Vegan shepherds pie

Hi everyone! Today we have vegan shepherds pie! A few days ago I remembered having this dish the traditional way years ago, my husbands father cooked it one cold wintry night when they were living in my home country of Bulgaria and it was great.. so I thought to myself.. maybe I can convert the dish in to a vegan version while still maintaining the same great taste and texture you get with the original, using all natural ingredients, dairy and meat free.

My husband thought it would be a great idea and said “sure why not” but I knew in his eyes he didn’t believe that the traditional dish could be converted in to a vegan shepherds pie alternative and still maintain the great flavours he loved from the original. 

Shepherds pie is a very traditional English meal and very delicious, I defiantly had my work cut out on this one. So this was a huge motivation for me, I wanted to give it my best to show that the vegan version is just as delicious as the original… and I can say that this evening my husband thought we were having this dish, his eyes lit up and was very pleased….Then when I told him not tonight he looked quite disappointed…lol to me this is the best evidence the dish is great.

We will have this dish over the weekend, this is why I decided to share it today in the hope you will give it a go for yourself and see how delicious it is. I honestly wish you a great weekend, with awesome delicious healthy meals!!

Enjoy!

Vegan shepherds pie

  • Servings: 4-5
  • Time: 1hr 20 min
  • Difficulty: easy
  • Print

A good as the original take on shepherd's pie vegan style

Ingredients

  • ½ mug of green lentils (pre-soaked overnight)
  • 2 large onions
  • 2-3 spring onions
  • 3 medium-sized carrots
  • 1 cup of peas (frozen)
  • 4 TBSP of your choice of oil (myself – avocado)
  • 1 tsp of ground cumin
  • 2 tsp ground ginger
  • 1 TBSP of savoury
  • A pinch of cayenne pepper
  • 1 tsp garlic powder
  • 1 organic vegetable stock
  • salt and black pepper to taste

For the potato topping

  • 5 medium-sized potatoes
  • 150 gr. coconut cream
  • 2 tsp turmeric powder
  • salt and black pepper to taste
  • pinch of chilli powder

Directions

  1. Peel and chop the  potatoes, put them in a saucepan to boil. Until ready for mashing
  2. Peel the carrots
  3. Finely chop the onions and carrots pop them into a saucepan with 2 TBSP of oil for around 5-10 min. Stir occasionally
  4. Add 2 mugs of boiled water, wash the pre-soaked lentils and drain. Add them to the pan with the vegetables
  5. Add all the herbs, spices and veggie stock
  6. Cook for around 30 minutes
  7. Pre-heat the oven to 180°C
  8. In the meantime drain off the potatoes and mash with the coconut cream, herbs and spices. Make sure there are no lumps in your mash.
  9. In a pie dish put a splash of oil, add the lentil mixture and peas. Mix well.
  10. Cover with the mashed potatoes and bake until gold and crisp on top (around 30 min)

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Enjoy

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