Whenever you’re in need of a cozy, heartwarming meal, I hope you try this deliciously creamy and aromatic vegan shepherd’s pie. This is gorgeously sizzling and steamy dish tastes as good as it looks, so I’m jumping right to the recipe below.

Ingredients you’ll need for about 6 servings of this vegan shepherd’s pie

• 3 large white potatoes
• 200g porcini mushrooms
• 2tbsp ground dry porcinis
• 200g button mushrooms
• 2 smaller leeks
• 5 carrots
• 150g cooked lentils
• 125ml of soy cooking cream
• olive oil
• 120ml white wine

Herbs&spices

• 1tsp turmeric
• a pinch of five spices mix
• a couple of branches of fresh thyme
• a pinch of dry rosemary
• red pepper
• salt

Let’s cook!

First cook the potatoes for a mash. Wash, peal and dice the potatoes, just cover them with a room temperature water in a pot, add a good pinch of salt and let them boil until soft and tender. Drain well and mash them through the ricer so they remain airy and fluffy. Add turmeric, five spices mix, ground porcinis, a pinch of salt and pepper and gradually add soy cream while whisking until you get a nice, creamy consistency.

For the filling, slice the leaks and add to a preheated, oiled pan. A pinch of rosemary, some thyme, and pepper and mix well. Once the leaks become translucent, add the mushrooms and only now add some salt to extract the liquid out of the mushrooms. Stir occasionally and cook at mid temperature. Once all the liquid is gone, pour in the wine, add the carrots, cover it all with a bit of water and let it simmer again until the liquid reduces to about third. Remove from the fire, mix in the lentils and place the filling in a deep baking dish.

Cover it with the mash potatoes, add the tiniest drizzle of oil on top and sear in the oven at 200C for about 15-20 minutes.

And if you like this pie, you’ll also love my sweet potato shepherd’s pie, another one of my favorite winter cozy dishes.