Vegan Shepherd’s Pie

This vegan shepherd’s pie is comforting, healthy, delicious and really easy to make.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Servings: 4 people
Calories: 302kcal


  • 600 g Chickpea lentil cooked
  • 1 tbsp Coconut oil
  • 1 Onions white onion chopped
  • 1 Baby red onion chopped
  • 2 Garlic chopped
  • 1 tbsp Ginger grated
  • 1 tbsp Cumin Seeds
  • 1 tbsp Cinnamon
  • 1 tbsp Maple Syrup
  • 400 g Tomatoes chopped, canned
  • 350 g Vegetable stock
  • 735 g Sweet Potato peeled, chopped
  • 1 tsp Cumin Seeds
  • 100 ml Coconut milk
  • 1 tsp Active dry yeast


  • Preheat the oven to 175C/350F.
  • Start making the filling: add the coconut oil to a saucepan and gently fry the onions, ginger, garlic, and spices until soft and tender.
  • Add in the rest of the filling ingredients cooked lentils, white and red onion, 1 tbsp cumin, cinnamon, maple syrup, tomatoes, and vegetable stock, bring to the boil, then leave to simmer it.
  • Meanwhile for the mash - add the sweet potatoes to a pan of boiling water, bring to the boil until softened
  • Drain the water from the pan of potatoes, then add the rest of the mash ingredients cumin and coconut milk and mash until smooth.
  • Add the filling to a large baking dish or 4 small dishes, then add the mash on top and a sprinkle of nutritional yeast.
  • Bake in the oven for 20 minutes, then serve with fresh coriander