Vegan Shepherd’S Pie

Vegan Shepherd’S Pie Recipe

By Loving It Vegan

🔪Prep Time: 30 minutes


For the Veggie Mince:

1 Medium Onion White, Yellow or Brown, Chopped

1 Tbsp Crushed Garlic

1 Tbsp Olive Oil

12 ounces Soy Mince (340g)

5 cups Cremini Mushrooms (480g) finely chopped

2 Tbsp Soy Sauce

1 Tbsp Maple Syrup

1 tsp Dried Basil

1 tsp Dried Oregano

1/2 cup Tomato Paste (130g)

2 cups Frozen Peas and Carrots (280g)

For the Mashed Potatoes:

4 Large Potatoes (2 and 1/2 pounds/1.1 kilograms)

4 Tbsp Vegan Butter (60g) plus more for the top

1/3 - 1/2 cup Soy Milk (80ml - 120ml) or other non-dairy milk

Sea Salt and Black Pepper to Taste


1Peel 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.

2Process the mushrooms in a food processor on the S blade until they are finely chopped.

3Add the onion, and garlic to a pot with the olive oil and sauté until softened.

4Then 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.

5Add in the chopped mushrooms, soy sauce, maple syrup, basil, oregano and tomato paste and mix in.

6Add the frozen peas and carrots and sauté with the veggie mince until the peas and carrots are slightly softened.

7When the potatoes are cooked, add in the vegan butter and soy milk and mash it up. Add sea salt and black pepper to taste.

8Preheat the oven to 390°F (200°C).

9Add the veggie mince to a pie dish (a square or rectangular dish will also do fine) and smooth down.

10Add the mashed potatoes on top and smooth them down as the top layer. Use a fork to create ridges in the mashed potatoes.

11Dot with some vegan butter on top and sprinkle with black pepper.

12Place into the oven to bake for 30 minutes. In the last 5 minutes switch over to grill for some extra browning on top.

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