RECIPES BY Rhiannon Lambert

Plant-based Shepherd’s Pie

  • 45 minutes
  • 4
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Essential Ingredients

600g sweet potatoes, peeled and chopped into 2cm chunks
1 tbsp butter or coconut oil
1 tbsp olive oil
1 onion, finely chopped
1 carrot, thinly sliced
2 garlic cloves, minced
Few sprigs of thyme, leaves picked
500g Quorn mince
175g mushrooms, roughly chopped
6 small sun-dried tomatoes from a jar, roughly chopped, plus 2 tbsp oil from the jar
250ml vegetable stock
150g cooked puy lentils
1 tbsp balsamic vinegar
Handful of parsley, chopped
Salt and black pepper
To top: 1 tbsp olive oil, 1 tsp dried rosemary, grated zest of 1 lemon


  1. Put the sweet potatoes into a large pan of cold water and place over a high heat. Bring to the boil, then simmer for 10–15 minutes, or until tender.
  2. Drain the potatoes, making sure they are as dry as possible, before returning them to the same pan. Add the butter or coconut oil and season with a pinch of salt and pepper. Mash until smooth, then set aside.
  3. Meanwhile, add the olive oil to a large pan and sauté the onion and carrot over a medium heat for 3–4 minutes. Add the garlic, thyme and mince and cook for 5–10 minutes, or until browned all over.
  4. Then add the mushrooms, sun-dried tomatoes and oil from the jar, stock, lentils and balsamic vinegar. Bring to the boil, then reduce to a simmer and cook for another 15–20 minutes until the sauce is thickened and reduced. Meanwhile, preheat the oven to 180°C fan/200°C/400°F/gas mark 6.
  5. Stir in the parsley, season to taste and transfer the mixture to a baking dish. Spread the mash over the top, scuffing it up with the back of a spoon or a fork, then drizzle with the oil and sprinkle with rosemary and lemon zest. Transfer to the oven for 10-15 minutes, or until piping hot, and finish off under the grill for a crispy golden top.