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14th & 15th March 2020

Alexandra Palace

Spicy Lentil Shepherd’s Pie

Spicy Lentil Shepherd’s Pie

PlantBased magazine's resident chef, Katy Simmons, will be joining us at Vegan Life Live to share her expertise and her love for vegan food. Try her spicy lentil shepherd's pie, topped with a mix of white and sweet potatoes. 



  • 2 carrots, peeled and chopped

  • 2 leeks, washed and sliced
  • 1 white onion, peeled and finely chopped
  • 1 mild, red chilli, deseeded and finely chopped
  • 4 cloves garlic, peeled and chopped
  • 400g cooked, tinned green or brown lentils, drained and rinsed
  • 400g tinned, chopped tomatoes
  • 100g (1 ¼ cups) mushrooms, roughly chopped
  • 100g (½ cup) spinach, washed
  • 2 tbsp vegan gravy granules
  • 1 tsp dried mixed herbs
  • 2 tbsp vegan Worcestershire sauce
  • 1 tsp sugar
  • 4 stalks fresh thyme
  • 2 tbsp olive oil
  • Sea salt and black pepper, to taste

For the potato topping: 

  • 750g (3 ½ cups) white potatoes, peeled and diced
  • 500g (2 cups) sweet potatoes, peeled and diced
  • 3 tbsp whole grain mustard
  • 3 tbsp nutritional yeast
  • 2 tbsp non-dairy butter
  • 1 tbsp non-dairy milk
  • Sea salt and black pepper, to taste
  • Fresh thyme leaves, to garnish


  1. In a large casserole dish or pan, heat the olive oil over a medium heat. Add the onions, leeks and garlic and sauté for a few minutes until  softened.
  2. Add the rest of the filling ingredients to the pan along with 500ml water. Bring to the boil and leave to simmer for 30 minutes.
  3. Place both types of potato in a large pan of salted, boiling water and cook for 10 minutes or until tender. Drain, and leave to steam dry for a few minutes. Add all the other  ingredients for the topping and mash well, until very smooth.

Nutrition (per 100g)

  • Calories: 99
  • Fat: 2.2g
  • Saturates: 0.4g
  • Carbohydrates: 15g
  • Sugars: 2.5g
  • Protein: 3.8g
  • Salt 0.35g

Recipe from the PlantBased Kitchen

See Katy at Vegan Life Live with two cookery demonstrations. 

Exploring Seitan 
Saturday 10th February 
16.00 - 16.30

Exploring Tofu
Sunday 11th February 
14.00 - 14.30

All cookery demos and talks at Vegan Life Live are free of charge after entry.

Book tickets now.

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