Description

Jamie Oliver’s vegan shepherd’s pie replaces meat with lentils and mushrooms, creating a hearty filling loaded with vegetables and a rich, savory gravy. The topping of smooth mashed potatoes is baked until golden and slightly crispy, making it a satisfying and nutritious meal.

Ingredients

For the Filling:

Brown or green lentils (250g, cooked): Adds protein and texture.
Mushrooms (200g, finely chopped): Provides a meaty texture.
Carrots (2 medium, diced): Adds natural sweetness.
Celery (2 sticks, diced): Adds depth of flavor.
Onion (1 large, finely chopped): For sweetness and balance.
Garlic (2 cloves, minced): Enhances the flavor.
Tomato purée (2 tablespoons): Adds richness.
Vegetable stock (300ml): Forms the base of the gravy.
Worcestershire sauce (vegan, 2 tablespoons): For a savory kick.
Soy sauce (1 tablespoon): Adds umami.
Thyme (1 teaspoon): Fresh or dried.
Bay leaf (1): For aromatic flavor.
Olive oil (2 tablespoons): For sautéing.
Salt and black pepper: To taste.

For the Mashed Potato Topping:

Potatoes (1kg, peeled): Floury potatoes like Maris Piper are best.
Vegan butter (50g): Adds creaminess.
Plant-based milk (75ml): For a smooth, creamy texture.
Nutritional yeast (optional, 2 tablespoons): Adds a cheesy flavor.

Instructions

Step 1: Prepare the filling

Heat the olive oil in a large frying pan over medium heat.
Add the onions, garlic, carrots, and celery, and sauté for 5–7 minutes until softened.
Add the mushrooms and cook for another 5 minutes until they release their moisture.

Step 2: Build the flavor

Stir in the tomato purée, Worcestershire sauce, soy sauce, thyme, and bay leaf. Cook for 2 minutes to combine.
Add the cooked lentils and vegetable stock. Simmer for 10–15 minutes, stirring occasionally, until the filling thickens. Remove the bay leaf and season with salt and pepper.

Step 3: Make the mashed potato topping

Boil the potatoes in a large saucepan of salted water for 15–20 minutes, or until tender. Drain and mash with vegan butter, plant-based milk, and nutritional yeast (if using). Season with salt and pepper.

Step 4: Assemble the shepherd’s pie

Preheat your oven to 200°C (180°C fan, 400°F).
Spoon the lentil mixture into an ovenproof dish, spreading it out evenly.
Top with the mashed potatoes, smoothing with a fork to create ridges for a crispy texture.

Step 5: Bake the shepherd’s pie

Bake in the preheated oven for 20–25 minutes, or until the top is golden and bubbling.

Step 6: Serve

Let the pie rest for a few minutes before serving. Pair with a crisp green salad or steamed vegetables for a complete meal.