Plant Based Shepherds Pie

A family-favourite made vegan by Lauretta Hanchard


  • 1 onion finely chopped (cheat and use frozen-no tears!)
  • 3 cloves of garlic finely chopped (cheat with frozen again)
  • 1 tin of chopped tomatoes (I use one with added chilli for a little more flavour)
  • 1 cup of brown lentils
  • 1 cup of green lentils
  • 1 cup of red lentils
  • 2x vegetable stock cubes
  • 3 cups of water
  • 2 carrots grated
  • 3 tsp dried thyme or sage
  • 2 large sweet potatoes or 2 large white potatoes for topping


In a deep pan fry the onion and garlic in a little olive oil until browned and then add the tin of tomatoes and stir. Then rinse the lentils and add them to the pan. Add two cups of water and stir. Put the lid on and leave to simmer for about 10 mins, check every 5 mins or so and make sure the lentils are not sticking to the pan, add more water so it’s still quite fluid. Keep simmering until the lentils are soft to taste, add more water if they are still hard to bite and keep simmering. Once lentils are soft, that should take about 20-30 mins, add the grated carrots, the thyme, salt and black pepper to taste.

Chop the potatoes and boil for about 10 mins until they are fully soft enough to mash. Drain and mash then add a spoon of coconut oil to them, and some salt and pepper to taste.

Spoon the lentil mixture into a dish and place the mash potatoes on top using a fork to carefully spread them out.

Place under the grill for 5 mins to crisp the potatoes. Serve with lots of green veg like broccoli and peas!

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