Red Lentil Shepherd’s Pie

Tideford Organics

Vegan shepherd's pie. Potatoes, lentils and seasonal garden vegetables casserole.

A classic favorite made vegan.

Cooking Time: 75 minutes
Prep Time: 20
Serves: 4

  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 1 tbsp olive oil
  • 1 1/2 cup uncooked red lentils (rinsed + drained)
  • 2 cups vegetable stock (or 500ml hot water plus 2 vegetable stock cubes)
  • 1 pot of Tideford Organics Vegan Gravy with Red Miso (or your favorite vegan gravy)
  • 1 small bunch of chopped parsley
  • 3/4 cup frozen peas
  • 2 carrots (peeled + diced)
  • 1 tbsp cornstarch (if needed)
  • Roughly 3 lb potatoes
  • 1/4 cup vegetable margarine
  • Heaping 1/4 cup soy milk
  • Salt + pepper (to taste)

  • In a large saucepan, sauté onions and garlic with a pinch of salt and pepper in the olive oil until lightly browned.
  • Add lentils, carrots, stock, gravy, and parsley. Stir. Simmer until lentils are tender (about 30 mins). Stir in the peas and thicken with cornstarch mixed with water if needed.
  • Meanwhile, peel the potatoes and slice any large ones in half. Place in a large pot and cover with water. Bring to a simmer, then salt, cover, and cook for 20-30 minutes or until very tender.
  • Heat the oven to 350°F.
  • Once the potatoes are cooked, drain and mash with vegetable margarine, soy milk, salt, and pepper.
  • Transfer the lentil mixture to a baking dish and carefully top with mashed potatoes. Smooth down with a fork.
  • Place the dish on a baking tray and bake for 15 minutes or until the mash is lightly browned on top.

Tip: Add a dash of vegan Worcester sauce to the lentil mix for a savory boost.

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