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Jamie Oliver Vegan Shepherd’s Pie Recipe

Jamie Oliver Shepherd’s Pie recipe
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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.
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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.

Find it online: https://britishbakingrecipes.co.uk/jamie-oliver-vegan-shepherds-pie-recipe/