Vegan Shepherd’s Pie Recipe
A banging vegan Shepherd’s or Cottage pie recipe your kids and friends are bound to love, high in protein and hearty, can make a great Sunday roast or a meat free Monday!
Cook Time Passive Time
1 hour5 minutes 1 hour20 minutes
Cook Time Passive Time
1 hour5 minutes 1 hour20 minutes
Lentil-ey Filling
Mashed Potatoes and Glaze
Simple Mediterranean Salad
  1. Wash peel and skin potatoes, chop into halves and quarters and set aside, get a large saucepan and fill halfway with water, add salt and potatoes and bring to a boil, cook for 25-30 minutes on a medium heat or until tender. (See step 3)
  2. Once the potatoes are cooked, drain them into the sink. Then, combine mashed potatoes, vegan butter, almond milk, salt and pepper (to taste) and mash until creamy and fluffy; set aside.
  3. Meanwhile dice your onion and washed veggies, heat a medium saucepan, add some oil, and your onions, walnuts, garlic and tomato paste, cook on a medium heat for 5 minutes.
  4. Add your spices and once onions start to soften, add the soaked green lentils, carrots, peas, potatoes and spices, let the flavours infuse for 30 seconds and stir.
  5. Prepare and add vegetable stock, and hot water to the mix, bring to a boil, then cover and simmer for 25-30 minutes. Keep an eye on the pot and stir from time to time, to prevent food sticking to the pan. After 15 minutes, preheat your oven to 220 degrees Celsius, Gas Mark 7 (or 428 degrees Fahrenheit).
  6. Once the lentils are cooked the filling should be rich, adjust flavour with salt and pepper to taste and transfer to an oven dish, flatten out the mixture to make way for the potatoes.
  7. Top the filling with the mashed potato mixture, and smooth out with a fork, with a brush, add the simple olive oil glaze, transfer to hot oven on the top shelf and cook for 20-30 minutes, or until golden.
  8. Wash and chop mixed leaves, tomatoes and cucumber, combine in a salad bowl with olive oil, balsamic vinegar, salt and pepper, set aside to serve.
  9. Enjoy your Veganised “Shepherd’s”, or lentil cottage pie and salad, with love from yours truly!
Recipe Notes

Soak lentils for 8 hours if possible, minimal 2 hours if you don’t have as much time, as this quickens the cooking process (I soak them with extra herbs to infuse the flavours more).

Running short of ingredients and being a bit spontaneous I have added optional ingredients Vegan Cheese and Panko breadcrumbs which I didn’t have but I think would have worked well in this recipe. If you make this recipe yourself let me know how it goes ~ Peace!