Shephardless Vegan Pie

SuperValu Recipe Shephardless Vegan Pie SuperValu Recipe Shephardless Vegan Pie

A warm and comforting treat that is loaded of nutritious veggies.

4 people 55 minutes 15 minutes


  • 1 tin Butter Beans
  • 1 stick Celery finely chopped
  • 1 tin Coconut Milk or diary free milk of choice such as soy or almond
  • 400 g Cooked Lentils
  • 1 tsp Dijon Mustard
  • 250 g Frozen Peas
  • 2 cloves Garlic minced
  • 1 tsp Ground Cumin
  • 1 tbsp Maple Syrup
  • 1 handfull Mushrooms diced
  • 1 pinch Pepper
  • 1 pinch Salt
  • 1 - SuperValu Carrot finely chopped
  • 5 sprigs SuperValu Fresh Thyme
  • 7 - SuperValu Potatoes
  • 1 tin Tomatoes
  • 1 - Vegan Cheese Grate on top as desired
  • 2 tbsp Vegan Spread
  • 1 - Vegetable Stock Cube


1. Peel and chop your potatoes. Place them into a pot and cover with water. Bring to the boil and reduce to a simmer for 20 minutes.

2. Drain your potatoes. Add a generous pour of tinned coconut milk or dairy free milk of choice. Add a tsp of dijon mustard, and a large tablespoon of dairy free spread. Mash until smooth
and creamy. Season with salt and pepper.

3. In a heated and oiled pan saute all your vegetables, herbs and spices.

4. Add your tinned tomatoes, cooked lentils and beans of choice. I often add a little veg stock to moisten the mix further as it will dry out a little in the oven. Spoon into a ovenproof dish.

5. Spread the mash evenly over the lentil mix. Score across the top and pop into the oven at 180c for 30-35 min.
Serve up and enjoy!

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