Vegan Lentil Shepherds Pie

Serves: 4 Prep: 30_minutes Cook: 1_hours


This hearty vegetarian Shepherd's Pie has been created using our brand new and delicious organic bolognese sauce - an easy dish the whole family will love.


For the topping:

3 floury potatoes, such as King Edward or Maris Piper, peeled, chopped 

small handful frozen peas

knob of vegan butter/spread 

2 spring onions, roughly chopped 

25ml plant-based milk

75g Vegan cheddar, grated

pinch smoked paprika

For the lentil mixture:

1 tbsp Biona Organic olive oil

1 jar of Biona Organic Soya Bolognese Sauce

½ red onion, roughly chopped

1 garlic clove, chopped

2 small carrots, peeled, chopped into small pieces 

1 celery stalk, trimmed, chopped into small pieces 

few drops Tabasco

pinch smoked paprika

1 fresh bay leaf

85ml Vegan red wine

100ml vegetable stock

1 sprig fresh rosemary

splash Biona Organic balsamic vinegar

splash Biona Organic Worcester Sauce

small handful fresh flatleaf parsley, roughly chopped 

400g Biona Organic Green lentils, drained

sea salt and freshly ground black pepper


  1. Preheat the oven to 200C/400F/Gas 6. For the topping, heat a pan of salted water, add the potatoes and bring gently to the boil, then simmer until the potatoes are nearly cooked through, about 15-20 minutes. When the potatoes are almost done, add the frozen peas and cook for a few more minutes until the peas are tender and potatoes soft. Drain and set aside.
  2. Meanwhile, for the lentil mixture, heat the olive oil in a large frying pan over a medium heat and gently fry the chopped onion, garlic, carrots and celery for 5-10 minutes, until softened.
  3. Add the remaining lentil mixture ingredients except for the lentils and season to taste with salt and freshly ground black pepper. Bring to the boil then reduce the heat and simmer for 10 minutes until the vegetables are tender and the sauce has reduced. Stir the lentils into the tomato sauce.
  4. Melt the spread in a small saucepan over a low heat, then gently fry the spring onions until softened. Add the milk and heat through.
  5. Mash the potatoes and peas roughly. Add the warm plant-based milk mixture to the potatoes and continue to mash until combined but still chunky.
  6. Spoon the lentil mixture into a medium pie dish and top with the champ. Scatter over the vegan cheese and smoked paprika. Place the dish onto a baking sheet and bake the pie for 25-30 minutes, or until the potato is golden-brown.

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