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–+ servings
A bowl of Miso Mushroom Shepherds Pie
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Miso Mushroom Shepherd's Pie (dairy and soy-free)

The humble Shepherd's Pie is a classic British dinner. I've given it a plant based makeover thanks to miso and mushrooms!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, Main Course
Cuisine: British
Diet: Vegan, Vegetarian
Keyword: black pepper, carrot, miso, mixed herbs, mushrooms, onion, peas, potato, red miso, salt, vegetable stock
Servings: 4 people
Calories: 463.13kcal

Ingredients

  • 4 potatoes peeled and quartered
  • 1 tbsp vegetable oil
  • 1 large onion diced
  • 1 pinch salt
  • 2 large carrots peeled and diced
  • 250 grams mushrooms roughly chopped
  • 250 grams puy lentils pre-cooked
  • 3 cloves garlic minced
  • 1 tbsp tomato puree
  • 1 tsp red miso paste
  • 1 tbsp cornflour
  • 1 tbsp mixed herbs dried
  • 500 ml vegetable stock
  • 150 grams peas frozen
  • 75 ml non-dairy milk e.g. soy milk or oat milk
  • 3 tbsp non-dairy butter e.g. Flora or Naturli
  • salt and pepper to taste
Metric - US Customary

Instructions

  • Place the potatoes into a pan hot boiling water and cook for 15-20 minutes or until they are soft.
  • Drain the potatoes and leave in the hot pan (off the heat of the hob) so that any leftover moisture evaporates.
  • In the meantime, heat the vegetable oil in a pan and add the onions and carrots with the pinch of salt.
  • Cook the onion and carrot for 8 - 10 minutes or until they have softened.
  • Add the mushrooms, lentils and garlic to the pan and cook for another 8 - 10 minutes or until the mushrooms have softened and any additional moisture has begun to cook off.
  • Add the tomato puree, miso paste, cornflour and mixed herbs then stir until well combined. You want to avoid the cornflour forming any lumps.
  • Pour in the vegetable stock and simmer for 10 minutes or until the sauce has thickened.
  • In the meantime, mash the potatoes along with the non-dairy milk and butter. Season with a little salt and pepper.
  • Stir the frozen peas into the miso mushroom mix before transferring to an oven dish.
  • Top with the mashed potatoes (using a piping bag with a star nozzle to create a pretty pattern) until the whole pie is covered.
  • Place into the oven at 180C / 356F / gas mark 4 for 10-15 minutes until the gravy is bubbling and the top is browned and crispy.

Nutrition

Calories: 463.13kcal | Carbohydrates: 68.64g | Protein: 16.63g | Fat: 14.14g | Saturated Fat: 4.84g | Trans Fat: 1.56g | Sodium: 690.02mg | Potassium: 1420.59mg | Fiber: 13.32g | Sugar: 10.62g | Vitamin A: 6752.13IU | Vitamin C: 66.98mg | Calcium: 90.95mg | Iron: 3.04mg