Close The Year On A Healthy Note With Evanna Lynch’s Shepherd’s Pie Recipe

Name: Close The Year On A Healthy Note With Evanna Lynch’s Shepherd’s Pie Recipe
Prep time: 30
Cook time: 40
Total time: 70
Ingredients: 750 g Peeled and coarsely chopped potatoes; 1 tbsp Vegan butter; 2 tbsp Olive oil; 1 piece Peeled and chopped onion; 2 piece Peeled and crushed garlic cloves; 150 g Sliced mushrooms; 1 piece Deseeded and diced red pepper; 1 piece Deseeded and sliced yellow pepper; 2 piece Medium-sized carrots, peeled and finely chopped; 200 g Aduki beans; 200 g Kidney beans; 200 g Borlotti beans; 1 tsp Dried thyme; 50 g Fresh parsley (chopped); 375 ml Vegetable stock; 1 tbsp Cornflour; 1 tbsp Tomato paste or purée

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.

Contributed By

OT Staff

December 17, 2025

Evanna Lynch's vegan shepherd’s pie recipe

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.

Quick Info

Prep Time 30 min

Cook Time 40 min

Total Time 70 min

Servings 4

Difficulty medium

Ingredients

Peeled and coarsely chopped potatoes - 750 g
Vegan butter - 1 tbsp
Olive oil - 2 tbsp
Peeled and chopped onion - 1 piece
Peeled and crushed garlic cloves - 2 piece
Sliced mushrooms - 150 g
Deseeded and diced red pepper - 1 piece
Deseeded and sliced yellow pepper - 1 piece
Medium-sized carrots, peeled and finely chopped - 2 piece
Aduki beans - 200 g
Kidney beans - 200 g
Borlotti beans - 200 g
Dried thyme - 1 tsp
Fresh parsley (chopped) - 50 g
Vegetable stock - 375 ml
Cornflour - 1 tbsp
Tomato paste or purée - 1 tbsp

Instructions

Step-1

Preheat the oven to 180°C.

Step-2

Cook the potatoes in a pan of boiling water until they are tender. Drain, then mash with the vegan butter and season with black pepper. Set aside.

Step-3

Meanwhile, soften the onion by gently frying it in the olive oil in a large pan. Add the garlic and mushrooms and cook for a further 2 minutes, stirring to prevent the garlic from burning.

Step-4

Add the herbs, beans, carrots and peppers. Stir well.

Step-5

Pour in the stock and a glug of wine, if using. Bring to the boil and simmer, uncovered, for about 8 minutes, until the carrots are tender.

Step-6

To make a rich gravy, combine the cornflour and 2 tablespoons of cold water in a small bowl and stir. Add the tomato paste or purée and mix, then stir this into the pan.

Step-7

Remove from the heat and pour the mixture into a baking dish. Spoon the mashed potato on top and bake for 25–30 minutes, or until the top begins to brown.

Recipe