Healthy Shepherd’s Pie
The base of this dish can be used for many different recipes. Use it between pasta sheets and it becomes lasagne. Have it on wholegrain toast for breakfast or an easy lunch. You can even put it in a bun and call it a Sloppy Joe.
Courtesy of Fabulous Health
See other recipes by Fabulous Health
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
Preparation time
20 min
Cook time
40 min
Total time
60
Meal
- mains
Servings
6
Ingredients
Mash topping
- 2 large potatoes, peeled and diced
- ¼ cauliflower, stalks removed and broken into florets
- 500ml/2 cups vegan stock (without sugar. Use gluten-free if needed)
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp nutritional yeast
DIY Parmesan cheese
- 2 tbsp nutritional yeast
- 2 tbsp slivered almonds (lightly roasted)
- 1 tsp onion powder
- 1 tsp garlic powder
Filling
- 2 x 400g/14 oz tins brown lentils, drained and rinsed (or 1 cup raw soaked and cooked)
- 2-3 cloves garlic, crushed
- ½ large onion, minced
- 5-6 cups mixed veggies (mushrooms, zucchini, carrot), grated or pulverized in the food processor
- 300ml/1 ¼ cups passata (without sugar)
- 2 tbsp tomato puree
- 1 tbsp mixed Italian herbs
- 250ml/1 cup vegan stock (without sugar. Use gluten-free if needed)
- 1 tbsp vegan Worcestershire sauce (use gluten-free if needed)
- ½ tsp liquid smoke (use gluten-free if needed)
Instructions
Mash topping
- Boil the potatoes and cauliflower in the stock until tender.
- Drain and then stir through the garlic powder, onion powder and nutritional yeast.
- Mash or mix with an electric beater until fluffy. If needed, use some of the cooking water to loosen. Set aside.
DIY Parmesan
- Using a medium bowl, thoroughly combine all the ingredients. Set aside.
Filling
- Sauté the onion and garlic in a little stock.
- Add all other filling ingredients. Simmer for 30 minutes uncovered to soak up most of the liquid.
- Ladle the filling into a Pyrex baking dish.
- Top with mashed potato and cauliflower mix.
- Sprinkle on DIY Parmesan.
- Bake for 20-30 minutes or until golden.
Keywords
Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.
Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.
Related recipes
Healthy Vegetable Lasagne
With two easy base recipes and a very simple and healthy tofu bechamel sauce, this lasagne is a cinch to whip up – even on a weeknight!
VBites ‘Chicken’ & ‘Bacon’ Caesar Salad
Enjoy a deliciously veganised take on this classic Caesar salad recipe, crafted by our friends at VBites!
Easy Beet Burgers
Making your own veggie burgers can be so easy and satisfying! These beet burgers have only a few simple ingredients and are quick to put together, yet have such wonderful…
Crunchy Granola
This scrumptious homemade granola has become a staple for my weekday breakfasts. The crunchy, sweet, flavourful recipe is nutrient-dense and oil-free. I include a few varieties of nuts and seeds,…
Coconut Lentil Dhal
This recipe is simple, pretty quick to make, and will go down well with vegans and non-vegans alike. Whether I am cooking for someone and don’t have a lot of…
Pistachio Tahini Bites
When I discovered that health and indulgence could go hand-in-hand, there was no turning back! This recipe is a perfect example. Packed with 2mg of iron, 5g of protein and…
