Vegan Shepherd's Pie
This vegan shepherd's pie is the ultimate comfort food! Featuring a hearty, veggie-packed mince topped with creamy mashed potatoes and baked to perfection, it makes for a satisfying and flavorful dinner. The combination of finely chopped mushrooms and soya mince creates a rich, meaty texture that even non-vegans will love.
Instructions
- 1
Peel and chop the potatoes (4 large) and add them to a pot. Cover with water (enough to cover) and bring to a boil. Cook for around 20-25 minutes until soft.
- 2
While the [potatoes] are cooking, begin preparing the mince.
- 3
Add the cremini mushrooms (5 cups) to a food processor and process until finely chopped.
- 4
Add the onion (1 medium) and garlic (1 tbsp) to a pot with olive oil (2 tbsp) and sauté until softened.
- 5
Add the frozen soya mince (3 cups) (or textured vegetable protein (1 cup) reconstituted with hot water (1 cup)) and sauté with the [onion] and [garlic] until soft and browned, breaking up any chunks with a spatula.
- 6
Stir in the chopped [cremini mushrooms], soy sauce (2 tbsp), maple syrup (1 tbsp), dried basil (1 tsp), dried oregano (1 tsp) and tomato paste (0.5 cup).
- 7
Add the frozen peas and carrots (2 cups) and sauté with the mince until slightly softened.
- 8
Once the [potatoes] are cooked, drain and mash with plant butter (4 tbsp) and soy milk (0.33 cup). Season with [sea salt] and [ground black pepper] to taste.
- 9
Preheat oven to 200°C.
- 10
Transfer the mince mixture to a pie dish and spread evenly.
- 11
Spoon the mashed potatoes over the mince, spreading to cover. Use a fork to create decorative ridges.
- 12
Dot the top with extra [plant butter] and sprinkle with [ground black pepper].
- 13
Bake for 30 minutes at 200°C. For the last 5 minutes, switch to grill/broil for extra browning.
Nutrition Facts
Per portion