Vegan Sheppard's Pie

Friday, 3 February 2017

Simple is always a must in my kitchen and this vegan Sheppard's Pie makes me and my family very very HAPPY. It's also the perfect dish for meal prepping and it provides you and your family with goodies your body needs. Quoted by more people than I can count: "This is better than any Sheppard's Pie I've ever eaten!" AND it's Rexie's favourite! Woohoo! Enjoy lovely friends. Looking forward to hearing your thoughts!



  • 1 small onion, diced
  • 1 clove garlic, crushed
  • 3 x 400g tins brown lentils, rinsed and drained
  • 1 + 3/4 cups vegetable stock
  • 1 tsp dried thyme
  • 100g frozen mixed vegetables (peas, carrots, corn)
  • salt and pepper to taste

Topping - Sweet Mash Potato

  • 3 x large sweet potatoes, peeled and sliced
  • vegan butter
  • 1/4 cup vegetable stock
  • salt and pepper to taste


1. Half fill a large pot with water and bring to the boil.
2. Peel and slice sweet potatoes and add to boiling water. Cook for 20-30 minutes or until soft enough to mash.
3. When cooked drain and transfer back to pot to mash.
4. Add vegan butter and use a masher or fork to mash until smooth.
5. Add vegetable stock for the consistency you are after and season with salt and pepper to taste.
  • Whilst sweet potatoes are cooking 
    • OPTIONAL - If wishing to place filling and topping in the oven or reheat
      • Prepare a large baking dish (3 litres) - lightly grease with coconut oil 
      • Preheat oven to 220 degrees Celsius.
    • NOTE 
      • Sometimes I just serve the filling and topping directly onto a plate or into a bowl for eating immediately. 
      • This meal however tastes even better if pre- prepared and then reheated prior to serving (later in the day or the next day)
7. Using a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp of coconut oilt until lightly browned and caramelised.
8. Add lentils, vegetable stock, thyme, salt and pepper to taste and stir.
9. Add frozen vegetables and bring to a low boil, then reduce heat to simmer. Continue cooking until frozen vegetables are cooked and filling consistency reduced to suit (thicken).
10. Once cooked add 3 Tbsp of cooked sweet potato to thicken and stir through.
11. Taste and adjust seasoning to suit then transfer to prepared backing dish and top with mash sweet potato.
    • OPTIONAL - Place in oven for 10 -15 minutes to cook further or reheat
12. Let cool briefly before serving. The longer it sits, the more it will thicken.

With Love

Dana x

Inspired by Dana from

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