Jamie Oliver Vegan Shepherd’s Pie

There’s something about Jamie Oliver Vegan Shepherd’s Pie that just makes the whole kitchen feel warmer. Maybe it’s the smell of sweet potato mingling with rosemary. Maybe it’s how the chickpeas start to collapse into the lentils, thickening everything into this gorgeous, stewy base. I made this on a rainy Sunday, halfway through a mood swing. It helped. A lot. You wouldn’t believe how satisfying it is to press that mash into the edges of the dish. (inspired by Jamie Oliver)

Ingredients Needed

For the Mash:

• 600 g Maris Piper potatoes
• 600 g sweet potatoes
• 40 g dairy-free margarine (yeah, the good kind)

For the Filling:

• 1 onion
• 2 carrots
• 3 cloves of garlic
• 2 sticks of celery
• 1 tablespoon coriander seeds
• Olive oil (generous, don’t be stingy)
• Half a bunch of fresh thyme (roughly 10 g)
• 350 g chestnut mushrooms
• 12 sun-dried tomatoes
• 2 tablespoons balsamic vinegar
• Red wine, if you’ve got it—vegan or otherwise
• 100 ml vegetable stock
• 1 tin lentils (400 g)
• 1 tin chickpeas (400 g)
• 5 sprigs fresh parsley
• Salt and cracked black pepper

For the Top Bit:

• 1 tablespoon olive oil
• 2 sprigs rosemary
• 1 garlic clove
• Juice from 1 lemon
• 30 g fresh breadcrumbs

How To Make Jamie Oliver Vegan Shepherd’s Pie

1. First, sort the potatoes. Both kinds. Peel them up, chop ’em into chunks—like, thumb-sized. Get the white ones into a big pot of salted water and bring it to a boil. Five minutes in, dump the sweet ones in too. Let them soften. Takes a bit. Check them with a fork.
2. Drain the lot. Let them steam off for a sec, then mash with margarine. Add salt and pepper, taste it. You’ll know when it’s right.
3. While that’s going, slice up your onion, carrots, celery, two cloves of garlic. Bash the coriander seeds. Heat a deep pan with a slick of oil and chuck everything in. Let it soften low and slow. Give it ten minutes. Maybe more.
4. Mushrooms next. Cut them chunky or fine—depends on your vibe. Same with the sun-dried tomatoes. In they go with balsamic and a bit of that oil from the jar. If you’re using wine, now’s the time. Let it bubble and breathe.
5. Then? In with the stock. Pour the lentils and chickpeas straight in—juice and all. That’s where the flavor lives. Stir and let it thicken up. The smell is wild at this point.
6. Chop parsley, toss it through, then taste. Salt, pepper, adjust. Transfer everything to a baking dish, 25×30-ish. Flatten it a bit. Spoon your mash on top and spread it. Doesn’t need to be smooth. Rustic is good.
7. Now the best part—crunchy topping. Slice the last garlic clove thin, mix it with lemon juice, breadcrumbs, rosemary leaves, and olive oil. Scatter that over the mash. Be generous.
8. Into a hot oven, 200°C. Ten minutes, maybe fifteen. Then shove it under the grill for a few minutes until the top starts to bronze and crisp. You’ll smell it when it’s ready.

Why I Love This Recipe

Honestly, It’s grounding. One of those meals that makes you stop scrolling. I made it when I felt off—like I wasn’t really anywhere. But cooking this brought me back. Something about stirring lentils until they go creamy, or that breadcrumb crunch… it’s sensory therapy. My partner had thirds. That never happens.

Recipe Tips

• Can’t find Maris Piper, No panic. Yukon Golds, Russets… anything starchy will do.
• No wine in the house, Skip it. Add more stock. It still sings.
• Want heat, Pinch of chili flakes does wonders.
• Breadcrumbs from a bag, Fine. Panko’s great too.
• Top with walnuts if you’re feeling fancy. Adds a bite.

How To Store This Jamie Oliver Vegan Shepherd’s Pie

• At Room Temperature: Leave it out for an hour, maybe two. Then get it in the fridge.
• In the Fridge: Pop leftovers into something airtight. Keeps for three days. Maybe four.
• In the Freezer: Cool it down, portion it out. Wrap each one tight. Label it. Stack it. You’ve got up to three months.
• Reheating: Oven, 180°C, covered in foil, 20–25 minutes. Microwave,2–3 minutes. Cover it. Stovetop, Non-stick pan, medium heat. Stir now and then so it doesn’t stick.

Let’s Answer a Few Questions! (FAQs)

Can I Use Other Types Of Potatoes Instead Of Maris Piper?
Sure thing. Go with whatever’s floury. Yukon Gold is dreamy.

What Can I Use Instead Of Sun-dried Tomatoes?
Roasted peppers. Or cherry tomatoes you’ve roasted yourself. It’ll twist the flavor in a fun way.

How Can I Add More Protein To This Dish?
Another tin of lentils or chickpeas. Or a handful of chopped nuts tossed into the topping.

Can I Prepare The Pie Ahead Of Time?
Yep. Build it the night before. Fridge it. Bake it fresh.

Nutrition Facts (per serving)

• Calories: 389
• Carbs: 51.3g
• Protein: 11.2g
• Fat: 16.3g
• Sugar: 10g
• Fibre: 9.7g
• Sodium: 0.5g

Try More Recipes:

• Jamie Oliver Chicken And Chorizo Pie
• Jamie Oliver Steak And Mushroom Pie
• Jamie Oliver Mince And Onion Pie