Vegan Shepherd’s Pie

Vegan Shepherd’s Pie


  • 2kg potatoes, peeled and quartered
  • 40g vegan margarine
  • ½ cup soy milk
  • 1 tablespoon olive oil
  • 1 x large onion, diced
  • 3 x cloves of garlic, crushed
  • 4 x large carrots, grated
  • 4 x stalks celery, diced
  • 2 tablespoons of balsamic vinegar
  • 4 cups of vegetable stock
  • 1 cup quinoa
  • 2 x cans brown lentils, drained
  • Handful of parsley, chopped
  • 2 cups frozen peas
  • 2 tablespoons nutritional yeast (optional)


  1. Preheat the oven to 200°C
  2. Place the potatoes in a large pan of water over a medium heat. Bring to the boil, simmer for 10-15 minutes or until soft
  3. Drain the potatoes, return to the pan with the margarine and soy milk. Mash until smooth and set aside
  4. In a large pan add the oil, onion, garlic, carrots and celery over a medium heat and cook for around 10 minutes or until softened
  5. Add the vinegar, vegetable stock, quinoa and lentils, simmer for 10 minutes or until the quinoa is cooked
  6. Add the parsley and frozen peas
  7. Transfer the filling to a large oven proof baking dish
  8. Spread the mashed potato over the top, spread out using a fork
  9. Sprinkle the nutritional yeast over the top
  10. Place in the oven for 15-20 minutes
  11. Place under the grill for 3-4 minutes or until the potato is golden brown
  12. Cut into 8-10 slices
  13. Serve with gravy

Tip: You can add in any extra vegetables in fridge to use them up at the end of the week. This meal is great for lunches and can also be frozen.

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