A hearty vegan shepherd’s pie by Evanna Lynch from The Veganuary Celebrity Cookbook, featuring a rich bean and vegetable filling topped with creamy vegan mashed potatoes—comforting, wholesome, and perfect for cosy family dinners.
Comforting, hearty, and deeply satisfying, this vegan shepherd’s pie by Evanna Lynch is a thoughtful plant-based twist on a classic comfort dish. Featured in The Veganuary Celebrity Cookbook, it highlights simple ingredients, slow cooking, and food that nourishes both body and soul.
Lynch, as you may know, is a beloved star from the Harry Potter films and an animal advocate. A chef? Well, that is a side you have yet to witness. Her shepherd’s pie
recipe is a hearty, comforting baked dish loaded with aduki, kidney, and borlotti beans, herbs, carrots, and peppers, topped with velvety vegan mashed potatoes – perfect for a festive family dinner.
Instead of meat, a generous mix of aduki, kidney, and borlotti beans forms the base of the filling, bringing warmth, texture, and protein, while mushrooms, carrots, and peppers add natural sweetness and depth.
Gently simmered with herbs, vegetable stock, and a touch of tomato paste, the filling develops into a rich, savoury gravy that’s layered with flavour without feeling heavy. The topping is equally comforting—fluffy mashed potatoes enriched with
vegan butter and seasoned simply with black pepper, allowing the vegetables and herbs beneath to take centre stage.
Finished in the oven until golden, this dish suits
cozy evenings and family dinners or when serving familiar, consciously crafted food. It shows comfort food can be wholesome, plant-based, and indulgent.