Vegan Halloween Fun (inc. Posh & Hearty Shepherd’s Pie)

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I hope you guyz all had a super duper Halloween? I took the opportunity, like I so often do, to stuff my face with loads of tasty food. I made an absolutely flipping amazing lentil shepherd’s pie (no really) with potato and celeriac mash. I’m ashamed to say I didn’t snap any shots, but the recipe was so yummers, I really want to share. I’ll list it here (it’s at the bottom), and next time I’ll try and get a good shot……..

I did manage to get some other festive pictures though. We spent Halloween making pumpkin pie, gingerbread skeletons and bats, and watching a double horror bill (including the incomparable Prince of Darkness. Question: Why did the anti-God seal his son, the devil, in a can 7 million years ago and leave him in the desert? I feel this is left woefully unexplained, but the film is still flipping amazing).

Vulpe’s slightly on edge at this time of year, what with all the fireworks flying about and strange little monsters knocking on the door asking for sweets, but she was a trooper really, on the overall. This weekend has involved much swaddling and feeding of gravy bones.

The gingerbread recipe I’ve been using for years and it’s already vegan (if you sub the necessary stuff, nothing tricky): gingerbread people.

The pumpkin pie recipe was from the ever-reliable Vegan Pie in the Sky

I’ve also been doing some festive embroideries too. I’m trying to build up a good selection of pretty little embroideries for Christmas gifts……

I have to admit, much as I love autumn, and Halloween, I am ridiculously excited about Christmas this year. I’m planning a vegan feast for four, and already have the menu totally planned out. I think I might be the person whose decorations go up on 1 December, and my cake will be getting made within the next couple of weeks. Eeeeeeeeeeeeeeeee! But, for now, how about a lovely, hearty posh shepherd’s pie?


  • 1 large onion, chopped
  • 3 cloves garlic, minced/finely chopped
  • 1 tin green lentils (or 1.5 cups-ish of cooked green or brown lentils)
  • 1 large carrot chopped
  • 2 large, ripe tomatoes, chopped
  • 1 cup vegetable stock
  • 1 tablespoon cornflour/thickening flour
  • 2 or 3 large potatoes
  • 1 celeriac
  • fresh rosemary
  • thyme and sage (fresh or dried)
  • salt and pepper
  • soy sauce/mushroom ketchup/whichever’s to hand


Start by frying up the onions and garlic in a little oil until browned. Add the lentils and a generous splash of soy sauce and saute for a few more minutes (you could use vegan worcestershire sauce if you have any handy). Add the carrot and tomatoes and the cornflour. Mix very well, then add the vegetable stock. Making sure there is enough liquid (but not too much) add the chopped fresh rosemary and a generous sprinkle of thyme, sage and some black pepper (plus salt to taste).

Leave this to simmer on a low heat while you peel and chop the potatoes and celeriac. Boil for 10 minutes or so, then drain and mash with a little margarine/soy milk (whatever you prefer).

Finally, when all is cooked, layer the lentil mixture in the bottom of an oven dish. Layer the mash on top, and heat up in the oven (180°C) for 10-15 minutes or so, depending on how long it’s been since you cooked the mash and filling. Serve with al dente green veg, and make sure to follow with a hearty pud.

Hope you enjoy!


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