Vegan Shepherds Pie

A hearty and warming vegan Shepherds Pie is perfect for a cold and rainy Saturday in December. Healthy comfort food at its best.

Serves 8


600g Sweet potatoes

600g Maris Piper potatoes

300g Cooked green lentils

1 Onion (finely chopped)

2 Cloves of garlic (finely chopped)

2 Sticks of celery (finely chopped)

2 Carrots (finely chopped)

200g Frozen peas

2 Tablespoons tomato puree

1 Tablespoon Olive oil

4 Sprigs of thyme

1 Handful of curly parsley, (finely chopped)

100mls Vegetable stock (I use Kallo)


Pre heat the oven to 180 degrees

Cut the potatoes into quarters and put the Maris Pipers in cold, salted water and bring to the boil. Once they have boiled for 5 mins, add the sweet potatoes and cook until soft (approx 20 mins). Mash the potatoes well.

In another large pan, over a low/medium heat, add the olive oil, onions, garlic, celery, carrots and saute for 10 - 15 mins until soft (adding a little more oil if you need to). Add the vege stock, thyme, tomato puree and (already cooked) green lentils and cook for another 10 mins. Finally add the frozen peas and parsley. Stir well.

Add the lentil mixture to a deep casserole dish, then top with the mash and score the potato in a decorative fashion.

You can cover and store in the fridge until later (if you do this, cook for 25 - 30 mins) or cook straight away for approx 20 mins.

Sheena Skinner