This delicious vegetarian shepherd’s pie by Jamie Oliver is a hearty, comforting meal perfect for any night. With creamy mashed potatoes, mushrooms, lentils, and chickpeas, it’s quick, nutritious, and easy to prepare. You can easily swap ingredients based on what you have in your kitchen, making it a flexible and satisfying dish for all.
Ingredients Needed
- 600g (1.3 lb) Maris Piper potatoes
- 600g (1.3 lb) sweet potatoes
- 40g (3 tbsp) dairy-free margarine (or butter if not vegan)
- 1 onion
- 2 carrots
- 3 cloves of garlic
- 2 sticks of celery
- Olive oil
- 1 tbsp coriander seeds
- ½ a bunch (10g) fresh thyme
- 350g (12 oz) chestnut mushrooms
- 12 sun-dried tomatoes
- 2 tbsp balsamic vinegar
- Optional: vegan red wine (or regular red wine if not vegan)
- 100ml (3.4 fl oz) vegetable stock
- 1 x 400g (14 oz) tin of lentils
- 1 x 400g (14 oz) tin of chickpeas
- 5 sprigs fresh flat-leaf parsley
- 2 sprigs fresh rosemary
- 1 lemon
- 30g (1 oz) fresh breadcrumbs
How To Make Vegetarian Shepherds Pie
- Preheat the oven: Preheat the oven to 200°C (400°F/gas 6).
- Prepare the potatoes: Peel and chop the Maris Pipers and sweet potatoes into rough 2cm (1 inch) chunks. Place the Maris Pipers in a pan with cold salted water, bring to a boil, then simmer for 10–15 minutes. Add the sweet potatoes after 5 minutes. Drain, let them steam dry, return to the pan with margarine, and mash until smooth. Set aside.
- Cook the vegetables: Peel and finely slice the onion, carrots, and 2 garlic cloves. Trim and finely slice the celery. Heat olive oil in a medium pan, add the vegetables, and cook for 10 minutes. Bash coriander seeds in a pestle and mortar until fine, then add to the pan along with the thyme leaves.
- Add mushrooms and sun-dried tomatoes: Roughly chop the chestnut mushrooms and sun-dried tomatoes. Add them to the pan with balsamic vinegar and 2 tbsp of sun-dried tomato oil. Cook for a further 10 minutes.
- Add wine and stock: If using, pour in the wine, increase the heat, and cook until it bubbles away. Stir in the vegetable stock, lentils, and chickpeas (including the juices). Let the mixture simmer for 5–10 minutes until slightly thickened and reduced.
- Add herbs and assemble: Pick and roughly chop the parsley leaves, then stir them into the pan. Season with salt and pepper to taste. Transfer the mixture to a baking dish (approximately 25cm x 30cm/10″ x 12″).
- Top with mash: Spread the mashed potatoes over the filling and use the back of a spoon to rough up the surface.
- Prepare garlic and breadcrumbs: Finely slice the remaining garlic clove. Place it in a bowl with the rosemary leaves, lemon zest, breadcrumbs, and 1 tbsp of olive oil. Mix well, then sprinkle the mixture over the mash.
- Bake and grill: Place the dish in the oven for 10 minutes, or until piping hot. Then, place it under the grill for an additional 2–3 minutes until the top is golden and crispy.
- Serve: Serve the shepherd’s pie with seasonal greens.
Recipe Tips
- Mash the potatoes well: For a smooth, creamy topping, ensure your potatoes are mashed thoroughly, and let them steam dry before mashing to avoid excess moisture.
- Use a mix of mushrooms: Combine chestnut mushrooms with other types like button or shiitake for more flavor and texture in the filling.
- Don’t skip the sun-dried tomatoes: They add a rich, tangy depth of flavor to the dish, making it extra special.
- Let the filling thicken: Allow the lentil and chickpea mixture to simmer for 5–10 minutes to thicken before transferring it to the baking dish for better consistency.
- Top with crispy breadcrumbs: The breadcrumbs on top add a nice crunch. Make sure to toast them under the grill until golden for that perfect crispy finish.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover vegetarian shepherd’s pie cool to room temperature before storing it in an airtight container. It will keep in the fridge for up to 3 days.
