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]
- 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
- Peel and finely chop your onion.
- Add a few sprays of fry light to a large saucepan and fry the onion till softened and golden brown.
- Peel and chop your carrots and celery, add to the pan and fry for a further 3 minutes.
- Using a food processor blitz your chestnut mushrooms and add to the pan, stir well.
- Add the stock cubes, dried parsley, tomato purée and whole grain mustard, stir well.
- Add boiling water to just cover the veg in the pan. Stir well and bring to a gentle simmer.
- Add the mince and fresh parsley, stir and simmer on low for approximately 25-30 minutes or until the veg is soft.
- 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.
- Taste your filling, and season with salt and pepper to taste.
- 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.
- Meanwhile peel and boil your potatoes in a large pan of salted water till soft.
- 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.
- 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.
- Bake at 392°F for 30 minutes or until the top of your pie is golden brown and the filling is bubbling hot.