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Lazy Vegan Shepherd’s Pie - Sunday dinner sorted

Updated: Jul 13, 2020

Better than the original 😉🌱


2 onions

2 carrots

1 pepper

1 large courgette

400g mushrooms

3 green chillies

1.5 cups red split lentils

3 tomatoes

1 head of garlic

1 small bunch parsley

1 tsp salt

Bistro gravy

3 instant mash potato sachets

1 L unsweetened soy milk

1 tbsp margarine

1/2 tsp salt

2 tsp dried chives (or to taste)


For the filling

In the processor add: the onions, carrots, pepper, courgette, mushrooms and green chillies until it all looks finely chopped. In a pan with a drizzle of oil, leave it to fry at high heat until the mushrooms start releasing water. After, add the red split lentils and leave it to cook until the sauce has dries out. Now, chop up the tomatoes, the entire garlic head, and the parsley and add to the pan. With that, 3 cups of water and lastly, the salt (you can adjust it to taste). The texture should be that of a stew, so to thicken the sauce add the Bistro gravy until the mixture gets thick and creamy. As it starts to boil leave it to cook for 10 minutes in low heat.

For the potato mash

For the potato mash, put the unsweetened soy milk on the stove at high heat, when it comes to a boil, turn off the heat and add the instant mash (I only used 3 sachets because I used half of the stew for the pies and kept the left overs in the freezer) and stir vigorously. Add 2 cups of boiling water, the margarine, salt and dried chives. Once that's all done, add the stew and the mash in layers of equal thickness to individual trays (the same principle applies one large tray) and top it with some more chives. Grill it at high heat for 10 minutes or until it's golden.


2 tsp of smoked paprika in the filling will elevate the dish to a whole different level 😏. If you can get your hands on it let me know what you think 💚

Enjoy 🥧🌱

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