Plant-Based Shepherd’s Pie with Gratin Potato & Sun-Dried Tomato Pesto
This hearty plant-based shepherd’s pie is a comforting twist on a classic. Rich, meaty mushrooms and nutty brown lentils form the base, topped with thinly sliced gratin-style potatoes for a golden, crispy finish. A swirl of vibrant sun-dried tomato pesto adds depth and a subtle tang, making it perfect for a cosy weeknight dinner or a special gathering.
Takes 1 hour 20 minutes
Serves 4
Ingredients
Filling
- 2 tbsp olive oil 30 ml
- 1 large onion finely chopped (150 g / 1 cup)
- 1 carrot diced (150 g / 1 cup)
- 1 celery sticks diced (120 g / 1 cup)
- 3 garlic cloves minced
- 200 g meaty mushrooms diced (about 2 cups)
- 400 g tin of cooked brown lentils 2.5 cusp
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 100 ml tomato purée
- 2 tbsp of tamari
- 500 ml vegetable stock
- Salt and pepper to taste
Gratin Potato Topping
- 600 g potatoes peeled and thinly sliced (about 4 medium)
- 2 tbsp olive oil 30 ml
- 1 tsp garlic powder
- Salt and pepper to taste
Sun-Dried Tomato Pesto
- 75 g The Happy Pear Sundried Tomato Pesto
Instructions
Parboil the potatoes
- Add the potatoes to a sauce pan and fill with water until the potatoes are covered and 1 tsp of salt and bring to a boil, reduce to a simmer and cook for 15 mins until the potatoes are ¾ cooked. Drain and set aside
Make the Filling
- Peel and finely dice the onion, garlic and finely chop the carrot and celery into a tiny dice. Drain and rinse the lentils.
- Heat olive oil in a large pan over medium heat.
- Add onion, carrot, and celery. Cook 5–6 minutes until softened.
- Add garlic, along with 3-4 tbsp of veg stock to deglaze the pan and cook for 1 minute more.
- Add mushrooms along with a pinch of salt and cook for 7–8 minutes stirring occasionally until softened and browned.
- Stir in lentils, tamari, smoked paprika, thyme, and tomato purée. Cook for 2 minutes.
- Add vegetable stock and simmer with the lid off for 7-10 minutes until thickened. Season with salt and pepper to taste.
Prepare the Potato Topping
- Preheat the oven to 200°C / 180°C fan / 400°F.
- Carefully slice the par boiled potatoes into 1cm slices and toss with olive oil, garlic powder, salt, and pepper.
Assemble the Pie
- Spread the filling evenly in a large ovenproof dish.
- Drizzle or dollop the sun-dried tomato pesto over the filling.
- Layer the potato slices over the top, slightly overlapping like a gratin.
- Bake for 35–40 minutes until potatoes are golden and tender.
Serve
- Rest for 5 minutes before serving.
- Optional: drizzle a little more sun-dried tomato pesto on top for extra colour and flavour.
