Ready in: 1 hour 30 minutes
Prep time: 15 minutes
Cooking time: 1 hour 15 minutes
Calories: 99kcal per 100g
Fat: 2.2g per 100g
Carbs: 15g per 100g
Protein: 3.2g per 100g
The humble shepherd’s pie is an English classic and a staple meal in many households. Leftover vegetables or a cold winter’s nights are the perfect motivators to create this hearty, warming dish topped with mashed potato goodness.
However, if you’ve gone meat-free, or are trying to cut-down on your weekly meat intake, you might think your pie days are over.
But you’d be wrong.
Check out our take on this English favourite to see just how easy, and delicious, a vegan shepherd’s pie can be.
Start by making the tasty filling. Onion, celery, leeks and carrots are cook for 2 to 3 minutes before mixing in our custom blend of chestnut mushrooms, garlic puree, tomato paste, miso paste, tamari, liquid smoke, balsamic vinegar, sundried tomatoes and red wine. We’ve done some pretty extensive taste-testing and think you’ll find it’s the perfect mix of ingredients to create an absolute flavour sensation.
Chopped tomatoes and water are added to the mixture before cooking it down for 20-25 minutes. Finally, thyme, salt, ground coriander, cooked lentils and frozen peas top off the filling.
Now, it wouldn’t be a shepherd’s pie without the fluffy, velvety mash. You know the one, warming and creamy on the inside with the perfect amount of little crispy bits on top.
But, in addition to being meat, dairy and cruelty-free, we’ve added another delicious twist to the traditional dish. We’ve combined sweet and regular potatoes for a show-stopping, pie-topping mash. It’s made even more tasty with a sprinkling of delectable paprika crumb – a winning combination of polenta, paprika, garlic puree, lemon juice and salt.
It’s not the quickest meal to whip up, but you’ll find this vegan shepherd’s pie is hearty, filling and oh-so-satisfying, just the way a pie should be.
If you can’t wait to dig into some pie goodness but don’t have the time to cook, you’re in luck. This is the exact same recipe we use when we prepare, package and deliver our hearty vegan shepherd’s pie right to your home.
For the Filling
- 1 tbsp olive oil
- 1 white onion, diced
- ½ cup celery, finely diced
- ½ cup leeks, finely diced
- ½ cup carrots, finely diced
- 1 cup chestnut mushrooms, finely chopped
- 1 tsp garlic puree
- 1 tbsp tomato paste
- 1 tsp brown miso paste
- 1 tsp tamari
- 1 tsp liquid smoke
- 1 tbsp balsamic vinegar
- 1 tbsp sundried tomatoes
- ⅓ cup red wine
- 1 tin chopped tomatoes
- 1 cup water
- ½ cup cooked lentils
- ½ cup frozen peas
- ½ tsp salt
- ½ tsp thyme
- ½ tsp ground coriander
For the Mash
- 2 medium sweet potatoes, peeled and diced
- 2 medium regular potatoes, peeled and diced
- ½ cup soy milk
- 1 tbsp olive oil
- ½ tsp salt
- Pinch of pepper
For the Paprika Crumb
- ½ cup polenta
- 1 tsp paprika
- ½ tsp garlic puree
- ½ tbsp lemon juice
- ¼ tsp salt
To Make the Filling
- Add olive oil to a pre heated pan. Add white onion, celery, leeks and carrots and cook for 2-3 minutes.
- Add in chestnut mushrooms, garlic puree, tomato paste, miso paste, tamari, liquid smoke, balsamic vinegar, sundried tomatoes, red wine and cook down for 3-4 minutes.
- Add chopped tomatoes and water and cook down for 20-25 minutes.
- Once cooked, add in thyme, salt, ground coriander, cooked lentils and frozen peas.
To Make the Mash
- In a sauce pan, combine steamed potatoes and sweet potatoes with soy milk, olive oil, salt and pepper and mash until creamy and smooth.
To Make the Paprika Crumb
- Combine all of the crumb ingredients in a bowl and mix together.
- Preheat your oven to 180˙C.
- Pour stew mixture evenly into a baking dish.
- Top with mash and paprika crumb.
- Bake for 35-40 minutes, until golden and crispy around the edges.
Don’t Have Time to Cook?
We have good news for you!
If shopping, preparing and cooking this meal isn’t something you have the time (or the inclination) for, we’re here to help.
With just a few clicks, you can order this meal (and others) on the allplants website.