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–+ servings
This popular dinner is easy to make and customize with your favorite vegan cheese.
a shepherdless pie aka a vegan shepherd's pie with lentils and potato
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Servings6

Ingredients

Lentil and vegetable filling
  • 2 onions
  • 3 cloves of garlic
  • 1 carrot
  • 1 parsnip
  • 10 fine beans
  • 2 × 400g tins of lentils
  • 1 tbsp oil
  • 2× 400g tins of chopped tomatoes
  • 1 tsp smoked paprika
  • 2 bay leaves
  • 1 tbsp maple syrup
  • 2 tbsp tamari or soy sauce
Mashed potato topping
  • 1½ kg potatoes
  • 100 ml oat milk
  • 3 tbsp olive oil
  • Salt and ground black pepper
Garnish
  • Few sprigs of fresh thyme

Instructions

  • Prep the veg: Preheat the oven to 200°C fan/425°F/gas 7. Peel the onions and garlic and finely dice. Chop the carrot, parsnip and fine beans into bite-sized pieces. Drain and rinse the lentils. Cut the potatoes into even, bite-sized pieces for even boiling, leaving the skins on.
  • Cook the potatoes: Fill a large saucepan with boiling water. Add the chopped potatoes and 1 tablespoon of salt. Bring to a boil, then reduce to a simmer, and cook for 20 minutes or until soft. Drain and set aside.
  • Sauté the aromatics and veg: Heat a large saucepan over a medium heat, add 1 tablespoon of oil, and sauté the onions for 5–6 minutes, until lightly browned. Add the garlic, chopped vegetables and lentils with a pinch of salt. Cover and sweat for 5 minutes, stirring occasionally. If necessary, add 2 tablespoons of water to prevent sticking.
  • Make the lentil-vegetable filling: Stir in the chopped tomatoes, 1 teaspoon of salt, . teaspoon of black pepper, the smoked paprika, bay leaves, maple syrup and tamari or soy sauce. Mix well, bring to a boil, then reduce the heat to medium, and simmer for 5–6 minutes. Remove from the heat and adjust the seasoning to taste.
  • Mash the potatoes: To the boiled and drained potatoes, add the oat milk, 3 tablespoons of olive oil, 1 teaspoon of salt, and . teaspoon of black pepper. Mash until smooth and adjust the seasoning to taste.
  • Assemble the pie: In a casserole dish, add all the lentil filling, ⅔ of the way up the dish, then top with the mashed potato, spreading evenly.
  • Texture the topping: Use a fork to create ridges on the mashed potato topping for a crispy finish.
  • Bake: Bake in the preheated oven for 15 minutes, or until the potato topping is golden.
  • Garnish and serve: Remove the thyme leaves from their stalks and sprinkle over the cooked pie. Serve hot with your favorite salads.
TIP: Top the potato with 100g of your favourite pesto before baking to take it to the next level!