Gluten-Free, Vegan Shepherd’s Pie is extraordinarily good comfort food. The type of comfort food that’s perfect for anytime of the year. I like to make several Shepherd’s Pies and freeze them for when I’m craving the love you can only get from a rich, wholesome dish topped with creamy, crispy mashed potato.

When I have a rare free weekend where I can enjoy the company of my family I love to cook a meal like this together. The hot oven on a cold day is a lovely thing. And, after enjoying the process of cooking we can sit down together and enjoy a glass of wine, a fantastic Shepherd’s Pie and maybe a wonderful Broccoli, Kale and Pea Salad.

There are a million (or so!) versions of Shepherd’s Pie and I’m aware that they’re usually made with meat and a specific type of meat at that. Plus the gravy shouldn’t have tomato in. And, I’m sure there are other rules I’m breaking. So, that said, this is my version, the way I like it. And, I don’t care about the rest.

Allergy Information – Gluten-Free, Vegan Shepherd’s Pie

Gluten-Free, Vegan Shepherd’s Pie is also… coconut free, garlic free, lupin free, mustard free, onion free, peanut free, sesame free, soya free*, tree nut free.

*For soya free, leave out the tamari.

Top Tips – Gluten-Free, Vegan Shepherd’s Pie

I like to use half-and-half, dried red and green lentils. Green lentils maintain their shape and texture whereas, red lentils break down to form a smooth purée. You can change the proportions, if you like, to get more, or less, ‘bite’ from the green lentils.

You can sub arrowroot for cornstarch if you don’t have it.

Shepherd’s Pie freezes really well. Allow them to cool thoroughly before putting in a suitable container (if they’re not already in one) and placing in the freezer.

You can find out exactly when the different varieties of veg that are in-season in the UK by checking out my FREE Seasonal Produce Posters. There are two posters you can save and/ or print to use as quick reference guides for UK Seasonal Produce. Click the button below to sign-up and download.

Recipe – Gluten-Free, Vegan Shepherd’s Pie

Difficulty medium
Serves 6
Preparation time 10 minutes
Cooking time 80 minutes

Ingredients – Gluten-Free, Vegan Shepherd’s Pie – Filling

1 stick celery
1 medium carrot
2 tablespoons vegetable oil
2 sprigs of fresh rosemary
4 sprigs of fresh thyme
2 dried bay leaves
100 grams dried red lentils
100 grams dried green lentils
2 tablespoons arrowroot
3 tablespoons tamari
300 millilitres passata
600 millilitres vegetable stock
1 teaspoon sea salt flakes
1 teaspoon freshly ground black pepper

Ingredients – Gluten-Free, Vegan Shepherd’s Pie – Mash topping

1 kilogram floury potatoes (e.g. Maris Piper)
2 tablespoons vegan margarine
2 teaspoons sea salt flakes
0.5 teaspoon freshly ground black pepper
2 tablespoons unsweetened plant milk (optional)

Method – Gluten-Free, Vegan Shepherd’s Pie – Filling

1. Clean and dice the carrot and celery to a one centimetre dice
2. Place a large pan over a medium heat and add the vegetable oil. Add the carrot and celery to the pan and sauté for a few minutes until slightly softened
3. Roughly chop the rosemary, pull the thyme from the stems and add all the herbs to the pan with the bay leaves and stir
4. Add the red and green lentils to the pan and stir, add the passata (rinse the container with a little water to get all the juice!) and half the vegetable stock and stir well. Bring to a simmer and cook for around 20 minutes
5. Add the rest of the vegetable stock to the pan with the tamari and slat and pepper. Slake the arrowroot with a little cold water and add to the pan. Stir well and simmer for a further 20 minutes until the lentils are just soft
6. Pour the lentil filling into an ovenproof dish that isn’t too deep.

Method – Gluten-Free, Vegan Shepherd’s Pie – Mash topping

1. Whilst the lentil filling is cooking clean the potatoes and cut into even sized chunks (I usually cut to approximately 4 centimetres across)
2. Place the potatoes in a large pan and just cover with cold water. Add one teaspoon of sea salt flakes to the pan, put the lid on a place on a medium-high heat
3. Bring the pan to a boil, remove the lid and reduce the heat to a simmer. Simmer the potatoes until the potatoes are soft (usually around 12-15 minutes)
4. When the potatoes are soft drain them and place them back in the pan on a very low heat to remove all moisture. This should only take a few seconds
5. Add the margarine, one teaspoon sea salt flakes and freshly ground black pepper and mash until smooth. If you want a softer mash add a few tablespoons of unsweetened plant milk.

Method – Gluten-Free, Vegan Shepherd’s Pie – Assembly

1. Heat the oven to 180 C (fan)
2. With the lentil filling in the ovenproof dish, carefully spread the mashed potatoes evenly over the top and make a rough patterns across the top with a fork
3. Place on a baking sheet (in case of any leaks) and bake in the oven for 40 minutes
4. Serve hot!