Vegan Shepardless Pie

vegan Shepards pie, holly white

When I first transitioned towards a plant based diet (more on why >here< ) it was Summer and light dishes felt nourishing. As I moved towards the colder months I really craved comfort foods that would be warming and satisfying. 

This Shepardless Pie ticks all the boxes. It's actually quick enough to prepare with just two pots, as well as the casserole dish it will be served in used, and bar lots of chopping and some stirring, there's no great effort involved. 

In terms of the filling I have used lentils which are a great source of protein and easily available. Adding in the walnuts, which are totally optional, gives a great almost chewy texture. If you happened to have a bottle of red wine open adding some in would make it even more tasty. 

In other news having completed a screen test I had my first ever vegan chef appearance on The Six O'clock Show last night and I made this. Thankfully it went down a treat and honestly it was the nicest feeling ever coming home and opening up all your lovely messages. I have put so much time and effort into trialing this recipie countless times and I really hope you enjoy it as much as I do. If you are meal prepping you could easily make mini ramekins, just ensure they are thoroughly defrosted before popping into the oven for twenty minutes to heat up. 


Vegan Shepardless Pie


Main Ingredients

Filling

  • 3 cloves of garlic, minced. 
  • 2 medium onions, chopped. 
  • 3 large carrots, chopped. 
  • 2 cups of frozen petit pois or peas
  • 1 cups of button mushrooms. 
  • 1 Handful of chopped walnuts - optional but they add great texture. 
  • 1 tin of chopped tomatoes
  • 1 vegetable stock cube and a 250 ml glass of hot water to dissolve it in.
  • 2 cups of dry black or green lentils, or if using tinned, 2 cans of tinned green or black lentils. 
  • 1 tablespoon of miso paste - health food stores will have this in the fridge section. 

 

  • Mash
  • 1kg of potatoes, diced.
  • 1 clove of garlic minced.
  • Cup of plant-based milk. Ensure it is unsweetened.
  • 1 tablespoon of nutritional yeast - optional - but it adds depth of flavour. (health food stores will stock this)
  • 1 tablespoon of olive oil

Method

  1. Dice the potatoes and leave to steam or boil until soft, approximately 20 minutes.
  2. Wash and drain the lentils whether tinned or dried, set aside.
  3. While that’s happening, sauté the onions, garlic, mushrooms and carrots till they are beginning to soften.
  4. Add in the lentils, stock and the tinned tomatoes and simmer for twenty minutes.
  5. When the potatoes are soft make your mash by adding 1 cup of plant based milk, make sure it is unsweetened, the garlic, nutritional yeast and the olive oil to the pan and hand mash or use a hand blender.
  6. Add the frozen peas and stir in one dessertspoonful of miso paste to the filling and season with salt and pepper.
  7. Taste it at this stage if possible to ensure you are happy with the flavour.
  8. Pour the filling into a casserole dish, top with the mash and add a drizzle of olive oil.
  9. Bake for thirty minutes at 150*
  10. It will be piping hot so allow it to sit for at least 10 minutes before serving.

Let me know if you make these at home? What did you think?

Love, 

 
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Holly White, Vegan Shepards pie