Jamie Oliver Vegan Shepherd’s Pie is made with Maris Piper potatoes, sweet potatoes, chestnut mushrooms, lentils, chickpeas, and fresh herbs like thyme, parsley, and rosemary. This hearty Vegan Shepherd’s Pie recipe creates a delicious dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.
Try More Jamie Oliver Recipes:
💛 Why You’ll Love This Vegan Shepherd’s Pie :
- Tasty and Filling: This pie has lots of veggies, lentils, and chickpeas, making it very tasty and satisfying.
- Great for Vegans: It’s a perfect choice for vegans or anyone who wants a plant-based meal.
- Healthy Ingredients: It has healthy ingredients like sweet potatoes, mushrooms, and fresh herbs.
- Easy to Cook: The recipe is simple and easy to follow, good for both new and experienced cooks.
- Make and Freeze: You can make a lot at once, eat some now, and freeze the rest for later.
🍠 Jamie Oliver Vegan Shepherd’s Pie Ingredients
- 600 g Maris Piper potatoes
- 600 g sweet potatoes
- 40 g dairy-free margarine (or regular butter/margarine if not vegan)
- 1 onion
- 2 carrots
- 3 cloves of garlic
- 2 sticks of celery
- 1 tablespoon coriander seeds
- Olive oil, as needed
- ½ a bunch of fresh thyme (10 g)
- 350 g chestnut mushrooms
- 12 sun-dried tomatoes
- 2 tablespoons balsamic vinegar
- Vegan red wine, optional (or regular red wine if not vegan)
- 100 ml vegetable stock
- 1 x 400 g tin of lentils
- 1 x 400 g tin of chickpeas
- 5 sprigs of fresh flat-leaf parsley
- 2 sprigs of fresh rosemary
- 1 lemon
- 30 g fresh breadcrumbs
🍲 How To Make Jamie Oliver Vegan Shepherd’s Pie
- Preheat the oven to 200°C/400°F/gas 6. Peel and cut all the potatoes into rough 2 cm pieces. Place the Maris Piper potatoes in a large pan of cold, salty water. Bring to a boil, then lower the heat and cook for 5 minutes.
- Add the sweet potatoes to the same pan and cook for another 10-15 minutes, or until all potatoes are soft. Drain and let them sit in the colander for a few minutes to dry out. Mash with margarine, sea salt, and black pepper until smooth. Set aside.
- Peel and thinly slice the onion, carrots, and 2 garlic cloves. Trim and thinly slice the celery. Crush the coriander seeds using a pestle and mortar.
- Heat a medium-sized pan over medium-low heat, add a good amount of olive oil, and cook the onion, carrots, celery, garlic, crushed coriander seeds, and thyme leaves for about 10 minutes, or until vegetables are soft.
- Cut the mushrooms and sun-dried tomatoes into small pieces. Add them to the pan along with the balsamic vinegar and 2 tablespoons of oil from the sun-dried tomato jar. Cook for another 10 minutes, then optionally add a splash of wine and turn up the heat, letting it bubble away.
- Add the vegetable stock, lentils, and chickpeas (with their juices) and stir. Let it simmer for 5-10 minutes until the mixture thickens slightly.
- Chop the parsley leaves and add to the pan. Season with salt and pepper to taste. Transfer the mixture to a baking dish, about 25 cm x 30 cm. Spread the mashed potatoes over the top using the back of a spoon.
- Thinly slice the remaining garlic clove and mix with lemon juice, breadcrumbs, rosemary leaves, and 1 tablespoon of oil. Sprinkle this mixture evenly over the mashed potatoes.
- Bake in the preheated oven for about 10 minutes until hot throughout. Then, place under the grill for 2-3 minutes until the top is golden brown. Serve hot with seasonal vegetables.
💭 Recipe Tips:
- Choose The Right Potatoes: Choose Maris Piper potatoes for a creamy mash, and sweet potatoes for added flavor and nutrition.
- Cook Vegetables Thoroughly: Ensure the vegetables are soft and well-cooked to enhance the overall taste and texture.
- Balance the Flavors: Use fresh herbs like thyme, parsley, and rosemary to add freshness and depth to the dish.
- Include the Juices: When adding lentils and chickpeas, include their juices for added flavor and moisture.
- Top with a Crunch: Mix breadcrumbs with lemon juice, garlic, and rosemary for a crunchy and flavorful topping.
🥗 What To Serve With Vegan Shepherd’s Pie?
Vegan Shepherd’s Pie goes well with roasted veggies, steamed broccoli, a green salad, and garlic bread. It can also be served with mashed peas, sautéed spinach, coleslaw, and crusty bread for a tasty meal.
🎚 How To Store Leftovers Vegan Shepherd’s Pie?
- Refrigerate: Put the pie in an airtight container and keep it in the fridge for up to 3 days.
