Vegan Shepherd’s Pie
Who says you can't enjoy British delicacies if you're vegan!
1 Onion (chopped)
1 Tbsp Crushed Garlic
1 Tbsp Olive Oil
12oz (340g) Soy Mince*
2 Packs (18oz/500g total) Button Mushrooms (finely chopped)
2 Tbsp Soy Sauce
1 Tbsp Maple Syrup
1 tsp Dried Basil
1 tsp Dried Oregano
1/2 cup (130g) Tomato Paste
2 cups (280g) Frozen Peas and Carrots*
4 Large Potatoes (~1100g/2.5lb)
4 Tbsp (60g) Vegan Butter (plus more for the top)
1/3 – 1/2 cup (80ml – 120ml) Soy Milk (or other non-dairy milk)*
Sea Salt and Black Pepper to Taste
- Peel and chop the potatoes and add them to a pot. Cover with water and bring them to the boil. Cook for around 20-25 minutes until the potatoes are soft and cooked.
- Process the mushrooms in a food processor on the S blade until they are finely chopped.
- Add the onion, and garlic to a pot with the olive oil and sauté until softened.
- Then add in the soy mince and sauté with the onion and garlic until soft and browned. If your soy mince is a bit chunky then use your spatula while sautéeing to break it up into small pieces.
- Add in the chopped mushrooms, soy sauce, maple syrup, basil, oregano and tomato paste and mix in.
- Add the frozen peas and carrots and sauté with the veggie mince until the peas and carrots are slightly softened.
- When the potatoes are cooked, add in the vegan butter and soy milk and mash it up. Add sea salt and black pepper to taste.
- Preheat the oven to 390°F (200°C).
- Add the veggie mince to a pie dish (a square or rectangular dish will also do fine) and smooth down.
- Add the mashed potatoes on top and smooth them down as the top layer. Use a fork to create ridges in the mashed potatoes.
- Dot with some vegan butter on top and sprinkle with black pepper.
- Place into the oven to bake for 30 minutes. In the last 5 minutes switch over to grill for some extra browning on top.
*We used a soy mince that you cook directly from frozen, this worked really well and is ideal for this recipe. However, if you are using a soy mince that needs to be hydrated first, then do this before you start.
*If you can’t get frozen peas and carrots together then get them separately and use 1 cup of each.
*I have generally found 1/3 cup soy milk to be enough for the mashed potatoes but you might need a bit more, but start with 1/3 cup and only add more if needed.