Vegan Shepherd's Pie

4.94 from 43 votes

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.

Prep Time30

Cook Time1

Total Time1 30

Course: Dinner, Entree, Savory

Cuisine: American, Vegan

Diet: Vegan

Servings:

Calories: 436kcal

Author: Alison Andrews

Ingredients

For the Veggie Mince:

1 Medium Onion White, Yellow or Brown, Chopped
1 Tbsp Crushed Garlic
2 Tbsp Olive Oil
3 cups Frozen Soya Mince (300g) or 1 cup Textured Vegetable Protein (TVP) reconstituted with 1 cup Hot Water (see notes*)
5 cups Cremini Mushrooms (480g) finely chopped
2 Tbsp Soy Sauce
1 Tbsp Maple Syrup
1 tsp Dried Basil
1 tsp Dried Oregano
½ cup Tomato Paste (130g)
2 cups Frozen Peas and Carrots (280g)

For the Mashed Potatoes:

4 Large Potatoes (2 ½ pounds / 1100g)
4 Tbsp Vegan Butter (60g) plus more for the top
⅓ - ½ cup Soy Milk (80ml - 120ml) or other non-dairy milk
Sea Salt To Taste
Ground Black Pepper To Taste

Instructions

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.
While the potatoes are cooking, start making your mince.
Add the mushrooms to a food processor and process until finely chopped.
Add the onion and garlic to a pot with the olive oil and sauté until the onions are softened.
Add the soy mince or TVP 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.

Notes

Frozen soya mince. If you're using frozen soya mince then a little more or a little less than 300g is fine. Some packs of frozen soy mince are 320g or 350g and this is fine, just use all of it in this recipe.
Textured Vegetable Protein. If you're using textured vegetable protein (TVP) then add 1 cup (92g) of TVP to a bowl. Pour over 1 cup (240ml) of boiling hot water from the kettle. Give it a stir and then leave it to sit for 5 minutes. Stir again and your TVP is ready to use. Use all of it in this recipe.
Cremini mushrooms are also called portobellini or baby bellas. You could also use white button mushrooms in this recipe.
Frozen peas and carrots. If you can't get frozen peas and carrots together then get them separately and use 1 cup of each. Other frozen veggie mixes like peas, carrots, corn and green beans also work great in this recipe.
Soy milk - I have generally found ⅓ cup soy milk to be enough for the mashed potatoes but you might need a bit more, but start with ⅓ cup and only add more if needed.
Storing and Freezing: Leftovers keep super well in the fridge for 3-4 days. You can reheat in the microwave or in the oven at 350°F until heated through. It's also freezer friendly for up to 3 months. Thaw it in the fridge overnight and then reheat in the microwave or in the oven at 350°F until heated through.

Nutrition