A healthy + plant-based version of the classic Shepherds Pie. Made with green lentils, potatoes, carrots, peas, onion + mushrooms. This recipe is free from oil + salt!

Hearty Vegan Shepherdless Pie

If you’re craving a homely, warm and filling meal this week then this vegan and plant-based shepherdess pie will curb 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 portion, which is 52% of your daily recommended fibre intake! I can’t wait for you guys to try this one. And it’s amazing for meal prep – this 

Why are lentils so healthy?

  • They help lower cholesterol because of their high fibre content
  • They’re a brilliant source of protein for vegans
  • They’re great to aid your digestive issues. So if you’re prone to IBS, then try adding more lentils to your diet
Hearty Vegan Shepherdless Pie
Hearty Vegan Shepherdless Pie

One Pot Vegan Lentil Shepherdless Pie (Plant-based + Oil-Free + Salt-Free)

Yield: 5 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

A healthy + plant-based version of the classic Shepherds Pie. Made with green lentils, potatoes, carrots, peas, onion + mushrooms. This recipe is free from oil + salt!

Ingredients

  • 1 medium white onion
  • 3 cloves garlic
  • 1 cup mushrooms
  • 4 medium carrots
  • 1 cup frozen peas
  • 2 cups green lentils
  • 2 tbsp tomato paste
  • 1.5 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
  • Dry herbs (I used rosemary, thyme, and a bay leaf)
  • 2 tbsp balsamic vinegar

Mashed potatoes

  • 5 medium white potatoes
  • 2 tbsp dairy free light butter (I use Flora light)
  • 3-4 tbsp plant milk (I use Soya light)

Instructions

  1. Preheat the oven to 200°C + boil your kettle.
  2. Begin peeling your potatoes + carrots and cutting up your onion, mushrooms + garlic.
  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 2 tbsp balsamic vinegar and cook for around 5 minutes.
  5. Add the rest of your ingredients – garlic, peas, green lentils, tomato paste + top with the veggie broth.
  6. Cook in the pan for around 5-10 minutes, and then add the vegan gravy granules + season with herbs + mix. After a minute, 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 on the top. Once it’s nice and crispy, it’s ready to be inhaled!

Nutrition Information
Yield 5 Serving Size 1
Amount Per Serving Calories 350Total Fat 7gSaturated Fat 2.8gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 379mgCarbohydrates 42gFiber 15gSugar 11gProtein 16g

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Author

Hi, I’m Jade! I share mostly oil-free + salt-free recipes with a whole food plant-based philosophy. My goal is to help you eat more plants to live a healthier life & glow from the inside out!

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