Vegan Shepherd's Pie with Lentils (UK Comfort Food)

Shepherd’s pie is peak British comfort food, and the vegan version is honestly just as satisfying. Lentils give you the texture and protein, the gravy is rich and savoury, and the mashed potato on top goes golden and crispy in the oven.

Ingredients (serves 4–6)

Filling

• 250g dried green or brown lentils (or 2 x 400g tins, drained)
• 1 large onion, diced
• 2 carrots, diced
• 2 sticks celery, diced
• 100g frozen peas
• 2 cloves garlic, minced
• 2 tbsp tomato purée
• 1 vegetable stock cube dissolved in 400ml hot water
• 1 tbsp soy sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tbsp olive oil

Topping

• 1kg floury potatoes (Maris Piper or King Edward), peeled and chopped
• 3 tbsp vegan butter (Flora Plant Butter or similar)
• Splash of plant milk
• Salt and pepper

Method

1. Cook the lentils (if using dried). Boil in plenty of water for 20–25 minutes until tender but not mushy. Drain well.
2. Make the mash. Boil the potatoes for 15–20 minutes until soft. Drain, add vegan butter and plant milk, mash until smooth. Season well.
3. Make the filling. Heat oil in a large pan. Cook onion, carrots, and celery for 6–8 minutes. Add garlic, cook 1 minute. Add tomato purée, stock, soy sauce, thyme, and rosemary. Simmer for 10 minutes until reduced slightly. Add lentils and peas, stir well.
4. Assemble. Preheat oven to 200°C (180°C fan). Pour the filling into a baking dish. Spoon the mash on top and spread evenly. Drag a fork across the surface to create ridges (these go crispy).
5. Bake for 25–30 minutes until the top is golden and the filling is bubbling at the edges.

Make it ahead

Assemble the whole pie, cover with foil, and refrigerate for up to 2 days. Add 10 minutes to the baking time if cooking from cold. Also freezes well unbaked.