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Vegan shepherd’s pie


Serves: 6
timePrep time: 40 mins
timeTotal time:
Vegan shepherd’s pie
Recipe photograph by Rob Streeter

Vegan shepherd’s pie

This vegan twist on a traditional shepherd’s pie makes a wholesome family dinner

Serves: 6
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
304Kcal
Fat
10gr
Saturates
0.4gr
Carbs
47gr
Sugars
11gr
Fibre
10gr
Protein
13gr
Salt
2gr

The Happy Pear

The Happy Pear

Irish twins David and Stephen Flynn, aka The Happy Pear, published their first plant-based recipe book in 2016, which outsold Jamie Oliver and Nigella Lawson. They now have more than 200,000 followers on YouTube
See more of The Happy Pear’s recipes
The Happy Pear

The Happy Pear

Irish twins David and Stephen Flynn, aka The Happy Pear, published their first plant-based recipe book in 2016, which outsold Jamie Oliver and Nigella Lawson. They now have more than 200,000 followers on YouTube
See more of The Happy Pear’s recipes

Ingredients

  • 2 red onions, chopped
  • 4 garlic cloves, crushed
  • 2 tbsp vegetable oil
  • 1 small carrot, diced
  • 1 small parsnip, peeled and diced
  • ½ medium red pepper, deseeded and diced
  • 1-2 tsp fine sea salt
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 2 x 410g tins green lentils, rinsed and drained
  • 2 x 400g tins chopped tomatoes
  • 2 bay leaves
  • 2 tbsp tamari sauce
  • 1 tsp sugar
  • 50g fine beans, chopped into bite-sized pieces
  • 2 tbsp chopped parsley
  • 1.25kg potatoes, peeled and roughly chopped
  • about 125ml dairy-free milk

Step by step

Get ahead
Prepare to the end of step 6 up to 2 days ahead and chill once cooled, or freeze. Add 15 mins extra cooking time from chilled or defrosted.
  1. In a large pan, sauté the onions and garlic in the oil for 5 minutes on a medium heat.
  2. Mix in the carrot, parsnip, red pepper and 1 teaspoon of salt and leave to sweat for 5 minutes. Add the paprika and cumin and cook for 1 minute, stirring.
  3. Tip in the lentils along with the chopped tomatoes, a pinch of black pepper, bay leaves, tamari sauce, sugar and 150ml water. Bring to the boil then lower the heat, add the fine beans and parsley, and simmer for 15 minutes. Preheat the oven to 180°C, fan 160°C, gas 4.
  4. Meanwhile, put the potatoes in a pan, cover with water and add a pinch of salt. Bring to the boil, lower the temperature, and simmer until the potatoes are boiled.
  5. Mash the boiled potatoes and add some salt and pepper to taste, plus a little of the dairy-free milk; add the milk a bit at a time so that you make a nice mashed potato that doesn’t become too sloppy.
  6. Tip the lentil mixture into a lasagne-type baking dish, about 30cm x 20cm. Remove the bay leaves from the mixture, and top and spread with the mashed potato. Fluff it up with a fork to create edges that will turn crispy in the oven.
  7. Bake on a tray for 30 minutes or until the top of the mashed potato begins to crisp and the pie filling bubbles.

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