Are you one of those people who always adds tomato sauce to their Shepherds Pie? Then this Vegan Shepherds Pie recipe is for you!
I decided to create this Vegan Shepherds Pie with a delicious tomato base when I realised that every time I would make a Shepherds Pie, there was always someone who MUST completely cover their pie in tomato sauce! I thought why not create a recipe for vegan shepherds pie, which already has that delicious tomato addition?
Thus, going against the status quo of the traditional Shepherds Pie, I introduce you to the best Vegan Tomato Shepherds Pie! Whilst the lovers of the traditional Shepherds Pie are cringing, the tomato sauce devotees are cheering.
Vegan Shepherds Pie
This vegan shepherds pie with lentils is made with 3 main layers. The tomato base, the mashed potato, and the crusty cheese top.
Recipe Tips & Process
1. The Tomato Lentil Base
Use a food processor for your mushrooms to get them extra fine. I also always recommend that you use Shiitake Mushrooms. Shiitake Mushrooms are my favourite to use in meat substitute dishes, because they have that extra chewiness to them, as well as an extra depth of flavour when compared to other mushrooms.
2. And of course... don't forget to add the oats! This step is crucial to make you don't end up with sloppy, slushy pie
3. DON't use a round / oval container. Seriously so hard to get out of the dish when serving! This is the only deep enough dish I own. But please, don't do it to yourself if you own a square or rectangular dish
4. Potato Mash
Use a combination of sweet potato & white potato. Not only is this healthier, but it adds extra flavour & sweetness to the pie
5. Cheesy Top
Cashews will 100% make a creamier sauce, and are the easiest option as they can be boiled for 5 minutes prior to using. If you choose to use sunflower seeds you MUST soak them for 8hrs. Boiling them is not enough, and you will end up with a gritty, bitter cheese sauce (ew!).
I often choose to use sunflower seeds to mix it up. So many Vegan cheese sauces are made with cashews, and I like to ensure we keep a variety within our diets
No cashews or sunflower seeds on hand? NO PROBLEM! I have also successfully made this cheesy top without any cashews or sunflower seeds.
Make sure you bake UNCOVERED. This is to achieve the delicious crispy top. Yum!
Low FODMAP Meal Planning
This Vegan Shepherds Pie forms part of my Low FODMAP Meal Plan. I make it using the leftover tomato lentil sauce from the previous nights Vegan Spaghetti. If you have found yourself here from my Vegan Low FODMAP Meal Plan, Vegan Spaghetti Recipe, or you simply just want to make this a low FODMAP meal, then you should ensure the following:
Vegan Shepherds Pie (Tomato Based)
- 1 can brown lentils, drained and rinsed thoroughly 400g or 14.5oz net weight can
- 150 grams shitake mushrooms
- 2 cans diced or stewed tomatoes 400g or 14.5oz net weight can
- 2 teaspoon balsamic vinegar
- 1 teaspoon oregeno
- 1 handful fresh basil
- 4 tablespoon tomato paste
- 1-2 cloves fresh garlic finely chopped
- 2 tablespoon olive oil, or just use water for frying I always prefer to just use water when cooking
- ⅓ cup rolled oats
- 3 medium sized potatoes can use sweet or white potatoes, or a combination of both
- 2 tablespoon vegan butter
- ⅓ cup unsweetend plant milk I use almond milk
- ½ teaspoon salt I use fine pink himalayan salt
Cheesey Sauce Top
- 150 grams Japanese pumpkin
- ¼ cup cashews or sunflower seeds
- 2 tablespoon nutritional yeast
- 1 cup unsweetened plant milk I use almond milk
- 1 teaspoon salt I use fine pink himalayan salt
- 4-5 tablespoon tomato sauce
- Pre heat your oven to 180° or 350F
- Use a blender to blitz the rolled oats into fine pieces. If you are using leftover lentil sauce from the night before (from my spaghetti bolognese recipe), stir into the mixture. If making from scratch, set aside and proceed to step 2 to make the base
- Dice the shitake mushrooms into fine pieces. Use a food processor if you have one
- Heat a medium size pot and add the garlic, oil (or water), and diced mushrooms. Stir for 3 to 4 minutes, or until mushrooms are brown
- Add tomato paste, oregano and fresh basil. Stirring for another 2 minutes
- Add lentils, canned tomatoes and vinegar. Bring the pot to simmer and then reduce heat. Allow the sauce to simmer on very low heat for approximately 10 minutes
- Turn of heat, and transfer to a deep baking dish
- Stir in the oats
- Spread tomato sauce evenly across the top
- Peel and boil the mash potatoes for approximately 10 to 15 minutes, or until very soft
- Drain the water from the pot
- Mash potatoes with a handheld masher
- Add butter, salt, and milk. Stirring until completely mixed. Dont over mix!
- Layer your mashed potato over your lentil and tomato sauce base
- Cut into pieces and boil the Japanese pumpkin for approximately 12 minutes, or until soft
- If using sunflower seeds, make sure to soak prior for at least 8 hours. If using cashews, you can soak prior for up to 8 hours, or you can add to boiling water for 5 minutes. I like to add the cashews to the same boiling water as the japanese pumpkin
- Drain and add all ingredients to a blender. Pumpkin, cashews / sunflower seeds, nutritional yeast and unsweetened plant milk. Blend until smooth
- As the last layer of the pie, pour the blended cheese on top of the mashed potato
- Transfer your pie to the oven and bake for 20 minutes. Make sure to bake uncovered so the top forms a crispy layer