Vegan Shepherd's Pie by Tideford Organics' | Veganuary

Red Lentil Shepherd’s Pie

Tideford Organics

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

A classic British favourite made vegan.

Ingredients

  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)

Preparation

  • 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.

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part. Will you join them?