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–+ servings

Plant-Based Shepherd's Pie

Penny Garrick
Plant-Based Shepherd's Pie is a hearty and comforting dish made with a flavourful vegetable filling seasoned with herbs and spices. Topped with a creamy mash of potatoes and sweet potatoes, it’s a deliciously nutritious twist on the classic comfort food. Perfect for a cosy dinner, this vegan version is packed with protein and fibre, making it a satisfying meal for everyone.
The base will make a very large batch, so some can be set aside for other recipes like the https://wholefoodliving.life/lentil-bologneseish-sauce/
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Course Main Course
Cuisine British
Servings 6 servings

Ingredients
  

Base mix

  • ½ - 1 cup stock or water
  • 4 large brown onions finely chopped
  • 4 cloves garlic finely chopped
  • 2 lengths fresh turmeric finely chopped, or 3 tsp dried turmeric
  • 3 carrots finely chopped
  • 3 stalks celery finely chopped
  • ground pepper and kelp powder to taste
  • 3 cups mushroom finely sliced
  • 3 tins chopped tomatoes
  • 150 grams tomato paste
  • 1 heaped tbsp wholegrain mustard
  • 3 tbsp vegan worcestershire sauce
  • 2 tsp miso paste
  • 1 cup red or white wine or ½ cup sherry or brandy (optional)
  • 750 grams Brown or Green Lentils well rinsed and drained (if the cooking method is in a pot, soak for a few hours in around three cups of stock or water).
  • large bunch fresh parsley
  • chopped walnuts optional
  • nutritional yeast

Potato topping

  • 6 med potatoes or kumara (sweet potatoes) or a mix of both
  • 1 tbsp hummus
  • 1 tbsp nutritional yeast
  • plant milk

Instructions
 

For the base

  • First chop or process the garlic and turmeric very finely then, if using food processor, add 1 onion cut into quarters and process till just finely chopped. Otherwise, finely chop all the onions. 2. Add the ½ – 1 cup water or stock to a large stock pot and heat or set your pressure cooker to sauté with the water or stock. Scrape the first batch of onions with the garlic and turmeric into the heated pot, stir frequently, process the rest of the onions and add them.
  • Cook until the onion is well softened. Turn off the sauté setting. If using a pressure cooker, it is best not to use on sauté mode for an extended period. If using a pot, leave on heat but watch that the onion isn’t catching.
  • Add more stock or water if it is. Add chopped carrots and celery, use processor to chop these if you have one. Season with ground pepper and kelp powder.
  • To your onion, carrot and celery mix, add chopped mushrooms, tinned tomatoes, tomato paste, mustard, Worcestershire Sauce, miso and if you like, the alcohol. (The alcohol will cook out leaving the flavour).
  • Mix thoroughly. If the volume of your mixture is too large to add the lentils to your pressure cooker leaving room for expansion, cook the lentils in a pot separately till done.
  • Add more stock or water and pressure cook the vegetable mixture and when pressure is released, drain the cooked lentils and mix with the vegetables thoroughly. If using a pot, add the stock or water and the soaked drained lentils. Cover and bring to a simmer, cook gently stirring occasionally for 30 – 40 minutes until the lentils have softened. Stir in chopped parsley
  • This makes a big quantity so I would freeze half. Half fill an oven proof dish.

Potato topping

  • Preheat oven to 180℃ (350℉)
  • Boil the potatoes / Kumara (sweet potato) until they are soft to mash.
  • Drain the potatoes and add in the rest of the topping ingredients (the plant milk, just a small amount to allow the mixture to be soft and creamy), and mash until smooth.
  • Place evenly over the top of the base mix, and sprinkle with nutritional yeast and smoked paprika. Place in the oven for 10 minutes to heat through and brown the top. Serve warm with a green salad.
Keyword plant-based, shepherds pie, vegan, wfpb
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