Classic Shepherd's Pie

Simple
0:45 m
18 ingredients

Looking for a great vegan family meal idea? This is a family favourite veggie recipe and easy to make meat free and dairy free without reducing the flavour, depth and health benefits! In the BOSH! house, we make the BOSH! Classic shepherds pie a lot. We cook it for families and we make it for our buddies. If you're looking for a vegan meal to cook for a meat eater, this is a great choice and proves you just don't need to have animals in a dish to make it this tasty! It's hearty, it's flavourful, it's healthy, it's meaty. It's a great meat free shepherds pie and we can't wait for you to cook it. Out of all the dishes we've designed as BOSH!, we reckon this is in the top 5. If you make it, you'll love it.

Serves: 6

Ingredients

For the filling

2 tbsp tomato purée
1 tbsp Marmite
1 tbsp balsamic vinegar
2 red onions
1 celery stick
4 sun-dried tomatoes
2 tbsp sun-dried tomato oil
1 sprigs of fresh rosemary
3 sprigs of thyme
1 carrot
500g mushrooms
250ml red wine
100ml vegetable stock
400g puy lentils cooked
Salt & pepper to taste

For the potato filling

1 tbsp Dijon mustard
1.2kg Maris Piper potatoes - or other floury potatoes
40g plant-based butter
150ml unsweetened plant-based milk

Before you start

Step 1

First make a start on the potato topping

Peel and chop the potatoes into large chunks
Put in a saucepan, cover with cold water and add a generous pinch of salt
Put over a high heat, bring to the boil and cook for 12–15 minutes
Drain into a colander and leave to dry
Tip back into the pan

Ingredients

1.2kg Maris Piper potatoes - or other floury potatoes

Step 2

Now to the filling

Peel and finely dice the red onions and celery
Finely chop the sun-dried tomatoes
Remove the leaves from the rosemary and thyme by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away), then finely chop
Peel and finely chop the carrot
Put the mushrooms in the food processor and blitz to mince
Put the second saucepan over a medium heat
Pour in the sun-dried tomato oil
Add the onion and a small pinch of salt
Fry for 5 minutes, stirring
Add the sun-dried tomatoes, rosemary and thyme and cook for 2 minutes
Add the carrot and celery and stir for 4–5 minutes
Add the mushrooms, turn up the heat slightly and stir for 2–3 minutes, until the mushrooms start to sweat
Reduce the heat and cook for 5–7 minutes, stirring occasionally

Ingredients

2 red onions
1 celery stick
4 sun-dried tomatoes
2 tbsp sun-dried tomato oil
1 sprigs of fresh rosemary
3 sprigs of thyme
1 carrot
500g mushrooms

Step 3

Add the liquids and simmer

Stir the tomato purée into the pan
Add the yeast extract and balsamic vinegar and stir for 1 minute
Add the red wine, stock and lentils, turn up the heat and simmer until most of the liquid has evaporated, about 10 minutes
Taste, season and take off the heat

Ingredients

2 tbsp tomato purée
1 tbsp Marmite
1 tbsp balsamic vinegar
250ml red wine
100ml vegetable stock
400g puy lentils cooked
Salt & pepper to taste

Step 4

Finish the potatoes

Mash the potatoes
Add the dairy-free butter, milk and mustard to the potatoes and mash until really smooth
Taste and season

Ingredients

1 tbsp Dijon mustard
40g plant-based butter
150ml unsweetened plant-based milk

Step 5

Assemble and cook

Spread the filling over the bottom of the lasagne dish
Spoon the potato into the piping bag, if using, and pipe tightly packed walnut-sized whips of potato all over, otherwise spoon over the potato and spread it out with the back of a spoon, then drag over a fork to make rows that will catch and brown in the oven
Put the pie in the oven and bake for 25–30 minutes, until starting to crisp and turn golden brown
Remove and serve