Shepherds pie

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Chilli con carne generates 5.7 times more CO2e than vegan shepherds pie, and steak and chips generates 10 times as much CO2e.

From Jamie Oliver

Serves 4


  • 300 grams Maris Piper potatoes
  • 300 grams sweet potatoes
  • 20 grams dairy-free margarine
  • 1/2 onion
  • 1 carrot
  • 2 cloves of garlic
  • 1 sticks of celery
  • 1/2 tablespoon coriander seeds
  • olive oil
  • 1/4 bunch of fresh thyme
  • 175 grams chestnut mushrooms
  • 6 sun-dried tomatoes
  • 1 tablespoons balsamic vinegar
  • vegan red wine
  • 50 millilitres organic vegetable stock
  • 1/2 x 400 grams tin of lentils
  • 1/2 x 400 grams tin of chickpeas
  • 2.5 sprigs of fresh flat-leaf parsley
  • 1 sprigs of fresh rosemary
  • 1/2 lemon
  • 15 grams fresh breadcrumbs


  1. Preheat the oven to 200°C.
  2. Peel and chop all the potatoes into rough 2cm chunks. Place the Maris Pipers into a large pan of cold salted water over a medium heat. Bring to the boil, then simmer for 10 to 15 minutes, or until tender, adding the sweet potatoes after 5 minutes.
  3. Drain and leave to steam dry, then return to the pan with the margarine and a pinch of sea salt and black pepper. Mash until smooth, then set aside.
  4. Peel and finely slice the onion, carrots and 2 garlic cloves, then trim and finely slice the celery.
  5. Bash the coriander seeds in a pestle and mortar until fine, then add it all to a medium pan over a medium heat with a good splash of oil. Pick in the thyme leaves, then cook for around 10 minutes, or until softened.
  6. Meanwhile, roughly chop the mushrooms and sun-dried tomatoes, then add to the pan along with the vinegar and 1 tablespoons of the sun-dried tomato oil from the jar.
  7. Cook for a further 10 minutes, then add a splash of wine, turn up the heat, and allow it to bubble away. Stir in the stock, lentils and chickpeas (juice and all), then leave it to tick away for 5 to 10 minutes, or until slightly thickened and reduced.
  8. Pick and roughly chop the parsley leaves, then stir into the pan. Season to taste, then transfer to a baking dish.
  9. Spread the mash over the top, scuffing it up with the back of a spoon.
  10. Finely slice the remaining garlic clove, then place into a bowl with the rosemary leaves, lemon zest, breadcrumbs and 1 tablespoon of oil. Mix well, sprinkle over the mash, then place in the hot oven for around 10 minutes, or until piping hot through.
  11. Place under the grill for a further 2 to 3 minutes, or until golden, then serve with seasonal greens.
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