Gastronomixs

Vegan shepherd's pie

In this variant of shepherd's pie, the lamb mince is replaced with lentils.

Vegan shepherd's pie

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

600

g

potatoes, floury

600

g

sweet potatoes

40

g

margarine, vegan

1

 

onion

2

 

carrots

3

 

garlic cloves

2

stalks

celery

2

g

coriander seeds

5

sprigs

thyme

350

g

chestnut mushrooms

20

ml

balsamic vinegar

100

ml

vegetable stock

400

g

lentils, cooked

50

ml

red wine, vegan

5

sprigs

parsley

2

sprigs

rosemary

1

 

lemon

30

g

panko

As needed:

 

olive oil

 

 

salt and pepper

Preparation method

  • Peel the potatoes and cut into pieces of equal size.
  • Boil the potatoes in a large pan of salted boiling water until cooked.
  • Boil the sweet potatoes in a large pan of salted boiling water until cooked.
  • Mash the potatoes with the margarine and season to taste with salt and a little lemon juice. 
  • Finely brunoise the onions, carrot, and celery, and chop two cloves of the garlic.
  • Crush the coriander seeds, take the thyme leaves off the stems, and braise with the vegetables over a low heat.
  • Roughly chop the mushrooms.
  • Add to the vegetables, deglaze with the balsamic vinegar, and braise for ten minutes.
  • Deglaze with the red wine and reduce over a high heat.
  • Add the lentils and allow to reduce gently for five minutes.
  • Finely chop the parsley and add it.
  • Season to taste with salt and pepper.
  • Transfer the filling to an oven dish measuring 25 x 25cm.
  • Spread the mashed potato evenly over the filling.
  • Chop the rosemary and the remaining garlic clove, mix with olive oil, and then mix with the panko breadcrumbs to coat them.
  • Sprinkle the panko evenly over the mashed potato.
  • Bake in an oven at 180°C for ten minutes until golden brown.

Serving suggestions

  • As a meal on its own.
  • As part of a warm buffet.

Previous page