Home / Healthy Recipes / Dairy Free / Blue Potato Vegan Shepherd’s Pie
25 August, 2017

Blue Potato Vegan Shepherd’s Pie

Posted in : Dairy Free, Dinner, Gluten Free, Lunch, Processed sugar free, Vegan on by : Delinger

Serves 2


  • 1 medium potato, peeled and cubed
  • ½ cup milk of your choice
  • 1½ tbsp extra vigrin olive oil
  • ½ small red onion, diced
  • 1 garlic clove, crushed
  • 1 medium carrot, grated
  • 3 cups mushroom, sliced
  • 150g tinned crushed tomatoes
  • 1 cup water / salt reduced vegetable stock
  • 5 cups tinned lentils, drained, rinsed
  • 2 tsp freshly chopped thyme
  • 40g soy cheese
  • Pinch of sea salt and black pepper


  1. Preheat the oven to 190°C (375 °F) and lightly spray a ramekin with oil spray.
  2. Bring a saucepan of water to the boil over medium-high heat. Add the peeled and chopped potato and cook for 10 minutes or until tender.
  3. Drain and return the potato into the saucepan, smash them hard with a potato smasher, or roughly mash it with a fork. Gradually add the milk and mash until smooth. Add a pinch of sea salt and black pepper if desired. Set aside.
  4. Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook for 2-3 minutes or until the onion is soft and translucent.
  5. Add the carrot and mushrooms and cook for 4-5 minutes. Add the tomatoes, water (or stock), lentils and thyme and cook for further 2 minutes, stirring occasionally. Add a pinch of sea salt and black pepper if desired.
  6. Pour the lentil mixture into the oiled ramekin and pipe the mashed potato evenly over the top. Sprinkle over the grated cheese.
  7. Bake in the oven for 25-30 minutes or until the top is golden brown.
  8. Serve immediately!

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