Comfort Food

Vegan Shepherd’s Pie

December 21, 2016
Shepherd's Pie

Before I ditched the meat, a favourite dish of mine was traditional shepherd’s pie.  I recently began craving this hardy dish, so I decided to research different ‘veganized’ recipes…

when I stumbled upon the “Vegan Shepherd’s Pie” by Jamie Oliver.  As I didn’t have some of the items listed in Jaime’s original recipe, I substituted them with similar ingredients found in my pantry.  Here is the recipe I used to create this delicious dish:


4 boiling potatoes

3 large sweet potatoes

2 tablespoons vegan butter

1 onion

2 carrots

3 cloves of garlic

2 sticks of celery

olive oil

1/2 a bunch of fresh thyme

1 cup cremini mushrooms

1/2 cup sun-dried tomatoes

2 tablespoons balsamic vinegar

vegan red wine

2 cups vegetable stock

1 can of lentils

1 can of chickpeas

5 sprigs of fresh flat-leaf parsley

2 sprigs of fresh rosemary

1 lemon

1/4  cup fresh breadcrumbs


Begin by preheating the oven to 400F

Potato Layer:2016-12-18_12.59.38.jpg

Peel and chop all the potatoes into 1 inch chunks. Then boil the chopped potatoes for about 10 to 15 minutes, until soft.

Drain and mash until smooth adding vegan butter, as well as salt and pepper for taste. Then set aside.

“Meat” Layer:2016-12-18_13.01.08.jpg

Peel and finely slice the onion, carrots, garlic cloves, and celery.

Add the chopped veggies and oil to a large pan over medium heat. Add thyme leaves, then cook until softened.

While the veggies are cooking, chop and add the mushrooms and sun-dried tomatoes to the pan, along with vinegar.

Continue cooking the mixture for 10 minutes, and then add a splash of wine and turn up the heat.

Add the vegetable stock, lentils and chickpeas allowing it to cook for another ten minutes.

Final Touches:

2016-12-18_12.53.48.jpgChop the parsley leaves and add to the pan. Season to taste (I used Italian seasoning), then transfer to a baking dish.

Spread the mashed potatoes over the top, creating a decent layer of mash.

In a bowl, add garlic powder, rosemary leaves, lemon juice, breadcrumbs, and 1 tablespoon of oil.  Mix well, baste the mash with this mixture, and then place in the hot oven for 15 minutes.

Turn oven on boil and cook for another 5 minutes until the top turns crispy and golden brown.

I loved this recipe and I think you will too! The lentils and mushrooms give this dish a meaty texture.  Trust me, you won’t miss the beef!  Mixing the two types of potatoes gave the mash a unique and delicious flavour. Visit Jaime Oliver’s website for the original recipe.


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