The best shepherd’s pie I have ever had is at the Ivy in London. The Ivy is a famous traditional restaurant in London that is famous for its shepherd’s pie. Luckily for me they did a spectacular vegetarian version. I took my boyfriend there for his birthday dinner and have been dreaming about the dish ever since. This vegetarian shepherd’s pie is inspired by the Ivy recipe.
Shepherd’s pie is a savoury dish that originates from the UK and Ireland. You may have also heard of cottage pie and wondered what the difference is? Cottage pie is made with minced beef and shepherd’s pie is made with lamb. Both are made using vegetables and gravy and always topped with mash potatoes. There isn’t an official name for the vegetarian version but some people refer to it as shepherdless pie.
For this vegetarian shepherd’s pie I am using lentils and a variety of vegetables. The Ivy uses a rich tomato based sauce with red wine vinegar and I am doing the same for this recipe. The only none vegan ingredient in this recipe is the butter that is added to the potato mash, use a teaspoon of oil, vegan butter or simply don’t add the butter to make it vegan friendly.
Making shepherd’s pie is really easy. Start with sautéing the chilli, garlic, onion, carrot and celery for 5 minutes. Add the pepper and mushrooms and cook for another 5 minutes. Finally add the peas, lentils, chopped tomatoes, vegetable stock, red wine vinegar, tomato puree and the herbs and season. Allow the sauce to cook for 30 minutes while you steam the potatoes. Mash the potatoes and season with salt and pepper, and add butter to make them creamy. To assemble the shepherd’s pie, pour the vegetable and lentil mixture into an oven proof dish. Top with the mash potato and bake for 20 minutes.
Vegetarian shepherd’s pie is a hearty meal and doesn’t really need any sides. However, it can be served with spicy green beans or a simple side salad. You can make this recipe beforehand. It will keep in the fridge for a few days. It can also be frozen before and after it has been baked.
Did you make this recipe? Leave me a comment and rate this recipe if you like it, I want to know if you like spice as much as I do! Share your pictures on Instagram with #prettyvegetarian.
Vegetarian shepherd's pie
Yield 2 people
This hearty vegetarian shepherd’s pie recipe is a meatless version of the classic British dish. The rich tomato filling is made using lentils and lots of vegetables. The pie is topped with mash potatoes and baked making the perfect comforting dish to share with family and friends.
- 1 tablespoon sunflower oil
- 1 fresh chilli, finely chopped
- 1 clove garlic, peeled and crushed
- 1 onion, finely chopped
- 1 carrot, peeled and finely chopped
- 1 stick celery, finely chopped
- 1 red bell pepper, thinly sliced
- 100g (1⅓ cups) mushrooms, chopped
- 100g (⅔ cup) frozen peas (petits pois)
- 400g can of lentils, washed and drained
- 1 tablespoon thyme, finely chopped
- 1 teaspoon salt
- 1 teaspoon black ground pepper
- 400g can of chopped tomatoes
- 200ml vegetable stock
- 50ml red wine vinegar
- 2 tablespoons tomato puree
For the mash:
- 250g to 500g (1 or 2 cups) potatoes, peeled and chopped
- 2 tablespoons butter (optional)
- Salt and pepper to taste
- Heat the oil in a large pan over a medium heat for 30 seconds.
- Add the chilli, garlic, onion, carrot and celery, sauté for 5 minutes until soft, stir occasionally.
- Next, add the red pepper and mushroom, let it cook for 5 minutes over a high heat, stir occasionally.
- Now add the peas, lentils, thyme, salt, pepper, chopped tomatoes, vegetable stock, red wine vinegar and tomato puree.
- Mix well, cover the pan and let it simmer for 30 minutes until the sauce has thickened. Stir occasionally.
- Preheat the oven to 200°c or 400°f.
- While you wait, steam the potatoes for 10-15 minutes until they are soft enough to put a knife through them.
- Place in a bowl and add the butter and season with salt and pepper, mash using a potato masher until smooth.
- To make the shepherd’s pie, pour the lentil mixture into a pie dish and spoon the mash on top.
- Bake in the oven for 20 minutes until golden brown.
- Allow to stand for a few minutes before serving.
- Can be made beforehand and kept refrigerated for a few days.
- Can be frozen before or after baking.
- To make the recipe vegan friendly use a tablespoon of olive oil or vegan butter.
- To make it gluten free, don’t add the red wine vinegar.
- potatoes needed for mash will depend on the size of the baking dish. Use 250g for a small dish and 500g for a larger dish.
Cuisine pretty patel
Amount Per Serving
% Daily Value
Total Fat 21 g
Saturated Fat 8 g
Unsaturated Fat 7 g
Cholesterol 30 mg
Sodium 2995 mg
Total Carbohydrates 59 g
Dietary Fiber 14 g
Sugars 20 g
Protein 17 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.