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Vegan Shepherd’s Pie | Recipe

This January, we were thrilled to have Louise Kelly of I’m a little vegan join us as our first DataBites speaker of 2021! Vegan food consultant and blogger, Louise also works with SuperValu Ireland and has appeared on Irish TV on shows such as Ireland AM with her fantastic recipes.
Louise shared plenty insights into how to go vegan, where to start, and an amazing recipe for Shepherd’s Pie which you can find below!

Vegan shepherds pie {Recipe}

Serves 4 to 6



  • 1.25 kg (roughly) potatoes
  • 100ml oat milk
  • 50ml olive oil
  • 50g vegan butter melted
  • Heaped tbls vegan mayo
  • 1 tsp Dijon mustard
  • 250g of dried lentils
  • 1 tbsp vegetable bouillon powder
  • 1 carrot
  • 50g petit pois
  • 1 shallot
  • 1 tbsp nutritional yeast flakes
  • 1 tbsp cumin powder
  • 1 tbls dried thyme
  • 1 tbls dried parsley
  • 1 tsp smoked paprika
  • 100ml passata
  • 2 tbsp tomato ketchup
  • 1 tbsp kecap manis (sweet soy sauce)
  • Salt and pepper to season

For the potatoes –

  1. Peel and chop your potatoes
  2. Place in a pot of cold water
  3. Bring to the boil, reduce to a simmer until cooked through
  4. Drain and mash
  5. Add your olive oil, vegan butter, vegan mayo and oat milk Stir through and season with salt and pepper

For the lentils –

  1. Place the lentils in a pot and cover with cold water.
  2. Stir in a heaped tbls of veg bouillon.
  3. Bring to boil for 10 min and then reduce to a simmer for 35-40 minutes
  4. Remove from the heat and drain off any excess liquid.
  5. Add in the cumin, smoked paprika, nutritional yeast flakes, Bisto vegetable granules, thyme and parsley
  6. Stir through and then add the tomato ketchup, passata and kecap manis
  7. Peel, chop and sauté one shallot in oil
  8. Peel, chop, boil and then drain the carrot
  9. Boil the petit pois in salted water and then drain
  10. Add the shallot, carrot and petit pois to the lentil mix
  11. Adjust seasoning with salt and pepper as needed
  12. Stir through and then spoon into an ovenproof dish
  13. Spoon the mashed potato evenly on top
  14. Place in the oven at about 180c for 30 min or until golden brown.
  15. Finish with a little more vegan butter on top and/or vegan cheese (the vegan cheese melts better when placed between the lentils and mash)


Brands used by Louise:

  • Milk – Flahavans Organic Oat Milk
  • Butter – Flora salted butter in the paper wrapper
  • Mayo – Follow your heart veganaise
  • Olive oil – Kalamata Greek from the real olive company
  • Dijon mustard – Maille
  • Salt – Maldon
  • Bouillon – Dr Coys
  • Ketchup – mama bear
  • Kecap mania (sweet soy sauce) Jia Jia market on the coal Quay
  • Passata – Bunalun organic with herbs
  • Nutritional yeast flakes – Engevita
  • Gravy granules – Bisto veg granules (red and brown box vegan too)


If you liked this vegan dish, make sure to check out our vegan offerings available for click-and-collect:

The MET Vegan Box



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