Getting started with this Vegan Shepherds Pie No Lentils is as easy as heating up your kitchen. Begin by preheating your oven to 200°C (392°F), which will give you that perfect golden bake later on. This recipe takes about 15 minutes to prepare and 30 minutes to cook, totaling around 45 minutes, so it’s great for weeknight dinners.

First, heat 1 tablespoon of olive oil in a skillet over medium-high heat and sauté the finely diced brown onion until it becomes translucent, which takes just a few minutes. Add the ¾ cup finely diced celery and ¾ cup finely diced carrot, cooking them until they soften and release their natural sweetness. This step builds a flavorful base that makes the whole dish pop.

1- Next, add the 800 g plant-based ground meat to the skillet, breaking it down with a spoon as it cooks.

2- Stir in the 1½ tablespoons tomato paste, 1½ tablespoons tamari sauce, ½ teaspoon cracked black pepper, and 1¾ cups vegetable stock, mixing everything well for a rich sauce.

3- Incorporate 2 tablespoons corn starch to thicken the mixture, then simmer on medium heat for about 20 minutes until it reduces nicely.

4- While that’s simmering, boil 1 kg quartered potatoes in water for 15-20 minutes until soft, then drain and mash them with 50 g dairy-free butter and ½ cup dairy-free milk for a smooth, creamy topping.

5- Oil your baking dish with the remaining 1 tablespoon olive oil, spread the vegetable and meat substitute mixture evenly in it, and top with the mashed potatoes.

6- Brush the top with 20 g dairy-free butter and bake at 200°C for 25-35 minutes until golden, or broil briefly for an extra crust. For a finishing touch, garnish with parsley or thyme and serve with extra vegetables for a balanced meal.