Adan Kendric Jamie Oliver’s Vegan Shepherd Pie is a comforting and hearty plant-based version of the classic British dish. Packed with vegetables and lentils, this recipe is topped with a creamy mashed potato layer and baked to golden perfection. It’s perfect for cozy dinners and is both nutritious and satisfying.
Why This Recipe Is a Must-Try
- Plant-Based Comfort Food: This vegan version of shepherd’s pie is rich, comforting, and filling.
- Loaded with Nutrients: Packed with vegetables and lentils for a healthy meal.
- Easy to Make: These are straightforward ingredients with simple steps.
- Ideal for Meal Prep: Make it ahead and reheat it for easy dinners.
- Crowd-Pleaser: Perfect for family gatherings or potlucks.
What is Jamie Oliver’s Vegan Shepherd Pie?
Jamie Oliver’s Vegan Shepherd Pie is a plant-based take on the traditional shepherd’s pie. It uses lentils and an array of vegetables in place of meat, with a savory tomato and herb-based sauce. This is topped with fluffy mashed potatoes and baked until golden and bubbly.
Ingredients for Jamie Oliver’s Vegan Shepherd Pie
For the Filling
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery sticks, diced
- 150g mushrooms, chopped
- 1 can (400g) green or brown lentils, drained and rinsed
- 1 tablespoon tomato paste
- 400ml vegetable stock
- 1 can (400g) chopped tomatoes
- 1 teaspoon fresh thyme or rosemary (or 1/2 teaspoon dried)
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
For the Mashed Potato Topping
- 800g potatoes, peeled and cubed
- 3 tablespoons plant-based milk (such as almond or oat)
- 2 tablespoons olive oil or vegan butter
- Salt and pepper to taste
Step-by-Step Instructions to Prepare Jamie Oliver’s Vegan Shepherd Pie
Step 1: Prepare the Mashed Potatoes
In a large pot, add the cubed potatoes and cover with water. Bring to a boil and cook for about 15-20 minutes, or until the potatoes are tender. Drain and return them to the pot. Add the plant-based milk, olive oil or vegan butter, and season with salt and pepper. Mash until smooth and creamy. Set aside.
Step 2: Cook the Filling
While the potatoes are cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until softened. Add the mushrooms and cook for an additional 3-4 minutes.
Step 3: Add Lentils and Sauce Ingredients
Stir in the drained lentils, tomato paste, vegetable stock, chopped tomatoes, thyme, and season with salt and pepper. Bring the mixture to a simmer and cook for 15-20 minutes until the sauce thickens and the vegetables are tender. Adjust seasoning as needed.
Step 4: Assemble the Shepherd’s Pie
Preheat your oven to 200°C (400°F). Transfer the filling to a baking dish, spreading it evenly. Top with the mashed potatoes, using a fork to create a textured surface for a crispy top.
Step 5: Bake
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and slightly crisp.
Step 6: Serve
Remove from the oven, let cool for a few minutes, and garnish with fresh parsley if desired. Serve hot and enjoy!
Other Recipes
What to Serve with Jamie Oliver’s Vegan Shepherd Pie
- Green Salad: A simple green salad adds a fresh contrast.
- Steamed Vegetables: Serve with broccoli, green beans, or peas for extra nutrients.
- Crusty Bread: Perfect for soaking up the flavorful filling.
- Pickles: Add a tangy contrast with pickles or pickled vegetables.
- Gravy: A side of vegan gravy complements this dish nicely.
Expert Tips for Mastering Jamie Oliver’s Vegan Shepherd Pie
- Use Waxy Potatoes for Topping: Waxy potatoes, like Yukon Gold, make for creamy mashed potatoes.
- Let the Filling Thicken: Simmer the filling until thick to prevent it from being too watery.
- Add Herbs for Flavor: Fresh thyme or rosemary adds a depth of flavor to the filling.
- Create Texture on the Potato Topping: Use a fork to create ridges on the mashed potatoes for a crispy golden top.
- Let it Rest Before Serving: Allow the pie to cool slightly after baking to make it easier to serve.
