Serious Vegan Shepherd's Pie!

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Shepherd’s pie is a classic, and this one was totally delicious, filling and pretty healthy! Make it tonight, people will love it.

500g potatoes (peeled and cut into 1″ chunks)
500g sweet potatoes (peeled and cut into 1″ chunks)
50g dairy free butter
2 tbsp sun dried tomato oil
1 white onion (finely sliced)
4 cloves of garlic (minced)
2 carrots (finely sliced in to small pieces)
2 sticks of celery (finely sliced into small pieces)
½ a bunch of fresh thyme leaves (roughly chopped)
150g garden peas
350 g mushrooms (chopped into small chunks)
10 sun-dried tomatoes (minced)
1 tbsp tomato puree
2 tablespoons balsamic vinegar
4 tbsp red wine
100 ml vegetable stock
400g lentils (pre packed & cooked)
400 g tin of chickpeas (drained)
5 tbsp fresh parsley
Salt and pepper (to taste)
2 sprigs of fresh rosemary (very, very finely minced)
30g panko breadcrumbs
1/2 lemon (juice and zest)


1 Put the potatoes into a large pan, cover the chunks with cold water, put the pan on the stove, bring it to the boil and cook them for 15 minutes (add the sweet potatoes to the pan after 5 minutes
2 Take the potatoes off the hob and drain the water with colander
3 Pour the potatoes back into the pan, add the dairy free butter, season with salt and pepper and mash the potatoes up into a nice smooth, thick mash
4 Pour the sun dried tomato oil into a frying pan and fry the onions until they start to turn translucent
5 Add the garlic and thyme leaves and cook them until you’ve released the aromas
6 Add the carrots and the celery to the pan and stir everything round constantly until they’re sweating and getting soft
7 Add the sun dried tomatoes and mushrooms to the pan and stir them round until the mushrooms are beginning to sweat
8 Pour the balsamic vinegar, tomato puree, red wine and vegetable stock into the pan and simmer for 10 minutes
9 Pour the chickpeas and lentils into the pan and stir them round so they’re well covered by the juices of the rest of the mixture and simmer on a low heat for 10-15 minutes until it’s well thickened
10 Fold the parsley, lemon juice and the peas into the mixture. Season with salt and pepper
11 Pour the mixture into a baking dish and smooth it out across the bottom
12 Spread the mashed potato over the top of the filling mixture and score the whole top with a fork
13 Sprinkle the panko breadcrumbs, rosemary and lemon zest over the top of the mashed potato top
14 Bake the the pie in the oven at 200℃ for 15 minutes
15 Remove from the oven, serve up with griddled greens


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Unicorn Sparkle Tigers says:

This looks so dulishus I love this recipe so much

Ina Ivanova says:

This channel is gorgeous. Everything looks soo delicious and beautiful. You show everybody how tasty, creative and healthy vegan food is. 👌🏽🥘💖😘

miztri says:

I've never made vegan shepherd's pie before. This looks absolutely delicious and I will not be waiting for the cold weather to make it

Niecey locs says:

Look very delicious

Sharaz Khan says:

made this last night for my vegan wife and wow she loves it!, and so did I, will make again, I roasted the potato's instead with a little olive oil and added some vegan sour cream to the mashing it was delis

Ceolbeats says:

Can bake sweet pot whole then mash

DoRight says:

too bitter for my taste

Sheetal Singh says:

Just made this for the first time and wow it was delicious! Thank you so much for this amazing recipe. This channel is the best ❤️ it deserves so much more recognition. Keep up the good work 👌.

mugforyou says:

❤️ ❤️ ❤️Very Nice ..Awesome !! And Thank You for uploading and sharing us ❤️ ❤️ ❤️

Marian OBrien says:

Where is the recipe.? Please

Stefanie Baker says:

Hi, I would like to try this recipe but you don't say how long you bake it for and what temperature. Thanks.

Irina says:

Looks nice, but why so much oil?

Wildlife gardener Tracey Pye says:

Just made your SP for Sunday dinner. Fabulous! Will be using this again.

Heywood Jablowme says:

5 people are a little dumb and hit the dislike button 😉

Niyn says:

I liked this video but then I had to dislike it because I was the 666th like. I'm sorry. Just know that I love this video.

Julie Ross says:

Good recipe guys but music's awful

Patricia Carroll says:

Cook at what temp and how long for, thanks.

Ant V says:

I’ve just made this and it was so so so good. It’s my first time having this pie. It had so success with my family , one of them thought it tasted like meat

athenrycanadian says:

This looks amazing!

Lynn Hughes says:

What kind of lentils did you use guys?? Does it matter which? xx

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