Recipe || Vegan Shepherds Pie

Vegam Shephards Pie

Nothing beats a Shepherds Pie on a cold day to warm you up. I was in need of some serious comfort food last week, it was cold, I was recovering from a bug and I was tired after a busy week. So I whipped up this delicious vegan Shephards Pie with GoodMinz and red lentils, topped with a sweet potato mash. To say it was tasty was an understatement, full of goodness and flavour it’ll definitely be made again {and again}. I served it with vegan GF yorkshire puddings, steamed broccoli, and sweetcorn.

I N G R E D I E N T S {serves 6}

125gΒ  red lentils
150g brown Goodminz
1 can chopped tomatoes
2 cloves of garlic, crushed
1 onion, finely chopped
1 tbsp tomato puree
350ml veg stock
1 tsp thyme
1 tsp smoked paprika
salt & pepper to taste
900g sweet potatoes, peeled and chopped into chunks
1 tbsp non-dairy spread

vegan shephards pie


Heat a tbsp of oil in a large saucepan, saute the onions and garlic for 5 minutes. Add the thyme, tomato puree and paprika and cook for a further minute.

Add in the tomatoes, GoodMinz, stock and lentils and cook for around 30 minutes over a low heat until the lentils have softened.

Pour into a baking dish, leave to cool.

Bring a pan of water to boil, add the sweet potatoes and cook until tender. Drain, and mash with the butter. Spread the mash over the cooled filling, and bake at 200C for 30-40 minutes until it’s golden and bubbling.


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