Name: Vegan Shepherd’s Pie
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 4
Ingredients: 1.4kg maris piper potatoes, peeled and halved, or quartered if large; 250g cabbage, chopped; 3 tbsp olive oil; 1 large brown onion, diced; 2 carrots, finely chopped; 1 celery stick, finely sliced; 2 garlic cloves, crushed or grated; 2 tbsp balsamic vinegar; 250g sliced mushrooms; 2 tbsp tomato purée; 1 tsp nutritional yeast, plus 1 tbsp; 1.4L low-salt vegetable stock, hot (check for gluten free); 320g dried brown or green lentils; 2 tsp dried mixed herbs; 2 dried bay leaves; 250ml oat milk; 1 tbsp sunflower seeds; 5 walnuts; 1 tbsp milled flaxseed

Vegan Shepherd’s Pie

By OcadoLife

Published on 09 December 2025

A plant-powered comfort classic, this Vegan Shepherd’s Pie is turbo-charged with slow-cooked veg to build bold, layered flavour. Sarah Bentley, founder of vegan cookery school Made In Hackney and author of We Cook Plants, crowns this dish with a sweet cabbage mash with nutty, umami crumb. This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.

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Time and servings

1 hr 20 minsTotal time

4Servings

15 minsPrep time

1 hr 5 minsCooking time

Ingredients

1.4kg maris piper potatoes, peeled and halved, or quartered if large
250g cabbage, chopped
3 tbsp olive oil
1 large brown onion, diced
2 carrots, finely chopped
1 celery stick, finely sliced
2 garlic cloves, crushed or grated
2 tbsp balsamic vinegar
250g sliced mushrooms
2 tbsp tomato purée
1 tsp nutritional yeast, plus 1 tbsp
1.4L low-salt vegetable stock, hot (check for gluten free)
320g dried brown or green lentils
2 tsp dried mixed herbs
2 dried bay leaves
250ml oat milk
1 tbsp sunflower seeds
5 walnuts
1 tbsp milled flaxseed

Method

Step 1
Put the potatoes in a large pan of water with a pinch of salt; bring to the boil. Simmer for 25 mins or until soft. Add the cabbage for the final 2-3 mins, then drain.
Step 2
Meanwhile, heat 1 tbsp oil in a pan over medium heat. Add the onion, carrot, celery and garlic and cook for 5 mins. Stir in the balsamic vinegar and cook for 5 mins more, stirring regularly.
Step 3
Stir in the mushrooms and cook for another 5 mins, then add the tomato purée. Stir the 1 tsp nutritional yeast into the stock, then add 1.2L to the pan with the lentils, mixed herbs, bay and a grind of black pepper. Cover and cook for 20 mins.
Step 4
Drain the potatoes and cabbage, then return to the pan with the oat milk and remaining 2 tbsp oil. Mash well, then season to taste. Preheat the oven to 220°C/200°C fan/gas 7.
Step 5
Check the lentils. If they look a bit dry, add the remaining 200ml stock and cook for 8 mins. If a little thin, stir in 2 tbsp of the mash. Transfer to a baking dish; top with the mash.
Step 6
For the topping, blitz the sunflower seeds, walnuts, remaining 1 tbsp nutritional yeast and a pinch of black pepper in a high-speed blender to a chunky crumb. Tip into a bowl and mix with the flaxseed. Sprinkle over the mash.
Step 7
Bake for 20 mins or until golden. Chill leftovers for up to 2 days or freeze for up to 3 months.

Vegan Shepherd’s Pie