Vegan Shepherd’s Pie

When it comes to cuisine, the French and the British don’t always see eye to eye. But there is one dish that connects foodies on both sides of the channel: the humble shepherd’s pie or hachis parmentier, as it’s commonly known in France. Our no-fuss, vegan take on shepherd’s pie is a lick-your-plate-clean, scrumptious alternative to the traditional dish that will please all dinner guests on chilly autumnal nights. This recipe serves 4-6 people, making it a perfect dinner for sharing with friends.


  • 1 tablespoon of olive oil
  • 1 large onion, halved and sliced
  • 2 cloves of garlic, minced
  • 1 stick of celery
  • 2 tablespoons of chopped thyme
  • 250ml red wine
  • 400g canned chopped tomatoes
  • 2 vegetable stock cubes
  • 400g tinned lentils
  • 1kg (approx. 5) sweet potatoes, peeled and cut into chunks
  • 2 bay leaves (optional)


  • Chop up all your vegetables before heating up some oil in a pan. Add the onion to the oil and fry until golden brown, before adding the carrots garlic celery, and a scattering of thyme.
  • Add the tomatoes and 125ml of water, then pour in the wine and sprinkle in the stock cubes. Allow to simmer for 10 minutes.
  • Next, tip in the can of lentils (including their juice) and mix thoroughly. Cover and simmer for another 10 minutes, until the carrots have softened.
  • Boil the sweet potatoes for 20 minutes until tender, then mash with olive oil and season to taste until the potato is smooth and even.
  • The lentil mixture should now be ready, so pile into a pie or lasagne dish before spooning and smoothening the mash on top. Sprinkle over a grated vegan cheese if desired.
  • Heat the oven to 190C/170C fan/gas 5. Cook for 20 minutes, or for 40 minutes from chilled until golden and piping hot. Serve with seasonal vegetables.

By Eve Hebron

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