September 03, 2020 2 min read

As you might know by now, we are big on comfort foods! So this classic shepherd's pie recipe that's healthy, hearthy, and filling is surely up there. Traditionally, a shepherd's pie, cottage pie, or hachis Parmentier is a ground meat pie with a crust or topping of mashed potato of English origin. A really good shepherd’s pie recipe should always start with a soffrito – that is, onion, garlic, carrots and celery sautéed on a lowish heat until sweet. It’s the secret to a great flavour base that’s a technique used widely by many cuisines. This well-known recipe has many variations and we're here to whip you the tastiest vegan version there is! Cooked in a hearty sauce made with Dibble Sour Cream, leaving your plate with a thick and creamy deliciousness and a crispy potato crust top. Truly a match made in heaven that you’ll make it over and over again!

Prep Time 30 minutes

Cook Time 20 minutes

Serves 4

Difficulty Easy


Mashed Potato Topping

  • 8 large potatoes, peeled

  • 1/2 cup dairy-free milk

  • 1 tsp garlic powder

  • 1/2 cup dairy-free butter
  • 2 tsp salt
  • 1 tsp pepper


  • 2 Tbsp olive oil

  • 375 g flat brown mushrooms, diced

  • 1 large carrot, diced

  • 1 celery stalk, diced

  • 1 medium brown onion, diced

  • 1 can of lentils, drained and rinsed
  • 2 tsp dried parsley
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 cup vegetable stock
  • 3 Tbsp Dibble Sour Cream


Preheat oven to 200°C.

Mashed Potatoes Topping

  1. In a large pot on high heat, boil water and add the potatoes. Boil for 20-25 minutes or until the center is tender.

  2. Drain the potatoes and place them into a mixing bowl.

  3. With a masher, thoroughly mash the potatoes.

  4. Add in the milk, garlic powder, 3 Tbsp dairy-free butter, 1 tsp salt, 1/2 tsp pepper and thoroughly mix together. Set aside.



  1. In a medium pan on medium heat, add the olive oil, 1/2 the mushrooms and cook for 5 minutes or until brown. Set aside in a mixing bowl. Add in the 2nd half of the mushrooms and cook for 5 minutes or until brown. Add to the first batch of mushrooms.

  2. Add another Tbsp of olive oil to the pan and add the carrots, celery, onions and cook for 3 minutes or until brown.

  3. Add the mushrooms back in and cook for 2 minutes.

  4. Add in the lentils, parsley, thyme, rosemary 1 tsp of salt, 1/2 tsp of black pepper and cook for 3 minutes.

  5. Add in the vegetable stock, bring to boil and reduce to a simmer.

  6. Add in Dibble Sour Cream and gently stir through. Cook for 3 minutes.



Shepherd's Pie

  1. Evenly spread the filling to the base of a baking dish.

  2. Evenly spread the mashed potato topping to the baking dish.

  3. Using the back of a fork, fluff the mashed potatoes to form textured peaks.

  4. Add 1/2 tsp of dairy-free butter to sporadically to the top of the mashed potato topping.

  5. Bake in the oven for 20 minutes or until golden brown.

  6. Enjoy!


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