If you’re craving a homely, warm and filling meal this week then this vegan and plant-based shepherdess pie will satisfy your craving! Making a healthy version of a classic is so satisfying, and it‘s made with the most simple and readily available ingredients – potatoes, carrots, peas, onion, mushrooms and lentils. And did I mention it’s salt free and oil free too? Super easy to make and healthy af with 14.5g of fibre in 1 serving, which is 52% of your daily recommended fibre intake! I can’t wait for you guys to try this one.

Hearty Vegan Shepherdless Pie
Hearty Vegan Shepherdless Pie
Hearty Vegan Shepherdless Pie
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

A healthy vegan version of the classic Shepherds Pie. Made with potatoes, carrots, peas, onion, mushrooms and lentils. Oil + salt free!

Course: Main Course
Servings: 4
Calories: 312 kcal
Ingredients
  • 1 medium white onion
  • 3 cloves garlic
  • 1 cup mushrooms
  • 4 medium carrots
  • 2 cups frozen peas
  • 1 tin (400g) green lentils
  • 1-2 tbsp tomato paste
  • 1-2 cups veggie broth I used 1 Kallo Very Low Salt Vegetable Stock Cube
  • 2 tbsp vegan gravy granules I used Bisto Reduced Salt Gravy Granules
  • fresh/dry herbs I used rosemary, thyme, and a bay leaf
  • 1-2 tbsp balsamic vinegar
Mashed potato
  • 6 medium white potatoes
  • 2 tbsp dairy free butter I used Flora Light
  • 3-4 tbsp plant milk I used Alpro Soya Light because it's my favourite and has no sugar
Instructions
  1. Preheat the oven to 200°C + boil your kettle.

  2. Begin peeling and/or cutting up your onion, carrots, mushrooms, garlic + potatoes.

  3. Boil your potatoes in a pan on a medium heat for around 15 minutes until they start to soften. Once soft and slightly falling apart, mash together with your dairy free butter and plant milk + set aside.

  4. In another large pan, add your carrots, onions + mushrooms with 1-2 tbsp balsamic vinegar (alternatively you can use a splash of water or oil if you're not oil free). Cook for around 5 minutes.

  5. Add the garlic to the pan, stir for a minute and then add the rest of your ingredients - peas, green lentils, tomato paste + veggie broth.

  6. Cook in the pan for around 5-10 minutes, and then add the vegan gravy granules +season with herbs + transfer into a baking dish.

  7. Spread your mash potato over the top and use a fork to cover the entire baking dish.

  8. Place the baking dish in the oven for around 10 minutes until the mash potato starts to brown. Once it's nice and crispy on the top, it's ready to be inhaled!

instagram @THEVEGANAFTERGLOW

Did you make this recipe? Tag @theveganafterglow on Instagram to show me your creations!