• 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 1 tbsp olive oil
  • 300g uncooked red lentils (rinsed + drained)
  • 500 ml vegetable stock (or 500ml hot water plus 2 vegetable stock cubes)
  • 1 pot Tideford Organics Vegatable Gravy with Miso
  • 1 small bunch chopped parsley
  • 100g frozen peas
  • 2 carrots (peeled + diced)
  • 1 tbsp cornflour (if needed)
  • 1.5kg floury potatoes
  • 50g vegetable margarine
  • 75ml soya milk
  • Salt + pepper (to taste)

Vegan Shepherd’s Pie

Posted on 29th November 2018

Our spin on a winter classic, this recipe combines hearty lentils with our Vegan Gravy topped with creamy mash to create a dish that the whole family can enjoy!


1. In a large saucepan, sauté onions + garlic with a pinch of salt + pepper in the olive oil until lightly browned.

2. Add lentils, carrots, stock, gravy + parsley + stir. Simmer until lentils are tender (about 30 mins). Stir in the peas + thicken with cornflour mixed with water if needed.

3. Meanwhile, peel the potatoes + slice any large ones in half. Place in a large pot + cover with water. Bring to a simmer, then salt, cover + cook for 20-30 minutes or until very tender.

4. Heat the oven to 180°C / 160 °C Fan.

5. Once the potatoes are cooked, drain + mash with vegetable margarine, soya milk, salt + pepper.

6. Transfer the lentil mixture to a baking dish + carefully top with mashed potatoes. Smooth down with a fork.

7. Place the dish on a baking tray + bake for 15 minutes or until the mash is lightly browned on top.

Tip: Add a dash of vegan Worcester sauce (we like Biona) to the lentil mix for a savoury boost.