Vegan Shepherd's Pie - with cups & ounces
Our vegan shepherd's pie recipe written for US kitchens - cup and ounce measurements, °F oven temperatures, and American ingredient names you'll find at Whole Foods, Trader Joe's, Sprouts or your local farmers' market.
Cooking in the UK instead?
View the UK metric version of this recipe.
Ingredients - Serves 6
Prep 20 minutes · Cook 55 minutes
| 2.6 lbs (1.2 kg) | floury potatoes, peeled and chunked |
| 2.1 oz (60 g) | vegan butter |
| 3.4 fl oz (100 ml) | unsweetened soy milk |
| 3 tbsp | olive oil |
| 1 | onion, finely diced |
| 2 | carrots, small dice |
| 2 sticks | celery, small dice |
| 8.8 oz (250 g) | chestnut mushrooms, finely chopped |
| 3 | garlic cloves, minced |
| 2 sprigs | rosemary, leaves chopped |
| 2 tbsp | tomato paste |
| 7.1 oz (200 g) | dried green lentils, rinsed |
| 2.50 cups (600 ml) | vegetable stock |
| 2 tbsp | soy sauce or tamari |
| 1 tbsp | balsamic vinegar |
| 5.3 oz (150 g) | frozen peas |
| 1 tsp | fine sea salt |
Method
American cooking note
US ovens run hotter than UK ovens of the same nominal setting - start checking 5 minutes early. Brand-wise, Califia Farms or Oatly Barista are the closest US matches for the cream-style milks used in the original recipe.
Want to cook like this every week?
This recipe is from our free vegan recipe library. For step-by-step videos that teach you the technique behind dishes like this - knife skills, building flavour, sauces, doughs - explore our Cook Like A Pro course.
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