat a large pan on low heat. Add the olive oil. Then add the onions and garlic. Saute onions and garlic for 2-3 minutes until they are translucent.
- Turn the heat up to medium. Rinse and drain the lentils (if using them from a can) and add them to the pan. Next add the chopped walnuts, diced carrot, peas, tamari, salt, and chipotle seasoning and cook for another 2-3 minutes stirring until everything is combined.
- Next add the stock, tomato paste and cornflour. Cook for 5 minutes stirring continuously until the sauce/gravy has thickened.
- Transfer the shepherd's pie filling to a medium-sized baking or casserole dish. Layer roughly torn spinach leaves on top of the filling.
- Spoon over the sweet potato/kumara mash top with some freshly ground salt and pepper.
- Place the dish in the oven and bake for 20 minutes. If you would like the top to be slightly browned on top then drizzle the mash with a dash of olive oil and place the dish under the grill for 2-3 minutes.
Notes
- This Shepherds Pie will serve roughly 6 if eaten alone or if serving with a side will serve 8.
- The nutrition information is based on serving 6 people.
- For additional information please see the post.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 393Total Fat 21gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 17gCholesterol 0mgSodium 696mgCarbohydrates 43gNet Carbohydrates 30gFiber 12gSugar 11gProtein 14g
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.
Google Web Story: Vegan Shepherd's Pie
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