UK Recipe · Vegan

Vegan Shepherd's Pie - in grams

Name: Vegan Shepherd's Pie
Prep time: 20 minutes
Cook time: 55 minutes
Yield: 6
Ingredients: 1.2 kg floury potatoes peeled and chunked; 60 g vegan butter; 100 ml unsweetened soy milk; 3 tbsp olive oil; 1 onion finely diced; 2 carrots small dice; 2 sticks celery small dice; 250 g chestnut mushrooms finely chopped; 3 garlic cloves minced; 2 sprigs rosemary leaves chopped; 2 tbsp tomato purée; 200 g dried green lentils rinsed; 600 ml vegetable stock; 2 tbsp soy sauce or tamari; 1 tbsp balsamic vinegar; 150 g frozen peas; 1 tsp fine sea salt

Our vegan shepherd's pie recipe written for UK kitchens - gram measurements, °C oven temperatures, and British ingredient names you'll actually find at Tesco, Sainsbury's, Waitrose or Ocado.

Cooking in the US instead? View the US cup version of this recipe.

Ingredients - Serves 6

Prep 20 minutes · Cook 55 minutes

1.2 kg	floury potatoes, peeled and chunked
60 g	vegan butter
100 ml	unsweetened soy milk
3 tbsp	olive oil
1	onion, finely diced
2	carrots, small dice
2 sticks	celery, small dice
250 g	chestnut mushrooms, finely chopped
3	garlic cloves, minced
2 sprigs	rosemary, leaves chopped
2 tbsp	tomato purée
200 g	dried green lentils, rinsed
600 ml	vegetable stock
2 tbsp	soy sauce or tamari
1 tbsp	balsamic vinegar
150 g	frozen peas
1 tsp	fine sea salt

Method

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British cooking note

If your oven runs fan-assisted, drop the temperature by 20°C from the figure given. UK supermarket plant milks vary in fat content - Oatly Barista works particularly well for sauces.

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