Vegetarian shepherd’s pie recipe
Looking for a vegetarian and vegan shepherd’s pie recipe? This delicious meat-free alternative from The Plant Power Doctor is ideal when you’re in need of a little comfort food. Serve with green vegetables for a warming dish that the whole family will enjoy.
It’s also a fantastic option if you’re looking to cut down on processed food. Meat-free options can often feature highly processed ‘meat’ substitutes. Keep things simple and opt for the health-giving goodness of plants. This vegan shepherd’s pie recipe uses a colourful array of vegetables, ensuring you recieve a healthy dose of vitamins and minerals.
What’s more, you can mix and match this recipe depending upon what you have in the cupboard at home. Use any root vegetables you have to hand to make the ‘mince’ of your shepherd’s pie. We especially love beetroot for making a truly colourful plateful. This delicious veggie is one of our wellbeing favourites too, and for good reason.
Beetroot is full of fibre, helping to support a healthy digestive system. After consuming beetroot, ‘beeturia’ (pink urine) is an indication of low stomach acid. It’s a vital clue to add more probiotics to your diet. Another key element of beetroot that aids our digestion is phosphorous. This stimulates more efficient absorption of riboflavin and niacin – toning the intestines and digestive tract.
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- 1 tbsp olive oil (optional)
- 1 onion, finely chopped
- 1 stick celery, finely chopped
- 300g selection of root veg, use what you have: carrot, beetroot, parsnip, celeriac, diced
- 2 garlic cloves, finely chopped
- 400g cooked brown lentils
- 1 sprig rosemary, finely chopped (or dried herbs)
- 1 sprig thyme, finely chopped (or dried herbs)
- 1 tbsp mustard ketchup
- 1 tsp Dijon mustard
- 100ml red wine (optional)
- 300ml vegetable stock
For the mash
- 700g potatoes, peeled and chopped
- 3 garlic cloves, unpeeled
- 25g breadcrumbs
- 75ml milk (or plant-based alternative if making vegan)
- A small bunch of parsley
- If using oil, heat it in a large saucepan. Add the onion, celery and selection of vegetables and sauté until lightly browned. If not using oil, add all the vegetables to the saucepan with 1–2 tbsp water, and sauté, adding more water if it becomes too dry, until the vegetables are lightly browned.
- Add the garlic and cook for a further couple of minutes, then stir in the lentils, herbs, mustard ketchup and Dijon mustard. Pour in the red wine and bring to the boil. Allow the wine to boil away almost completely, then add the vegetable stock. Continue to simmer until the vegetables are tender.
- While the base is cooking, boil the potatoes in plenty of salted water with the garlic until tender. Drain thoroughly and squish the garlic out of its skins. Add to the potatoes with the milk and mash thoroughly.
- Preheat the oven to 200°C/400°F/gas mark 6. Arrange the vegetables in the base of an ovenproof dish, then top with the mashed potatoes.
- Mix the breadcrumbs and parsley together and sprinkle over the potatoes. Bake in the preheated oven for around 30 minutes until lightly speckled brown and bubbling.