Let us introduce you to our debut Shepherd’s pie!
It’s the ultimate in winter comfort food. Rich, warm and filling, it’s guaranteed to warm your cockles on a cold evening.
Full of nutrients including protein, iron and B vitamins, this shepherd’s pie will help keep your immune system in check while we sit out these cold winter months.
We use Marmite in this recipe to add a lovely depth of flavour – the salty umami taste elevates the recipe to the next level. But you can use soy sauce or tamari if you can’t find Marmite.
We also add cheese to the mash for an uber indulgent twist!
Bon appetit, Roxy & Ben
- 2 onions
- 250g (8.8oz) chestnut mushrooms
- 4 cloves garlic
- 2 medium carrots
- 1.5 tbsp Marmite or soy sauce
- 2 tsp mustard
- 2 tbsp tomato puree
- 1 vegetable stock cube
- 250ml (8.4fl.oz) vegan-friendly red wine
- 2 x 400g (14oz) tinned green lentils
- 300g (10.5oz) frozen peas
- 4 sprigs fresh thyme
For the cheesy mash...
- 1kg (35.3oz) potato
- 50g (1.7oz) dairy-free cheese
- 2 tbsp dairy-free margarine
- 60ml (2fl.oz) dairy-free milk
From the pantry…
- olive oil
- Heat a little oil in an ovenproof frying pan on a medium heat. While the oil heats up, peel and thinly slice the onions and finely dice the mushrooms into 0.5cm pieces, then add both to the frying pan. Fry for 15 minutes, stirring occasionally.
- Meanwhile dice the garlic then add it to the frying pan and fry for 3 minutes.
- Slice the carrots into 0.5cm thick rings and add to the frying pan along with the marmite, mustard, tomato puree, stock cube, red wine, 200ml (6.8fl.oz) water and a generous pinch of pepper. Drain and rinse the lentils and add them to the frying pan. Bring the mixture to the boil and simmer for ten minutes.
- Meanwhile prepare the mash by peeling the potatoes, slicing them into 3 cm chunks and adding them to a saucepan of boiling water. Boil for 15 minutes, or until soft.
- Pick the leaves off the fresh thyme then stir the leaves and the frozen peas into the frying pan and remove the pan from the heat.
- Preheat the oven to 200ºC fan / 425ºF.
- Drain the potatoes and mash them with the cheese, margarine, milk and pinches of salt and pepper.
- Spoon the mash onto the mixture in the frying pan and smooth it out with the back of the soon. Then run the prongs of a fork along the mash to fluff it up and to create an indented pattern.
- Bake the shepherd's pie for 20-25 minutes until golden brown.
- Bon appetit!
Did You Make This Recipe?
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I would buy your book but we don’t use grams and ml in the US. I really love your recipes but I wish you would also use cups and ounces for us.
Hey Shelli. Hopefully we’ll release the book in the US, which will include cups and ounces for all the recipes! Thanks for the support!
I don’t want to buy a container of Marmite just to use a tablespoon or so. What would you suggest as a substitute? Thanks!
Hey Kathryn, you could try using soy sauce / tamari or miso paste. Try adding a tsp at a time and testing as you go. Thanks!
Making this for the Fam this week. I’ll keep you posted.
Amazing thanks Zoe!
Ok, this was soooo good! My whole family loved it! It’s a great dish to make on those evenings when my teens are in and out of the house at different times due to basketball and volleyball practice. This recipe is going in which the regulars. Thank you! x
Oh amazing! So glad you enjoyed the recipe, woohoo!
making this for the weekend! So excited to give it a try 🙂
Can this be frozen and cooked the next day?
I’m also planning on cooking this and freezing..does it freeze ok ?
Hey Rachel, We haven’t tried but there’s nothing in the recipe which would suggest you can’t freeze the pie. The one thing to be aware of is there might be some excess liquid when you defrost the pie (I’ve noticed this sometimes happens when we freeze/defrost things), so just be aware of that before serving. Hope that helps!
How big is your frying pan, please?
Do the recipes in the book include a nutritional value?
Hi Sonia, Yup the recipes in the book all include nutritional vales. There’s a table at the back with all the figures. Thanks, Roxy
I made this last night and it was absolutely delicious! Got some leftovers for lunch and i simply can’t wait to eat it. Thanks Roxy and Ben for all your recipes… all the ones i have tried are amazing! Keep up the amazing work guys 🙂
My partner and I have just transitioned to plant based diets and this shepherds pie was so delicious! Went out and bought your book immediately! Thank you so much for helping us on our journey! Can’t wait to try more recipes from you guys! ❤
Made this and everyone including non vegans liked it. Really easy to follow and loved it. I have the cookbook and must say with other vegan recipes I’ve tasted, these guys nail down tasty food. Always worth trying their recipes.
Love this receipe you guys are great! Everything that I try cooking from your books and website always turns out so nice. Your my favourite vegan cooks