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Vegan Shepherd's Pie

Preparation Time
5 mins
Cooking Time
25 mins
Calories Per Serving
Main, Vegan, Healthy


Shepherd's pie is a classic family favourite and everyone will love this vegan alternative. Earthy mushrooms and lentils are topped with crisp, crushed potatoes for a hearty, yet healthy dinner that's ready in just 30 minutes.

500g miniature potatoes
½ x 30g pack flat leaf parsley, finely chopped
3 tbsp olive oil
1 onion, finely chopped
1 x 625g pack closed cup mushrooms, halved and thinly sliced
2 garlic cloves, finely chopped
¼ tsp crushed chillies
250g ready-to-eat puy lentils
400g tin chopped tomatoes
2 tbsp tomato purée


  1. Cook the potatoes in a pan of boiling water for 12-15 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.
  2. Heat 2 tbsp of the oil in a large, deep frying pan over a medium heat. Add the onion and cook, stirring regularly, for 2-3 mins. Increase the heat to medium-high, add the mushrooms and fry for 7-8 mins, stirring occasionally, until softened.
  3. Stir in the garlic, crushed chillies, lentils, chopped tomatoes, tomato purée and 250ml water. Simmer for 8-10 mins or until the sauce has thickened, then add the remaining parsley. Season. Preheat the grill to high.
  4. Tip the lentil and mushroom mix into a baking dish, then spoon over the crushed potatoes. Drizzle with the remaining olive oil and grill for 8-10 mins until the potatoes are golden.