- Freeze: Cool the pie completely, then split it into portions. Wrap each portion well and label it. Freeze for up to 3 months. Thaw in the fridge before reheating and use within 2 days.
🥵 How To Reheat Leftovers Vegan Shepherd’s Pie?
- In The Oven: Preheat the oven to 180°C (350°F). Place the pie in an oven-safe dish, cover with foil, and heat for about 20-25 minutes until hot.
- In The Microwave: Place a portion of the pie on a microwave-safe plate. Cover and heat on high for 2-3 minutes, or until hot throughout.
- On The Stove: Place the pie in a non-stick pan over medium heat. Cover and cook for about 10 minutes, stirring occasionally, until heated through.
FAQ’S
Can I Use Other Types Of Potatoes Instead Of Maris Piper?
Yes, you can use other starchy potatoes like Yukon Gold or Russet potatoes. They will give a similar creamy texture.
What Can I Use Instead Of Sun-dried Tomatoes?
You can use regular cherry tomatoes or roasted red peppers as a substitute. They will add a different but delicious flavor.
How Can I Add More Protein To This Dish?
You can add more lentils or chickpeas, or even include some chopped nuts like walnuts or almonds for extra protein and crunch.
Can I Prepare The Pie Ahead Of Time?
Yes, you can prepare the pie a day ahead. Assemble it, cover, and store in the fridge. When ready to eat, bake it as instructed.
More Jamie Oliver Recipes:
- Jamie Oliver Chicken And Chorizo Pie
- Jamie Oliver Steak And Mushroom Pie
- Jamie Oliver Mince And Onion Pie
Jamie Oliver Vegan Shepherd’s Pie Nutrition Fact
- Calories: 389
- Fat: 16.3g
- Saturates: 2.7g
- Sugars: 10g
- Salt: 0.5g
- Protein: 11.2g
- Carbs: 51.3g
- Fibre: 9.7g
Jamie Oliver Vegan Shepherd’s Pie
Description
Jamie Oliver Vegan Shepherd’s Pie is made with Maris Piper potatoes, sweet potatoes, chestnut mushrooms, lentils, chickpeas, and fresh herbs like thyme, parsley, and rosemary. This hearty Vegan Shepherd’s Pie recipe creates a delicious dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the oven to 200°C/400°F/gas 6. Peel and cut all the potatoes into rough 2 cm pieces. Place the Maris Piper potatoes in a large pan of cold, salty water. Bring to a boil, then lower the heat and cook for 5 minutes.
- Add the sweet potatoes to the same pan and cook for another 10-15 minutes, or until all potatoes are soft. Drain and let them sit in the colander for a few minutes to dry out. Mash with margarine, sea salt, and black pepper until smooth. Set aside.
- Peel and thinly slice the onion, carrots, and 2 garlic cloves. Trim and thinly slice the celery. Crush the coriander seeds using a pestle and mortar.
- Heat a medium-sized pan over medium-low heat, add a good amount of olive oil, and cook the onion, carrots, celery, garlic, crushed coriander seeds, and thyme leaves for about 10 minutes, or until vegetables are soft.
- Cut the mushrooms and sun-dried tomatoes into small pieces. Add them to the pan along with the balsamic vinegar and 2 tablespoons of oil from the sun-dried tomato jar. Cook for another 10 minutes, then optionally add a splash of wine and turn up the heat, letting it bubble away.
- Add the vegetable stock, lentils, and chickpeas (with their juices) and stir. Let it simmer for 5-10 minutes until the mixture thickens slightly.
- Chop the parsley leaves and add to the pan. Season with salt and pepper to taste. Transfer the mixture to a baking dish, about 25 cm x 30 cm. Spread the mashed potatoes over the top using the back of a spoon.
- Thinly slice the remaining garlic clove and mix with lemon juice, breadcrumbs, rosemary leaves, and 1 tablespoon of oil. Sprinkle this mixture evenly over the mashed potatoes.
- Bake in the preheated oven for about 10 minutes until hot throughout. Then, place under the grill for 2-3 minutes until the top is golden brown. Serve hot with seasonal vegetables.
Notes
- Choose The Right Potatoes: Choose Maris Piper potatoes for a creamy mash, and sweet potatoes for added flavor and nutrition.
- Cook Vegetables Thoroughly: Ensure the vegetables are soft and well-cooked to enhance the overall taste and texture.
- Balance the Flavors: Use fresh herbs like thyme, parsley, and rosemary to add freshness and depth to the dish.
- Include the Juices: When adding lentils and chickpeas, include their juices for added flavor and moisture.
- Top with a Crunch: Mix breadcrumbs with lemon juice, garlic, and rosemary for a crunchy and flavorful topping.
Jamie Oliver Vegan Shepherd’s Pie