This vegan shepherd's pie is homey, comforting, and rich. It's especially delicious when served with steamed greens and peas. For a naughty optional extra, grate some dairy-free cheese and sprinkle it over the mash before baking. Everyone will be asking for seconds if you make a vegan shepherd's pie for dinner tonight.

Shepherdess Pie [Vegan]

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Serves

4

Cooking Time

30

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Ingredients

  • 8 ounces vegan mince
  • 5 chestnut mushrooms
  • 3 carrots
  • 3 celery sticks (including leaves if you can)
  • 1 white onion
  • 70.5 ounces potatoes
  • 4 tablespoons red Bisto gravy granules
  • 2 vegetable stock cubes
  • 1 tablespoon dried parsley
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon whole grain mustard
  • Fry light
  • 1 tablespoon tomato purée
  • Splash of oat milk or 1 tablespoon dairy free spread
  • Shake of salt and pepper to taste
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Preparation

  1. Peel and finely chop your onion.
  2. Add a few sprays of fry light to a large saucepan and fry the onion till softened and golden brown.
  3. Peel and chop your carrots and celery, add to the pan and fry for a further 3 minutes.
  4. Using a food processor blitz your chestnut mushrooms and add to the pan, stir well.
  5. Add the stock cubes, dried parsley, tomato purée and whole grain mustard, stir well.
  6. Add boiling water to just cover the veg in the pan. Stir well and bring to a gentle simmer.
  7. Add the mince and fresh parsley, stir and simmer on low for approximately 25-30 minutes or until the veg is soft.
  8. You can now thicken using the Bisto granules. Add them gradually, stirring well. You want a fairly thick filling otherwise your mash will sink into it.
  9. Taste your filling, and season with salt and pepper to taste.
  10. Once thickened turn off the heat and allow to cool. I find the colder you let your filling go the easier it is to build your pie.
  11. Meanwhile peel and boil your potatoes in a large pan of salted water till soft.
  12. Drain and mash your potatoes. Use your preference of plant milk or dairy free spread to add a little creaminess. Season with salt and pepper. Don’t add too much otherwise the potatoes will not sit well on top of your pie. Allow to cool.
  13. Build your pie – tip the filling into a large ovenproof dish. Do not overfill, 3/4 of the way up is plenty otherwise you will overflow and make a mess once you add the mash. Add the mash, using a fork spread out around the dish, the fork marks will give you nice brown crispy bits on top.
  14. Bake at 392°F for 30 minutes or until the top of your pie is golden brown and the filling is bubbling hot.
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