Vegan shepherd's pie with crushed new potatoes on a plate with parsley. Gluten free and full of lentils and mushrooms.
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5 from 12 votes

Vegan Shepherds Pie

Ready in just 30 minutes, this vegan shepherd's pie is hearty and tasty. The classic comfort food is elevated to extra-special with crushed new potatoes that get beautifully crispy. 
Prep Time10 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: British, gluten-free, International, Vegan
Servings: 4
Calories: 313kcal
Author: Kate Hackworthy | Veggie Desserts

Ingredients

  • 500 g (3 cups) new potatoes
  • 2 tbsp parsley , finely chopped
  • 3 tbsp olive oil
  • 1 onion , finely chopped
  • 625 g (6 cups) mushrooms , halved and thinly sliced
  • 250 ml (1 cup) water
  • 2 garlic cloves , finely chopped
  • ¼ tsp dried crushed chillies (optional)
  • 250 g (1 cup) ready-to-eat puy lentils (pre-cooked packet)
  • 1 can chopped tomatoes (400g/15oz can)
  • 2 tbsp tomato purée
  • sea salt and black pepper

Instructions

  • Cook the potatoes in a pan of boiling water for 12 mins or until tender. Drain and return to the pan. Season, then lightly crush with a potato masher or fork. Stir in half the parsley.
  • Meanwhile, heat 2 tbsp of the oil in a large, deep frying pan over a medium heat, then add the onion and cook, stirring often, for 2-3 mins. Increase the heat to medium-high, add the mushrooms and fry for 7-8 mins, stirring occasionally, until softened.
  • Add the mushrooms and fry for 7 mins, stirring occasionally, until softened and they've released their juices.
  • Stir in the water, garlic, dried crushed chillies, lentils, chopped tomatoes and tomato purée, then reduce the heat and simmer for 8-10 mins or until the sauce has thickened, then add the remaining parsley and season with the salt and pepper. Preheat the grill to high.
  • Pour the lentil mixture into a large baking dish, then spoon the crushed potatoes over the top. Drizzle with the remaining olive oil and grill for 8-10 mins or until the potatoes are golden and begin to turn crispy.
  • Enjoy!

Notes

Freezer-friendly. We would recommend cooling your leftovers as quickly as possible, ideally within two hours before freezing and then eating within 24 hours of fully defrosting.
Adapted with permission from Tesco

Nutrition

Calories: 313kcal | Carbohydrates: 34g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Sodium: 167mg | Potassium: 1302mg | Fiber: 5g | Sugar: 8g | Vitamin A: 320IU | Vitamin C: 43.3mg | Calcium: 63mg | Iron: 3.1mg