Print

Vegan Shepherd’s Pie (with mince) Recipe

Vegan Shepherd’s Pie (with mince) Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 14 reviews

Delicious and hearty, this Vegan Shepherd’s Pie is a comforting dish perfect for a family meal. Layers of savory vegan mince, lentils, and vegetables topped with creamy mashed potatoes create a satisfying dinner option.

  • Author: Sarah
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 6 servings
  • Category: Dinner, Main Course
  • Method: Baking
  • Cuisine: American, British
  • Diet: Vegan

Ingredients

Main Ingredients:

  • 2 lbs (1 kg) Russet potatoes, peeled and cut in half
  • 2 tbsp olive oil
  • 1 large onion, yellow or red, diced
  • 1 large carrot, peeled and diced
  • 3 cloves garlic, minced
  • 1 lb (500 g) vegan mince, I used Gardein plant-based ground be’f (See Notes)

Additional Ingredients:

  • ⅓ cup (70 g) dried lentils, green or brown, soaked overnight
  • ½ cup (100 g) sliced brown mushrooms, fresh or frozen, optional, see notes
  • 2 tbsp gluten-free all-purpose flour
  • 1 ½ teaspoon dried mixed Italian herbs
  • 2 teaspoon fresh thyme
  • 1 tbsp tomato paste
  • 14 oz (400 g) canned tomatoes, chopped or crushed
  • 2 cup (600 ml) vegetable stock, I used Better than Bouillion No Beef Base
  • 2 teaspoons sugar
  • salt and black pepper, to taste
  • ¼ cup (50 g) vegan butter or margarine, plus extra for brushing
  • 2 tbsp oat milk
  • 2 tbsp nutritional yeast, (optional)

Instructions

  1. Boil Potatoes: Fill a large pot with water, add the potatoes and boil them on high heat for 25 to 30 minutes or until they are soft.
  2. Preheat Oven: Preheat the oven to 425°F or 220°C and grease a casserole dish with extra oil or vegan butter.
  3. Sauté Vegetables: Heat the olive oil at medium heat in a large skillet or dutch oven. Add the onion, carrot, mushrooms, and garlic. Cook until the onion is translucent and soft.
  4. Cook Filling: Add the vegan mince and flour. Cook for about 30 seconds. Then add lentils, herbs, tomato paste, tomatoes, vegetable stock, and sugar. Cook until lentils are soft and the filling thickens.
  5. Prepare Mash: Drain the potatoes and mash them with vegan butter, oat milk, and nutritional yeast. Season with salt and pepper.
  6. Assemble Pie: Spoon the filling into the casserole dish and top with the mashed potatoes. Mark the top with a fork and brush with melted butter.
  7. Bake: Bake the pie for 35 to 40 minutes until golden brown. Cool before serving.

Notes

  • Small brown mushrooms include baby bella or crimini, oyster, and shiitake.
  • You can use all vegan mince or all lentils in this recipe. Soy mince can also be used.
  • Season with salt towards the end of cooking due to the salty vegetable stock.
  • Store leftovers in the fridge for up to 3-4 days or freeze for up to 3 months. Casserole can be assembled ahead and stored in the fridge or freezer.
  • Reheat refrigerated portions in the microwave or reheat the entire pie in the oven.

Nutrition

Find it online: https://cookingwithsarah.com/vegan-shepherds-pie-with-mince-recipe/