Red Lentil Shepherd’s Pie

Tideford Organics

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

A classic British favourite made vegan.


  1. 1 medium onion (diced)
  2. 2 cloves garlic (minced)
  3. 1 tbsp olive oil
  4. 300g uncooked red lentils (rinsed + drained)
  5. 500 ml vegetable stock (or 500ml hot water plus 2 vegetable stock cubes)
  6. 1 pot of Tideford Organics Vegan Gravy with Red Miso
  7. 1 small bunch chopped parsley
  8. 100g frozen peas
  9. 2 carrots (peeled + diced)
  10. 1 tbsp cornflour (if needed)
  11. 1.5kg floury potatoes
  12. 50g vegetable margarine
  13. 75ml soya milk
  14. Salt + pepper (to taste)


  • In a large saucepan, sauté onions + garlic with a pinch of salt + pepper in the olive oil until lightly browned.
  • Add lentils, carrots, stock, gravy + parsley + stir. Simmer until lentils are tender (about 30 mins). Stir in the peas + thicken with cornflour mixed with water if needed.
  • Meanwhile, peel the potatoes + slice any large ones in half. Place in a large pot + cover with water. Bring to a simmer, then salt, cover + cook for 20-30 minutes or until very tender.
  • Heat the oven to 180°C / 160 °C Fan.
  • Once the potatoes are cooked, drain + mash with vegetable margarine, soya milk, salt and pepper.
  • Transfer the lentil mixture to a baking dish + carefully top with mashed potatoes. Smooth down with a fork.
  • Place the dish on a baking tray + bake for 15 minutes or until the mash is lightly browned on top.

Tip: Add a dash of vegan Worcester sauce (we like Biona) to the lentil mix for a savoury boost.

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