Sadly, I couldn’t find a gluten free and vegan/vegetarian mince, so I’ve gone for the gluten free one. The Quorn vegetarian mince contains egg white, so is not suitable for vegans.
There is a vegan one available from Vegi Deli, but that’s made with wheat flour, so not gluten free.

Vegetarian Shepherd’s Pie
Vegetarian Shepherd’s Pie


Soak the lentils overnight and cook for about 1 hour.

Heat the oil, add the carrot, garlic and thyme. Fry for around 6 minutes. Add the leeks and fry for another 2 minutes. Add the vegetarian mince, cooked lentils and tomatoes and warm everything through. Transfer the tomato/lentil mixture to an oven dish, top with the mashed potato and scatter the grated sheese on top.

Bake in the oven (180C/gas mark 4) for about 25 minutes until the sheese has melted.

A simple recipe for a filling dish. 


  • 200g dried green lentils
  • 1 carrot, sliced
  • 2 leeks, sliced
  • 1 clove of garlic, crushed
  • 3 tbsp olive oil
  • 1 tbsp thyme
  • 175g Quorn vegetarian mince
  • 400g Suma chopped tomatoes
  • 450g boiled potatoes, mashed with a little bit of (soya/rice
  • 75g Bute Island Red Leicester