Vegan Shepherd’s Pie – A new look for 2017

Vegan Shepherd’s Pie – A new look for 2017

It’s finally October and as the temperature continues to drop, my cravings for hearty and delicious homecooked meals continues to grow.  So, I decided it was time to recreate the Vegan Shepherd’s Pie recipe I posted last year.  

One of my favourite meal is traditional shepherd’s pie.  When I first started this blog, I created a Vegan Shepherds pie following Jamie Oliver‘s delicious recipe.  I figured it was time to give this dish a fresh new look and taste for 2017. I promise you, this version is flavourful, easy to make, and delicious to eat!


October 15, 2017
: 4 to 8
: 20 min
: 1 hr
: 1 hr 20 min
: Easy


  • 4-6 boiling potatoes
  • 3 large sweet potatoes
  • 1 tablespoons vegan butter
  • 1/2 onion
  • 2 carrots
  • 3-4 cloves of garlic
  • 2 sticks of celery
  • olive oil
  • 1/2 a bunch of fresh thyme
  • 1 cup cremini mushrooms
  • 1 medium tomato
  • 1 cup vegetable stock
  • 1 can of lentils
  • 1 can of chickpeas
  • 2 sprigs of fresh rosemary
  • 1/4 cup fresh breadcrumbs
  • Step 1 Begin by preheating the oven to 400F
  • Step 2 Peel and chop all the potatoes into 1inch chunks. Then boil the chopped potatoes for about 10 to 15 minutes, until soft.
  • Step 3 Drain and mash until smooth adding vegan butter, as well as salt and pepper for taste. Then set aside.
  • Step 4 Peel and finely slice the onion, carrots, garlic cloves, and celery.
  • Step 5 Add the chopped veggies and oil to a large pan over medium heat. Add thyme leaves, then cook until softened.
  • Step 6 While the veggies are cooking, chop and add the mushrooms and diced tomatoes to the pan.
  • Step 7 Continue cooking the mixture for 10 minutes, and then add the vegetable broth and turn up the heat.
  • Step 8 Add the lentils and chickpeas allowing it to cook for another ten minutes.
  • Step 9 Season to taste (I used Italian seasoning), then transfer to a baking dish.
  • Step 10 Spread the mashed potatoes over the top, creating a decent layer of mash.
  • Step 11 Top with breadcrumbs and chives. Place the dish in the hot oven for 15 minutes.
  • Step 12 Turn oven on boil and cook for another 5 minutes until the top turns crispy and golden brown.
  • Step 13 Remove from oven. Let cool.
  • Step 14 Serve and Enjoy!

Making simple changes to a recipe can totally revamp a dish and completely change the taste! Sometimes it’s nice to change a recipe to keep your favourite meals interesting.

Visit Jaime Oliver’s website for the original recipe.

If you enjoyed this recipe, then I think you will love our Quinoa Lentil Mushroom Meatballs!  Check it out.

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