Vegan Shepards Pie

An old favourite given new life in this vegan twist on Shepards Pie
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  • 8
  • 21
  • 45 mins
  • Easy
Nutrition per serve
  • Energy 2264kj
  • Carbohydrate 66g
  • Total fat 15g
  • Saturated fat 3g
  • Dietary Fibre 16g
  • Sodium 312mg


  • 600g white potatoes
  • 600g sweet potatoes
  • 40g dairy free margarine
  • 1 onion
  • 2 carrots
  • 3 cloves garlic
  • 2 sticks celery
  • 1 tablespoon coriander seeds
  • 4 tbsp olive oil
  • ½ bunch fresh thyme
  • 350g chestnut mushrooms
  • 12 sun-dried tomatoes
  • 2 tbsp balsamic vinegar
  • ¼ cup vegan red wine
  • 100ml vegetable stock
  • 1x400g tin of lentils
  • 1x400g tin chickpeas
  • 5 sprigs fresh rosemary
  • 2 sprigs fresh parsley
  • 1 lemon
  • 30 g vegan breadcrumbs


  1. Preheat the oven to 200°C.
  2. Peel and chop all the potatoes into rough 2cm chunks. Place the white potatoes into a large pan of cold water over a medium heat. Bring to the boil, then simmer for 10 to 15 minutes, or until tender, adding the sweet potatoes after 5 minutes.
  3. Drain and leave to steam dry, then return to the pan with the margarine and mash until smooth, then set aside.
  4. Peel and finely slice the onion, carrots and 2 garlic cloves, then trim and finely slice the celery.
  5. Grind the coriander seeds in a pestle and mortar until fine, then add it all to a medium pan over a medium heat with 1 tbsp olive oil. Add the thyme leaves, then cook for around 10 minutes, or until softened.
  6. Meanwhile, roughly chop the mushrooms and sun-dried tomatoes, then add to the pan along with the vinegar and 2 tbsp olive oil. Cook for a further 10 minutes, then add a splash of wine, turn up the heat, and allow it to bubble away.
  7. Stir in the stock, lentils and chickpeas (juice and all), then leave it to cook away for 5 to 10 minutes, or until slightly thickened and reduced.
  8. Pick and roughly chop the parsley leaves, then stir into the pan. Season to taste, then transfer to a baking dish. Spread the mash over the top, scuffing it up with the back of a spoon.
  9. Finely slice the remaining garlic clove, then place into a bowl with the rosemary leaves, lemon zest, breadcrumbs and 1 tablespoon of oil. Mix well, sprinkle over the mash, then place in the hot oven for around 10 minutes, or until piping hot through.
  10. Place under the grill for a further 2 to 3 minutes, or until golden, then serve and enjoy.  

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