Vegan Shepherd's Pie
This Shepherd's pie recipe is a vegan twist on a classic dish, perfect for non-vegan partners. It features a hearty filling made with tempeh, lentils, and a flavorful mix of onions, celery, carrots, garlic, herbs, and sauces. The mashed potato topping is made creamy with dairy-free butter, milk, and mustard. The dish is assembled by layering the filling and topping it with the mashed potatoes, then sprinkling with nutritional yeast and breadcrumbs before grilling to
Serves: 2
60 minutes
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- 1 red onion
- 2 ribs celery
- 2 carrots
- 3 cloves garlic
- 1 sprig rosemary
- 1 sprig thyme
- 200g tempeh
- 300g lentils
- Vegan Worcestershire sauce
- 2 tbsp tomato paste
- 1 tbsp miso paste
- 2 tsp bisto
- 1 vegetable stock cube
- 750ml boiling water
- Frozen peas
- 8 small all-purpose potatoes
- Dairy-free butter
- Dairy-free milk
- 2 tsp mustard
- Nutritional yeast
- Breadcrumbs
🔄Issy Sedgwick's Suggested Substitutes
Tempeh Seitan, tofu, or mushrooms
Lentils Chickpeas, black beans, or kidney beans
Vegan Worcestershire sauce Soy sauce or tamari
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