Jamie Oliver Vegetarian Shepherds Pie

There’s something about shepherd’s pie that just hits a little differently when the weather turns — when the evenings get darker and you realise you’ve put on socks inside for the first time in months. It’s the kind of dinner you want bubbling away in the oven while you’re wrapped in a jumper two sizes too big and “just resting your eyes” on the sofa.

This veggie version is all comfort, no compromise. A double mash topping (Maris Piper and sweet potato — hello, silky goodness) over a savoury filling full of mushrooms, lentils, chickpeas, and a hit of balsamic. And don’t get me started on the crispy garlicky topping. I’ve made this for family dinners and solo leftovers, and honestly? It holds its own next to the classic meaty version. Maybe better, depending on who’s eating.

Why You’ll Love It

• Two kinds of potato in the mash — double the flavour, double the fun
• Full of hearty veg and pulses, but still cozy and indulgent
• That breadcrumb topping? Crunchy heaven
• Great for batch cooking — reheats like a dream
• Naturally vegetarian and easy to make vegan
• You don’t miss the meat — promise

Ingredients

• 600g Maris Piper potatoes
• 600g sweet potatoes
• 40g dairy-free margarine (or butter)
• 1 onion
• 2 carrots
• 3 cloves garlic
• 2 sticks celery
• Olive oil
• 1 tbsp coriander seeds
• ½ bunch fresh thyme (about 10g)
• 350g chestnut mushrooms
• 12 sun-dried tomatoes
• 2 tbsp balsamic vinegar
• Optional: splash of red wine (vegan if needed)
• 100ml vegetable stock
• 1 x 400g tin lentils
• 1 x 400g tin chickpeas
• 5 sprigs flat-leaf parsley
• 2 sprigs rosemary
• 1 lemon (zest only)
• 30g fresh breadcrumbs
• Sea salt & black pepper

How to Make It

Start with the mash:

Peel and chop both potatoes into chunks (about 2cm). Boil the Maris Pipers in salted water for 5 mins, then add the sweet potato and cook for another 10–15 until all are tender. Drain, steam dry, then mash with margarine, salt, and pepper until smooth.

Build the flavour base:

While the spuds cook, finely slice the onion, carrot, garlic (save 1 clove for later), and celery. Fry in olive oil on medium heat until soft — about 10 minutes. Bash coriander seeds and add with thyme leaves.

Load in the savoury bits:

Chop the mushrooms and sun-dried tomatoes. Stir into the pan with the balsamic, two spoonfuls of oil from the sun-dried tomato jar, and a splash of wine if you’re using it. Let it bubble, then add the stock, lentils, and chickpeas (juice and all). Simmer 5–10 minutes until thickened slightly.

Bring the herb game:

Roughly chop the parsley and stir it through the filling. Season well, taste it (important!), then pour into a 25x30cm baking dish.

Spread that mash:

Dollop the mash on top and spread it evenly, using the back of a spoon to scuff the top — more scuffing = more crispy edges.

Crunchy topping moment:

Slice the last garlic clove. Mix it in a bowl with rosemary leaves, lemon zest, breadcrumbs, and a splash of oil. Scatter over the pie.

Bake until golden and cozy:

Pop it in the oven at 200°C for 10–15 minutes until piping hot. Then switch to grill for 2–3 minutes to crisp up the topping. Don’t wander off — it goes golden fast.

Common Mistakes and How to Dodge Them

My mash is too wet.
Steam dry the potatoes after draining — don’t skip that bit. And go easy on the margarine.

Filling tastes bland.
Season every step — the mushrooms, lentils, mash. A splash of vinegar and herbs go a long way, but salt brings it together.

Topping burned!
The grill is fierce. Set a timer and keep your eye on it — two minutes is often enough.

Too soupy underneath?
Let the filling simmer until it thickens. The chickpea and lentil liquid helps, but you want it rich, not watery.

Storage and Reheating

• Fridge: Keeps 3–4 days, covered
• Freezer: Perfect for freezing — just cool completely first
• Microwave: Quick and easy, but mash might soften
• Oven: Best reheating method — 180°C for 20 minutes, cover with foil then uncover to re-crisp

Frequently Asked Questions

Can I make this vegan?
Yes — just use dairy-free margarine and check your wine is vegan if using. It’s already 95% there.

Can I swap the mushrooms?
Sure! Try finely chopped aubergine or even courgette. Or add more pulses if you hate mushrooms (no judgement).

What goes well with it?
Steamed greens, a mustardy side salad, or just a big ol’ chunk of crusty bread.

Can I use tinned mash or instant?
Technically yes… but please don’t. The fresh mash is half the magic.

Nutrition Facts (Per Serving):

• Calories: ~480 kcal
• Fat: 17g
• Carbs: 60g
• Protein: 15g
• Sodium: Moderate
• Sugar: ~9g (from sweet potato and carrots)