Vegan Shepherd's Pie
Thursday, 25th January 2018 by Chen

Our friend and lovely former colleague Fi made this with the Caribbean Elderly Organisation on Leswin Road and it went down a treat - everyone came back for seconds! Don't worry if you don't have all the veg, just substitute with what you do have in the veg bag that week.


2 tablespoons coconut oil

2 onions, chopped

4 carrots, diced

1 head of celery, chopped

4 garlic cloves, finely chopped

200 grams of mushrooms, sliced

2 bay leaves

1 tablespoon dried thyme

500 grams dried puy lentils

1.5 litres of vegetable stock

3 tablespoons of tomato puree

2 tins chopped tomatoes

For the topping:

2 kilograms of potatoes

50 grams soya butter 

A splash of almond milk

50 grams vegan cheese (optional)


Gently fry the onions, carrots, celery, garlic and mushrooms in the coconut oil.

Add the herbs and then the lentils, covering with the stock and simmer for 45 minutes.

Add the tomatoes and season.

While the lentils are cooking put the peeled potatoes in a pan of boiling water and cook for 15 minutes.

Drain the potatoes and mash with the soya butter and soya milk.

Place the lentils in a baking tray and cover with the mash, grating vegan cheese over the top (optional) and cook for 30 minutes at 170C.