Vegan shepherd's pie recipe
Created by The Tesco Recipes team
We've created a meat and dairy-free version of this absolute family favourite – everyone will love this vegan Shepherd's pie recipe. Earthy mushrooms and lentils are topped with crisp, crushed potatoes for a hearty, yet healthy dinner that's ready in just 30 minutes.
See method- Serves 4
- 5 mins to prepare and 25 mins to cook
- 313 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 500g miniature potatoes
- ½ x 30g pack flat leaf parsley, finely chopped
- 3 tbsp olive oil
- 1 onion, finely chopped
- 1 x 625g family pack mushrooms (closed cup)
- 2 garlic cloves, finely chopped
- ¼ tsp crushed chillies
- 250g ready-to-eat puy lentils
- 400g tin chopped tomatoes
- 2 tbsp tomato purée
Each serving contains
- Energy
- 1320kJ 313.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 0.9g
- Sugars
- 9g
of the Reference intake
Carbohydrate 44.2gProtein 13.7gFibre 10.5g
Method
- 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.
- 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.
- 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.
- 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.
- See more Vegan recipes
