Hearty, Vegan Shepherd’s Pie Recipe (NO Fake Meat!)

As the Winter draws in we all love good old-fashioned cooking, warming meals and delicious flavours to keep the chills out. It’s just how we’re designed, to eat hearty food that will fuel us through cold days ahead.

That’s why we decided to recreate a firm family favourite that everyone in your house will enjoy, non plant based eaters included. This hearty, vegan Shepherd’s pie recipe is made with NO fake meat. You can use it if you like, but it really doesn’t need it one bit, so why bother?

What To Use For Vegan Shepherd’s Pie

Instead of the usual mince meat, this dish works super well with either green or red lentils too. We have made this one from organic green lentils as they are almost meat like in texture. When you use them in conjunction with the herbs and spices, you will find that you have an authentic tasting, plant based Shepherd’s pie.

Lentils are also a high protein and filling food that will stop hunger pangs and help keep your blood sugar stable too. They’re a great weight loss food in this respect as they release their energy slowly into the system and keep you going for a long time.

Eating low GI, slow burning foods like this hearty, vegan Shepherd’s pie is a great way to stay in shape, so long as you don’t add extra oils. This recipe is 100% whole foods plant based, therefore it’s healthy but also delicious.

Benefits Of Lentils

Lentils of all kinds are a fantastic addition to your plant based diet as they are:-

• High in plant based protein.
• High in minerals such as iron, zinc, calcium and antioxidants.
• High in fibre.
• Full of complex, slow burning carbohydrates.
• Heart healthy.
• Good for lowering bad cholesterol.
• They’re very satiating.
• Good for weight loss.
• Very versatile and can be used as a meat substitute in any dish.

Hearty, Vegan Shepherd's Pie Recipe (NO Fake Meat!)

A hearty dish that's perfect for Autumn and Winter.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine British

Servings 6

Equipment

• Lasagna dish 12x8 inches roughly in size
• Wooden spoon
• Chopping board
• large, non stick pan
• Large sauce pan
• Potato masher

Ingredients

  

• 250 g dried, green lentils You can use the red or brown ones too.
• 6 large, white potatoes Can be subbed with sweet potatoes.
• 2-3 tbsp nutritional yeast
• ½ cup plant milk Make sure it's not sweetened.
• 1 large onion Chopped small.
• 4 medium carrots Chopped small.
• 1.5 cups frozen, green peas
• 2 cans can crushed tomatoes
• 1.5 cups vegetable stock
• 1 cup water mixed with 1 tbsp arrowroot or cornstarch
• 1.5 tbsp tomato paste
• 1 tbsp onion powder or granules
• 1 tbsp rosemary
• 1 tbsp mixed herbs
• 2 tsp paprika
• 1.5 tsp yeast extract
• Black pepper

Instructions

 

• Put your lentils on to boil as per packet instructions first.
• Now start boiling your chopped potatoes.
• In the meantime, heat a large, non stick pan on a medium heat.
• Now chop your onions quite finely and add to your pan. Be sure you have a kettle of hot water ready to splash into your pan to stop any burning.

  Keep stirring with a wooden spoon. You want the onions to caramelise slightly whilst you're preparing your other vegetables.
• Meanwhile, chop your carrots into small pieces. Cut into 4 ways lengthways, then chop again the other way into small pieces and throw into the pan with your onions and fry for a further 5 minutes, stirring continually to prevent sticking.
• Add your crushed garlic, mixed herbs, paprika, rosemary, onion granules or powder and black pepper. Stir.
• Add the rest of your ingredients, including your pre cooked lentils if they are ready and bring to a simmer. If your lentils aren't quite cooked, that's fine, keep them cooking, but carry on bringing the rest of your ingredients to the boil, then simmer.

  Add your lentils once they are cooked and stir. Keep the whole thing on a low simmer whilst preparing your mashed potatoes. Add more fluids if you need to as you need your lentil mincemeat mix to have a little gravy as it will  dry out a little in the oven.
• Keep checking your potatoes. You want them fully cooked and ready to mash. Mash your potatoes with the nutritional yeast, plant milk and a little salt and pepper. Be sure to get out all lumps as you want a smooth potato topping for your pie.
• Pour your lentil mincemeat mix into a large lasagna dish and scoop your mashed potatoes out with a tablespoon. Blob onto your lentil mix and gently flatten with the spoon until its all evened out with no gaps.

  Use a fork to make a nice pattern of ridges on top, which will help with the browning.
• Bake in a pre heated oven at 170 C (349F) for about 30 minutes or until browned on top. The whole dish is already pretty much cooked, so it does not need too long in the oven.
• Serve with some greens or other vegetables. The best veggies for this dish are broccoli and mashed swede in our opinion.

Video

Keyword comfort food, family favourite, lentil Shepherd's pie, plant based Shepherd's pie, Sheperherd's pie recipe, Shepherd's pie, vegan Shepherd's pie, WFPB no oil, whole foods plant based

Thanks for visiting ZestForever today!

We hope you like this delicious recipe. Brining you comfort food that tastes great, but is still made for 100% wholesome, healthy and whole plant foods in the mission of this website.

If you liked this Shepherd’s pie, why not share the recipe with your friends via your social media channels?

Let’s bring about a plant based revolution.