Vegan Shepherd’s Pie

Savoury | July 28, 2015 | By

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Vegan Shepherd's Pie
Serves 8
The first recipe in my Veganise It! challenge is this wonderfully hearty Shepherd's Pie. It's healthy, filling and meaty, but without the nasty things you find in a regular pie. Feel free to experiment with the filling and toppings!
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Prep Time
1 hr 30 min
Cook Time
1 hr 45 min
Total Time
3 hr 15 min
Prep Time
1 hr 30 min
Cook Time
1 hr 45 min
Total Time
3 hr 15 min
Ingredients
  1. 1 1/2 cups organic plain unbleached flour
  2. 2 tsp salt
  3. 100g vegan butter (I used Nuttelex)
  4. Squeeze lemon juice
  5. 4 tbs cold water
  6. 2 tbs olive oil
  7. 1 large brown onion, finely chopped
  8. 3 cloves garlic, finely chopped
  9. 1/2 tsp dried basil
  10. 1/2 tsp dried rosemary
  11. 1/2 tsp cumin seeds
  12. 1 stalk celery, chopped
  13. 2 cups button mushrooms, finely sliced
  14. 400g tinned lentils, drained and washed in cold water
  15. 2 tbs nutritional yeast
  16. 1 1/2 tbs tomato paste
  17. 600g dutch potatoes, peeled and sliced
  18. 1 cup vegan milk, depending on how smooth you like it
  19. 1/4 cup breadcrumbs
  20. 2 1/2 tbs dukkah
Instructions
  1. Preheat oven to 180 degrees Celsius and decide on a pie tin (I used a 22cm round tin, but you could make mini-pies if you prefer)
  2. Sift flour into a large bowl and add salt
  3. Cut butter into small squares and add to bowl. Use a butter knife to incorporate butter into the flour mixture until the flour is sticking to the butter
  4. Using your fingertips, rub butter into the flour until it resembles breadcrumbs. The vegan butter I use is very soft, so be sure to do this with cold hands
  5. Add lemon and water 1 tbs at a time, until you have a firm (but not dry) dough
  6. Pour dough onto a lightly flour surface and knead for a few minutes until well combined
  7. Cover dough in plastic wrap and refrigerate for 30 minutes
  8. While the dough is resting, make the filling by heating olive oil in a large pan on a low-medium heat
  9. Add onion and garlic and cook for a few minutes until you can see it start to soften
  10. Add herbs, toss ingredients together and cook for 5 minutes, stirring regularly
  11. Add celery and stir to coat with onion mixture, and cook for 10 minutes
  12. Add mushrooms and continue to cook for another 5 minutes
  13. Add lentils to the mixture and cook for 10 minutes, until the mixture starts to stick together
  14. Pour in nutritional yeast and tomato paste, and cook for another 10 minutes, or until your mixture starts to resemble mince
  15. Leave mince to cool slightly in pan
  16. Remove pastry from fridge and on a lightly floured surface, roll out to approximately 1cm thick, depending on your pie tin
  17. Carefully lift pastry using your rolling pin and place into the pie tin, pushing against the sides and removing excess pastry as required
  18. Place in fridge to rest for 30 minutes
  19. Meanwhile, make the potato mash by boiling salted water in a medium pot, adding the potatoes to the simmering water
  20. Cook potatoes for 10 minutes or until soft, then remove from water and place in a large bowl
  21. Season potatoes to taste, and lightly mash
  22. Slowly pour in milk in 3 batches, mashing into potato mixture between each addition
  23. Once potato is to your liking, set aside
  24. Remove pastry from fridge and prick base all over with a fork
  25. Place in oven for 15 minutes. You do not need to blind bake but if your pastry starts to rise in the middle, simply prick some more holes into it with a fork
  26. Remove pastry from the oven and fill with mince, followed by potato. Sprinkle breadcrumbs and dukkah over the potato and place in the oven
  27. Cook for 20 minutes or until your potato is as browned as you like it
  28. Slice into 8 pieces and serve with some steamed vegetables, or eat the whole thing yourself!
Notes
  1. For a creamier potato mash, try adding your favourite vegan cheese or margarine!!
Sweetlancey http://sweetlancey.com/

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