Puy Lentil Shepherd’s Pie

Clea Grady

This vegan lentil shepherd’s pie will soon become a family favourite!

Lentils are such a versatile ingredient and can replace meat in many dishes. This meat-free take on the British classic is ideal for transitioning vegans, as well as those looking for a new family meal.

Enjoy our puy lentil shepherd’s pie for your next Sunday roast.

Servings: Makes 6

Prep time: 55 minutes

Cooking time: 40 minutes

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Ingredients

Potatoes – as many as you think you’ll need to cover the top of your oven dish (when mashed)

1 large onion

3 cloves of garlic

Half a teaspoon of dried thyme

1-2 carrots

2 sticks of celery

A good glug of red wine

Dash of soy sauce (optional)

1 packet/can of puy lentils

Can of chopped tomatoes

1 generous teaspoon of Bouillon

Pepper, salt

A little vegan spread

Grated Violife cheese (or other vegan cheese)

For the garnish:

Some lovely greens

Large glass of red wine

This vegan lentil shepherd’s pie will soon become a family favourite!

Enjoy our puy lentil shepherd’s pie for your next Sunday roast.

Servings: Makes 6

Prep time: 55 minutes

Cooking time: 40 minutes

Method

Chop up a whole load of potatoes, chuck ’em in a big pan and get them bubbling (you can leave the skins on, as that’s where heaps of goodness is)
Make the filling (use this Lentil Bolognese for inspo)
Chop up 1 large onion and add to a pan with a little oil
As the onion softens, finely chop 3 cloves of garlic and add to the pan
Add about half a teaspoon of dried thyme
Finely chop up 1-2 carrots (depending on size and your love of carrots) and add to pan
Finely chop 2 sticks of celery and add to the pan
Add a good glug of red wine and let it all simmer down until you can no longer smell the alcohol
Add a dash of soy sauce (optional)
Add a packet/can of puy lentils and mix well
Add a can of chopped tomatoes and mix
Add 1 x generous teaspoon of Bouillon
Leave on a low heat to simmer, and for the flavour to mix
When the potatoes are nice and soft, drain and start mashing!
Add pepper, salt, a little vegan spread and some grated Violife cheese to the mash (the cheese makes the topping go extra crispy)
In a large oven-proof dish, pour out the lentil mixture and then spoon the mash on top
Gently spread the mash out so it covers as much of the filling as possible (although a little bubbling around the sides is nice)
Put the dish into a pre-heated oven, 220C, and cook for 30/40 minutes – until the top is golden
Serve with some lovely greens and large glass of red