Vegan Shepherd’s Pie
A plant-based take on a British classic, Gaz Oakley’s vegan shepherd’s pie recipe.
Dried Merchant Gourmet Porcini Mushrooms
soaked in 1 cup/250ml boiling water
Fresh thyme leaves
Merchant Gourmet Puy Lentils
Merchant Gourmet Glorious Grains
Vegan-friendly red wine
Sea salt & pepper
For the Shepherd's Pie topping
Sea Salt and pepper
Preheat your oven to 180C/356F.
Place a large, non-stick saucepan over a medium heat and add a little oil. When the pan is hot, add the onion, carrots, garlic and celery. Sauté the mixture for 4-5 minutes, stirring often.
Finely chop the re-hydrated mushrooms (reserve the water) then add them to the pan with the tomato puree, herbs, lentils and grains.
Keep stirring the mixture for 2-3 more minutes before adding the mushroom liquor (soaking water), red wine, stock, salt and pepper.
Meanwhile, make your mash potato for the shepherd’s pie topping.
Add your potatoes to a medium saucepan and cover with water. Place the pan over medium heat and cook the potatoes for around 10-12 minutes, or until they are soft enough to mash.
When the potatoes are cooked, transfer them to a colander draining the water. Let the potatoes dry for 2-3 minutes, then pass through a potato ricer to mash them.
Once you’ve riced all the potato, whip in the milk, vegan butter, olive oil, and seasoning. Set the potato aside until you’re ready to top your shepherd’s pie.
Complete the Pie
When the filling mix is rich and the liquid has slightly thickened, transfer it to your baking dish and top with the creamy mash. (Use a piping bag for an old-fashioned look, or just spoon it on).
Place your shepherd’s pie in the oven to bake for 25-35 minutes, or until the mash on top is crispy and golden.
Recipe courtesy of
, working with Gaz Oakley.
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Recipe by The London Economic, thelondoneconomic.com