- Freeze: If you want to freeze it, make sure it cools completely, then store it in a freezer-safe container for up to 1 month. Thaw in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the pie in an oven-safe dish and cover with foil. Heat for 20-25 minutes, then remove the foil and bake for an additional 5 minutes until the top is crispy.
Nutrition Facts
Serving Size: 1 serving (approximately 1/8 of the recipe)
- Calories: 389
- Total Fat: 16.3g
- Saturated Fat: 2.7g
- Total Carbohydrate: 51.3g
- Dietary Fiber: 9.7g
- Sugars: 10g
- Protein: 11.2g
Try More Jamie Oliver Recipes:
- Jamie Oliver Vegetarian Enchiladas
- Jamie Oliver Vegetarian Cottage Pie
- Jamie Oliver Vegetarian Lasagna
- Jamie Oliver Vegetarian Chilli
Jamie Oliver Vegetarian Shepherds Pie
Description
This delicious vegetarian shepherd’s pie by Jamie Oliver is a hearty, comforting meal perfect for any night. With creamy mashed potatoes, mushrooms, lentils, and chickpeas, it’s quick, nutritious, and easy to prepare. You can easily swap ingredients based on what you have in your kitchen, making it a flexible and satisfying dish for all.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 200°C (400°F/gas 6).
- Prepare the potatoes: Peel and chop the Maris Pipers and sweet potatoes into rough 2cm (1 inch) chunks. Place the Maris Pipers in a pan with cold salted water, bring to a boil, then simmer for 10–15 minutes. Add the sweet potatoes after 5 minutes. Drain, let them steam dry, return to the pan with margarine, and mash until smooth. Set aside.
- Cook the vegetables: Peel and finely slice the onion, carrots, and 2 garlic cloves. Trim and finely slice the celery. Heat olive oil in a medium pan, add the vegetables, and cook for 10 minutes. Bash coriander seeds in a pestle and mortar until fine, then add to the pan along with the thyme leaves.
- Add mushrooms and sun-dried tomatoes: Roughly chop the chestnut mushrooms and sun-dried tomatoes. Add them to the pan with balsamic vinegar and 2 tbsp of sun-dried tomato oil. Cook for a further 10 minutes.
- Add wine and stock: If using, pour in the wine, increase the heat, and cook until it bubbles away. Stir in the vegetable stock, lentils, and chickpeas (including the juices). Let the mixture simmer for 5–10 minutes until slightly thickened and reduced.
- Add herbs and assemble: Pick and roughly chop the parsley leaves, then stir them into the pan. Season with salt and pepper to taste. Transfer the mixture to a baking dish (approximately 25cm x 30cm/10″ x 12″).
- Top with mash: Spread the mashed potatoes over the filling and use the back of a spoon to rough up the surface.
- Prepare garlic and breadcrumbs: Finely slice the remaining garlic clove. Place it in a bowl with the rosemary leaves, lemon zest, breadcrumbs, and 1 tbsp of olive oil. Mix well, then sprinkle the mixture over the mash.
- Bake and grill: Place the dish in the oven for 10 minutes, or until piping hot. Then, place it under the grill for an additional 2–3 minutes until the top is golden and crispy.
- Serve: Serve the shepherd’s pie with seasonal greens.
Notes
- Mash the potatoes well: For a smooth, creamy topping, ensure your potatoes are mashed thoroughly, and let them steam dry before mashing to avoid excess moisture.
- Use a mix of mushrooms: Combine chestnut mushrooms with other types like button or shiitake for more flavor and texture in the filling.
- Don’t skip the sun-dried tomatoes: They add a rich, tangy depth of flavor to the dish, making it extra special.
- Let the filling thicken: Allow the lentil and chickpea mixture to simmer for 5–10 minutes to thicken before transferring it to the baking dish for better consistency.
- Top with crispy breadcrumbs: The breadcrumbs on top add a nice crunch. Make sure to toast them under the grill until golden for that perfect crispy finish.
Jamie Oliver Vegetarian Shepherds Pie