Vegetarian Shepherds Pie

November 16, 2016

Vegetarian Shepherds Pie

A warming vegetarian shepherds pie. Feel free to alter the vegetables for whatever is in season and also adjust the spice blend to suit your taste. 


  • 1kg potatoes / sweet potatoes (use any mix)
  • 40g butter
  • 1 onion
  • 2 carrots
  • 200g mushrooms
  • 200g kale or spinach
  • 200g frozen peas
  • 3 cloves of garlic
  • 1 tablespoon coriander powder
  • 2 tablespoons of either Spice Kitchen Garam Masala, Ras El Hanout or Baharat
  • olive oil
  • ½ a bunch of fresh herbs (thyme / coriander / mint) 
  • 2 tablespoons balsamic vinegar
  • 100 ml vegetable stock / 1 stock pot
  • 2 tins of lentils / chickpeas (use any mix)
  • 1 tin of tomatoes
  • salt / pepper / chilli to taste


  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Peel and chop all the potatoes into rough 2cm chunks. Place them into a large pan of cold salted water over a medium heat. Bring to the boil, then simmer for 10 to 15 minutes or until tender.
  3. Drain and leave to steam dry, then return to the pan with the margarine and a pinch of sea salt and black pepper. Mash until smooth, then set aside. Add cheese as an optional extra. 
  4. Peel and finely slice the onion, carrots and 2 garlic cloves. Chop mushrooms. 
  5. Heat olive oil in a pan and add in all vegetables.
  6. Cook for 10 minutes, then add the tomatoes, spinach / kale, stock, lentils, chickpeas (juice and all), then leave it to tick away for 10 minutes, or until slightly thickened and reduced. 
  7. Pick and roughly chop the herbs then stir into the pan. Season to taste, then transfer to a baking dish (roughly 25cm x 30cm).
  8. Spread the mash over the top, scuffing it up with the back of a spoon.
  9. Place under the grill for a further 2 to 3 minutes, or until golden, then serve with seasonal greens.

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