Lentil & Mushroom Shepherds Pie


Serves 4


250g of green lentils, soaked in water for half an hour and drained

250g of mushrooms, chopped

1 clove of garlic, chopped

1 onion, chopped

2 carrots, diced

1/4 cup of peas

4 large potatoes, peeled and quartered

2 tbsps of vegan gravy granules

1 tsp of dried rosemary

1tsp of dried thyme

1 tbsp of olive oil




1 tbsp of vegan butter

1/2 a cup of dairy free milk


Preheat oven to 200°C

In a pan, fry the onion and garlic in a little olive oil for around 5 minutes.

Add 2 cups of water and the gravy granules, stir until the gravy thickens to a nice consistency.

Add the lentils, mushrooms, carrots and peas.

Stir in the rosemary and thyme and add salt and pepper to taste.

Turn heat down and let filling simmer with the lid on the pan while you prepare the topping.

Put the potatoes in a microwavable dish with 3 tbsps of water with the lid on and microwave for 10 minutes.

Remove from the microwave and drain the water.

Mash the potato with dairy free butter and milk alternative.

Add salt and pepper to taste.

Pour the filling in an oven proof dish.

Spread mashed potato evenly on top and score with a fork.

Put in the oven for 40 minutes. 

Remove from oven and place in the grill for around 2 minutes to get the top of the pie to brown slightly.

Serve, I added some extra gravy.