Vegan Shepherd’S Pie – a delicious recipe with coconut oil, white onion, garlic, cinnamon, vegetable stock, red onion. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 175C/350F.
2
Start making the filling: add the coconut oil to a saucepan and gently fry the onions, ginger, garlic and spices until soft and tender.
3
Add in the rest of the filling ingredients, bring to the boil, then leave to simmer for 20-30 mins.
4
Meanwhile for the mash - add the sweet potatoes to a pan of boiling water, bring to the boil then leave to simmer for 20 minutes (until softened).
5
Drain the water from the pan of potatoes, then add the rest of the mash ingredients and mash until smooth.
6
Add the filling to a large baking dish (or 4 small dishes), then add the mash on top and a sprinkle of nutritional yeast.
7
Bake in the oven for 20 minutes, then serve with fresh coriander.
618
kcal
Calories
10
g
Fat
112
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 17 ingredients. The key ingredients include: 600 grams cooked lentils, 1 tablespoon coconut oil, 1 piece white onion, chopped, 2 pieces cloves garlic, chopped, and more.
Yes, Vegan Shepherd’S Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
