Vegan Shepherd’s Pie 2


This is such a simple, delicious dish that you can make with practically anything you have on hand! I will tell you my favourite ingredients to include though! I have made it a couple of different ways but there is one that really stands out and is just amazingly yum!

Ingredients for the mash potato topping:
Potatoes (about 7 medium size)
Soy milk
Vegan margarine (I use Nuttelex)
Savoury Yeast Flakes (aka Nutritional Yeast. This is optional but is does give a deliciously cheesy flavour to the pie and adds lots of B-12. Yum!)

Ingredients for the filling:
Mushrooms (as much as you like. I like lots!)
2 Carrots
Celery (1 or 2 stalks)
1 Onion
Garlic (to taste)
Vegetable Mince (for this recipe I use Eat Well Veggie Mince)
1 Vegetable Stock Cube (bullion cube)
Pasta Sauce (tomato based)
Soy Sauce
Garlic and Onion Powder (optional, to taste)
Pepper (to taste)

  • Preheat oven to 200° C.
  • Peel and cut the potatoes. Add to pot of water and let boil for 20-30 minutes.
  • Chop up all the vegetables and add to a well oiled pan over medium heat. Stir. Mix in about ½ the bag of veggie mince (you could use more). Once the vegetables have started to brown add the stock cube and about ½ – 1 cup of water. Mix in well. Add about ½ cup of the tomato pasta sauce and soy sauce (maybe 1 – 2 tablespoons) and stir. Once your filling is to your liking, pour it into a pie dish.
  • Once the potatoes are nice and mushy, pour out the water and start to mash the potatoes, slowly adding the soy milk and margarine until you’ve got the consistency you like. Then add the savoury yeast flakes to taste and mash well. Scoop on top of filling.
  • Cook in oven until filling is bubbling and the top is starting to brown.

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