This vegan shepherd’s pie is what (dinner) dreams are made of!
Jaye was the one who conceived of it (he’s great with the savory stuff!) and he wanted to experiment with chopping up mushrooms super fine and putting them in with the veggie mince to create a really hearty texture. And oh wow it worked fabulously!
This veggie mince was amazing! And topped with some fabulous vegan mashed potatoes this is a super satisfying vegan dinner meal.
Cottage pie and shepherd’s pie are basically the same thing when it comes to vegan fare, but traditionally a cottage pie is based on beef and shepherd’s pie is based on lamb. But since we’re making vegan versions we can really call it whatever, but since we’ve already done a vegan cottage pie, and we did that quite differently, we’ve called this one a vegan shepherd’s pie!
To make the veggie mince you fry up some onion and garlic in some olive oil and then add in some soy mince. Ours was a frozen soy mince that you can cook directly from frozen. If yours is not frozen that’s fine, but you want it to be soy mince that’s ready to go – as in, it can be cooked up right away. If you’re using a version that needs to be hydrated first, then do that in advance.
You fry up the soy mince with the onions and garlic until the soy mince is nice and soft and browned. If your soy mince has quite chunky pieces then you can just use your spatula as you’re sautéeing it to break the pieces up and make it into a finer mince. Then you add in the chopped mushrooms.
As you can see above, we chopped up the mushrooms in the food processor, so they were super super fine, and barely even resembled mushrooms anymore, this is ideal!
Add in the mushrooms, and some soy sauce, maple syrup, dried basil and oregano and some tomato paste and mix it in. Then you add some frozen peas and carrots and sauté everything until the peas and carrots are softened and you have a deliciously thick veggie mince like you see above.
While you’re making the veggie mince you have some potatoes on the go in the next pot, and when they’re nicely soft and cooked you mash them up with some vegan butter, non-dairy milk and salt and pepper.
Layer the mince in a pie dish (a rectangular or square dish is also fine) and top with the mashed potato. Create some nice ridges in the top with your fork (looks pretty and helps with browning) and top it with some knobs of vegan butter.
Bake in the oven at 390°F (200°C) for 30 minutes. In the last 5 minutes switch it over to grill to really brown the top super nicely.
This does take a while, you’re looking at 75 minutes at least if you’re fast, but more likely 90 minutes from starting this meal to having it on the table.
But it feeds a fair few people, at least 6!
This vegan shepherd’s pie is everything you want a shepherd’s pie to be, it is:
- Very filling
- Totally delicious!
It keeps super well in the fridge so leftovers are not going to be an issue at all and can be easily reheated the next day.
So what do you think of this vegan shepherd’s pie? Do let us know in the comments and please rate the recipe too!
For more delicious comfort food style vegan dinner recipes, check out these awesome options:
- Vegan Pasta Bake
- Vegan Chili
- Vegan Meatloaf
- Creamy Coconut Red Lentil Dal
- Vegan Mac and Cheese
- Vegan Lasagna
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Filling and comforting vegan shepherd’s pie made with a delicious veggie-packed veggie mince and creamy mashed potatoes. Perfect for a hearty and satisfying vegan dinner.
For the Veggie Mince:
- 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*
For the Mashed Potatoes:
- 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.
- Serving Size: 1 Serve (of 6)
- Calories: 450
- Sugar: 8.8g
- Sodium: 905mg
- Fat: 16.9g
- Saturated Fat: 3.9g
- Carbohydrates: 72.8g
- Fiber: 14.9g
- Protein: 20g
Keywords: vegan shepherd's pie