Classic Shepherd's Pie

Classic Shepherd's Pie

Shepherd's Pie is one of those recipes we kept coming back to when we first started making plant-based food, because if you can nail this one, you can win over absolutely anyone. There's something so comforting about a proper golden mash topping hiding a rich, savoury filling underneath. We've packed this version with loads of flavour so it's hearty, deeply satisfying, and honestly tastes like the real deal. It's the kind of dinner that makes the whole house smell incredible. Make it tonight and we promise you won't have leftovers.

Cook: 45 min
Serves 6

Before You Start

  • Preheat oven to 200°C
  • Large lasagne dish
  • Food processor
  • Colander
  • Potato masher
  • Piping bag (optional)
  • 2 saucepans

Ingredients

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

Method

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
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
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
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
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

Tips & Variations

  • Get the mash golden: Rough up the surface of your mash with a fork before it goes in the oven. Those little peaks catch the heat and go beautifully crispy and golden on top.
  • Make it your own: We love adding a good handful of frozen peas or some finely diced carrots to the filling. It bulks it out and adds a bit of sweetness that works really well with the savoury base.
  • Season as you go: Don't wait until the end to taste and adjust. The filling needs seasoning at every stage, so keep tasting and trust yourself.

Why This Works

The trick here is building real depth in the filling before the pie even goes in the oven. Using sun-dried tomatoes alongside the onions and celery adds this umami richness that makes everything taste like it's been cooking for hours. And don't rush the mash, letting the potatoes steam dry before you mash them means you get that fluffy, buttery topping that holds up beautifully when you scoop into it.