Shepherdess Pie

Shepherdess Pie - SEAG - Shipley Eco-Action Group
plant based vegan recipe shepherdess pie

Shepherdess Pie

A vegetable and lentil base topped with potato and parsnip
Prep Time 5 hrs
Cook Time 1 hr
Soaking lentils 4 hrs
Course Main Course


  • 2 saucepans
  • Frying pan
  • shallow ovenproof dish


  • 700 grams potatoes or a combination of potato and parsnip
  • 100 grams continental lentils (green or red can be used) soaked for over 4 hours or used tinned lentils
  • vegetable or olive oil
  • 1 onion peeled and chopped
  • 1 clove garlic crushed
  • 1 large carrot cleaned and diced
  • 100 grams mushrooms chopped
  • other ingredients of your choice eg peas or celery
  • 1 tablespoon tomato puree
  • 1 teaspoon dried herbs such as thyme and marjoram
  • 300 mls vegetable stock
  • salt and pepper
  • 700 grams potato or a combination of potato and parsnip
  • plant based margarine/spread


  • Simmer the soaked lentils in water until tender and drain off the liquid. If using tinned lentils, follow instructions on tin
  • Peel the potatoes, cut into pieces and boil until cooked
  • Fry the onion and garlic until soft
  • Add the carrots and fry for 2 minutes then add other vegetables
  • Stir in the lentils, tomato puree, herbs and seasoning
  • Add sufficient vegetable stock for the mixture to be moist but not too wet
  • Set oven to 200C/fan oven 180C/gas mark 6
  • Mash the potato (and parsnip if using) with plant based margarine; season to taste
  • Spoon the lentil and vegetable mixture into a shallow ovenproof dish
  • Cover with the mashed potato/potato and parsnip
  • Bake in the oven for 30 – 40 minutes until golden brown at 200C/180C fan/gas mark 6


For a creamier mash topping, add a splash of plant-based cream or milk alternative. 
Keyword Plant based
Categories: Recipes
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