This comforting vegan shepherd’s pie is packed with lentils, chickpeas, and mushrooms, topped with creamy mashed potatoes and a crispy breadcrumb topping. It’s hearty, full of flavor, and perfect for a cozy meal.

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Ingredients Needed:

600g Maris Piper potatoes
600g sweet potatoes
40g dairy-free margarine (or use butter or margarine if you’re not vegan)
1 onion
2 carrots
3 cloves of garlic
2 sticks of celery
olive oil
1 tablespoon coriander seeds
½ a bunch of fresh thyme (10g)
350g chestnut mushrooms
12 sun-dried tomatoes
2 tablespoons balsamic vinegar
Optional: vegan red wine (or regular red wine if you’re not vegan)
100ml vegetable stock
1 x 400g tin of lentils
1 x 400g tin of chickpeas
5 sprigs of fresh flat-leaf parsley
2 sprigs of fresh rosemary
1 lemon
30g fresh breadcrumbs

How To Make Vegan Shepherd’s Pie Recipe?

Boil the potatoes: Place Maris Piper potatoes in a pot of cold salted water and bring to a boil. Simmer for 10 minutes, adding sweet potatoes after 5 minutes. Drain, steam dry, then mash with margarine, salt, and black pepper.
Cook the vegetables: Heat olive oil in a pan over medium heat, then add onion, carrots, garlic, and celery. Cook for about 10 minutes until soft.
Add seasonings and mushrooms: Stir in crushed coriander seeds and thyme. Add mushrooms and sun-dried tomatoes, then pour in balsamic vinegar and sun-dried tomato oil. Cook for 10 more minutes.
Simmer the filling: Pour in a splash of wine (if using) and let it cook off. Stir in vegetable stock, lentils, and chickpeas (with their juices). Let simmer for 5–10 minutes until thickened. Stir in parsley and season with salt and pepper.
Assemble the pie: Transfer the filling to a baking dish (25cm x 30cm). Spread the mashed potatoes evenly on top and scuff the surface with a spoon.
Make the topping: Mix sliced garlic, rosemary, lemon zest, breadcrumbs, and olive oil in a small bowl. Sprinkle over the mashed potatoes.
Bake and serve: Bake at 200°C for 10 minutes until heated through. Place under the grill for 2–3 minutes until golden and crispy. Serve with seasonal greens.

Jamie Oliver Vegan Shepherd’s Pie Recipe

Recipe Tips:

Use the right potatoes for the mash: Maris Piper potatoes make the mash fluffy, while sweet potatoes add natural sweetness. Make sure to drain them well and let them steam dry before mashing to avoid watery mash.
Cook the filling until thick: Let the lentils, chickpeas, and mushrooms simmer until the mixture is thick and not watery. This keeps the pie from being too soft or soggy when baked.
Scuff the mashed potatoes for a crispy top: Use a spoon or fork to rough up the surface of the mash before baking. This helps create crispy, golden edges.
Don’t skip the topping: The garlic, rosemary, lemon zest, and breadcrumbs add crunch and flavor. Mixing the breadcrumbs with oil helps them toast evenly in the oven.
Let the pie rest before serving: After baking, let the shepherd’s pie sit for about 5 minutes. This helps the filling set and makes it easier to scoop without falling apart.

How To Store & Reheat Leftovers?

Refrigerate: Let the shepherd’s pie cool completely, then store it in a sealed container in the fridge. It stays fresh for up to 3 days.
Freeze: After cooling, wrap it well or put it in a freezer-safe container. Freeze for up to 3 months.
Reheat: Place the shepherd’s pie in a pan over low heat. Cover and heat gently, stirring occasionally, until fully warmed through.

Nutrition Facts:

Calories: 350 kcal
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 300mg
Potassium: 900mg
Total Carbohydrate: 60g
Dietary Fiber: 10g
Sugars: 10g
Protein: 12g

Try More Jamie Oliver Recipes:

Jamie Oliver Vegan Shepherd’s Pie Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Ingredients

600g Maris Piper potatoes
600g sweet potatoes
40g dairy-free margarine (or use butter or margarine if you’re not vegan)
1 onion
2 carrots
3 cloves of garlic
2 sticks of celery
olive oil
1 tablespoon coriander seeds
½ a bunch of fresh thyme (10g)
350g chestnut mushrooms
12 sun-dried tomatoes
2 tablespoons balsamic vinegar
Optional: vegan red wine (or regular red wine if you’re not vegan)
100ml vegetable stock
1 x 400g tin of lentils
1 x 400g tin of chickpeas
5 sprigs of fresh flat-leaf parsley
2 sprigs of fresh rosemary
1 lemon
30g fresh breadcrumbs

Directions

Boil the potatoes: Place Maris Piper potatoes in a pot of cold salted water and bring to a boil. Simmer for 10 minutes, adding sweet potatoes after 5 minutes. Drain, steam dry, then mash with margarine, salt, and black pepper.
Cook the vegetables: Heat olive oil in a pan over medium heat, then add onion, carrots, garlic, and celery. Cook for about 10 minutes until soft.
Add seasonings and mushrooms: Stir in crushed coriander seeds and thyme. Add mushrooms and sun-dried tomatoes, then pour in balsamic vinegar and sun-dried tomato oil. Cook for 10 more minutes.
Simmer the filling: Pour in a splash of wine (if using) and let it cook off. Stir in vegetable stock, lentils, and chickpeas (with their juices). Let simmer for 5–10 minutes until thickened. Stir in parsley and season with salt and pepper.
Assemble the pie: Transfer the filling to a baking dish (25cm x 30cm). Spread the mashed potatoes evenly on top and scuff the surface with a spoon.
Make the topping: Mix sliced garlic, rosemary, lemon zest, breadcrumbs, and olive oil in a small bowl. Sprinkle over the mashed potatoes.
Bake and serve: Bake at 200°C for 10 minutes until heated through. Place under the grill for 2–3 minutes until golden and crispy. Serve with seasonal greens.

Notes

Use the right potatoes for the mash: Maris Piper potatoes make the mash fluffy, while sweet potatoes add natural sweetness. Make sure to drain them well and let them steam dry before mashing to avoid watery mash.
Cook the filling until thick: Let the lentils, chickpeas, and mushrooms simmer until the mixture is thick and not watery. This keeps the pie from being too soft or soggy when baked.
Scuff the mashed potatoes for a crispy top: Use a spoon or fork to rough up the surface of the mash before baking. This helps create crispy, golden edges.
Don’t skip the topping: The garlic, rosemary, lemon zest, and breadcrumbs add crunch and flavor. Mixing the breadcrumbs with oil helps them toast evenly in the oven.
Let the pie rest before serving: After baking, let the shepherd’s pie sit for about 5 minutes. This helps the filling set and makes it easier to scoop without falling apart.