Plant-based Shepherd’s Pie

Step 1 of 8

Prep sweet potatoes and potatoes by removing the skin and cut them into medium sized chunks. Boil for about 20 minutes or until fully cooked. Strain the potatoes. Add in 1 cup almond milk and 2 tablespoons of butter. Mash until desired texture, finish by seasoning with black pepper and salt.

Step 2 of 8

Dice celery, carrots, brown mushrooms and pour into a large bowl. Finely chop up rosemary, onions, garlic and set in a separate bowl, along with thyme leaves and bay leaves.

Step 3 of 8

In a large pot, sauté onions on medium heat. Once translucent, add garlic, bay leaves, rosemary and thyme leaves. Sauté until fragrant and add diced vegetables, tomato paste and passata. Add in the flour. Stir until well combined.

Step 4 of 8

Add vegan meat. Pour in drained lentils and vegetable stock, and allow the mixture to simmer for 5-8 minutes.

Step 5 of 8

Finish off the filling with 1 teaspoon of paprika for taste.

Step 6 of 8

Transfer filling into a large baking tray, don't forget to remove the bay leaves!

Step 7 of 8

Spread the mashed potatoes over the top of the filling. Rough up the surface of the mashed potatoes with a fork so that it browns well.

Step 8 of 8

Bake at 230°C (on broil) and cook until slightly brown about 30 minutes. Let it cool and enjoy!

Tips

The longer the shepherd’s pie sits, the more it will thicken for a more filling and hearty taste.