A comforting classic that’s packed with plant-based protein and topped with creamy mashed potatoes.

Ingredients:

  • 1 full packet of vegan mince
  • 5-6 medium potatoes (peeled and chopped for mashing)
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 1 cup frozen peas
  • 1 cup frozen sweetcorn
  • 1 cup vegetable broth
  • 2 tbsp tomato paste
  • 1 tsp soy sauce (or tamari for gluten-free)
  • 1 tsp thyme (dried or fresh)
  • 1 tsp rosemary (dried or fresh)
  • Salt and pepper to taste
  • 2 tbsp olive oil (for cooking)
  • 1/4 cup plant-based milk (for mashing)
  • 2 tbsp vegan butter (for mashing)

Instructions:

  1. Prepare the potatoes:
    Boil the chopped potatoes in salted water until soft (about 15-20 minutes).
  2. Once cooked, drain the potatoes and mash them with plant-based milk, vegan butter, salt, and pepper to taste. Set aside.
  3. Cook the filling:
    In a large skillet, heat 2 tbsp olive oil over medium heat. Add the chopped onion and garlic, and cook until soft, about 5 minutes.
  4. Add the vegan mince and cook until browned (around 5-7 minutes).
    • Stir in the tomato paste, thyme, rosemary, soy sauce, and vegetable broth. Simmer for about 5 minutes until the liquid reduces slightly.
    • Add the frozen peas and sweetcorn, stir well, and cook for another 2-3 minutes. Season with salt and pepper to taste.
  5. Assemble the pie:
    Preheat your oven to 180°C (350°F).
    Pour the mince mixture into an ovenproof dish and spread it out evenly.
    Gently spoon the mashed potatoes over the top, smoothing them out to cover the filling completely.
    For a golden, crispy top, you can brush a little melted vegan butter or olive oil over the mashed potatoes.
  6. Bake in the preheated oven for 25-30 minutes, or until the top is golden and the filling is bubbling around the edges.
  7. Serve: Allow to cool slightly before serving. Enjoy your hearty vegan shepherd’s pie!
Shepherd’s Pie
Shepherd’s Pie