Variations of Jamie Oliver’s Vegan Shepherd Pie
- Sweet Potato Topping: Use mashed sweet potatoes for a slightly sweeter flavor.
- Add Peas and Corn: Stir in peas or corn for added color and sweetness.
- Top with Cauliflower Mash: For a lower-carb version, use mashed cauliflower.
- Add Spinach: Stir in fresh spinach at the end of cooking the filling for added greens.
- Make It Spicier: Add a pinch of chili flakes for a bit of heat.
How to Store Leftover Jamie Oliver’s Vegan Shepherd Pie
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
How to Reheat Jamie Oliver’s Vegan Shepherd Pie
- In the Oven: Reheat at 180°C (350°F) for about 15-20 minutes until warmed through.
- In the Microwave: Place a portion in a microwave-safe dish and heat in 1-minute intervals until hot.
Nutrition Value (Per Serving)
- Calories: 350 kcal
- Protein: 8g
- Fat: 10g
- Carbohydrates: 55g
- Fiber: 10g
Can I make Jamie Oliver’s Vegan Shepherd Pie ahead of time?
Yes, you can make this shepherd’s pie ahead of time. Assemble the dish, then cover and refrigerate it for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if starting from cold.
What can I use instead of lentils in Jamie Oliver’s Vegan Shepherd Pie?
Chickpeas or black beans are good alternatives to lentils in this recipe. They provide similar texture and protein, though the flavor will vary slightly.
How can I make the mashed potato topping extra creamy for vegan shepherd’s pie?
Use plant-based milk with a rich consistency, such as oat or almond milk, and add a bit of vegan butter or olive oil. This will make the potatoes smoother and creamier.
Can I freeze Jamie Oliver’s Vegan Shepherd Pie?
Yes, you can freeze this shepherd’s pie. Let it cool completely, then wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven until hot.
Final Words
Jamie Oliver’s Vegan Shepherd’s Pie is a comforting, plant-based dish that’s packed with flavor and nutrients. With its hearty lentil and vegetable filling and creamy mashed potato topping, this pie is a delicious way to enjoy a vegan twist on a classic favorite. Serve it with your favorite sides for a wholesome, satisfying meal that everyone will love!
Print
Jamie Oliver Vegan Shepherd’s Pie
- Prep Time: 20
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Jamie Oliver’s Vegan Shepherd’s Pie is a plant-based take on the traditional shepherd’s pie. It uses lentils and an array of vegetables in place of meat, with a savory tomato and herb-based sauce. This is topped with fluffy mashed potatoes and baked until golden and bubbly.
Ingredients
For the Filling
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery sticks, diced
- 150g mushrooms, chopped
- 1 can (400g) green or brown lentils, drained and rinsed
- 1 tablespoon tomato paste
- 400ml vegetable stock
- 1 can (400g) chopped tomatoes
- 1 teaspoon fresh thyme or rosemary (or 1/2 teaspoon dried)
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
For the Mashed Potato Topping
- 800g potatoes, peeled and cubed
- 3 tablespoons plant-based milk (such as almond or oat)
- 2 tablespoons olive oil or vegan butter
- Salt and pepper to taste
Instructions
In a large pot, add the cubed potatoes and cover with water. Bring to a boil and cook for about 15-20 minutes, or until the potatoes are tender. Drain and return them to the pot. Add the plant-based milk, olive oil or vegan butter, and season with salt and pepper. Mash until smooth and creamy. Set aside.
While the potatoes are cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until softened. Add the mushrooms and cook for an additional 3-4 minutes.
Stir in the drained lentils, tomato paste, vegetable stock, chopped tomatoes, thyme, and season with salt and pepper. Bring the mixture to a simmer and cook for 15-20 minutes until the sauce thickens and the vegetables are tender. Adjust seasoning as needed.
Preheat your oven to 200°C (400°F). Transfer the filling to a baking dish, spreading it evenly. Top with the mashed potatoes, using a fork to create a textured surface for a crispy top.
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and slightly crisp.
Remove from the oven, let cool for a few minutes, and garnish with fresh parsley if desired. Serve hot and enjoy!
