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Recipes. Vegan Shepherds Pie

Try our comforting vegan family plant-based twist on this absolute classic. We’re pretty sure that even the most fussy meat eaters will enjoy!

  • Prep: 20 mins
  • difficulty: medium
  • cook: 35 mins
  • serves: 4-6
Vegan Shepherds Pie
  • 1kg floury potatoes (either king Edward or maris piper) 
  • 1 tsp salt 
  • 1 tsp freshly milled black pepper 
  • 50 g sunflower spread 
  • 50 ml light olive oil 
  • 2 medium sized red onions 
  • 4 garlic cloves
  • 50g celery 
  • 1 tsp ground cumin 
  • 100g carrots 
  • 100ml red wine 
  • 25ml vegan Worcester sauce
  • 1kg Herbivore vegan mince 
  • 50g vegemite 
  • 50g gluten free flour 
  • 5g fresh thyme 
  • 5g fresh oregano 
  • 100g frozen peas 
  • 2 veg stock cubes
  • ½ lemon 
  • 300ml water 
  • 100g vegan cheese 

Step 1 Preheat the oven to 200°C/400°F/gas 6.

Step 2 Peel and chop the potatoes into equal sizes and then place into a large saucepan filled with cold salted water and then place the pan onto a medium heat. Bring to the boil, then drop the heat to a simmer until tender. Regularly test the potatoes by piecing with a sharp knife, if the potato falls straight off of the knife as you lift it away then it is cooked. (this usually takes around 15 minutes) Do not allow the potatoes to overcook or they will become flavourless and watery.

Step 3 Once the potatoes have cooked pop them into a colander and drain them over the sink. Leave to steam dry, then return to the pan with the vegan spread and a really good pinch of sea salt and black pepper and then use a spoon or a masher to smash until smooth, then set aside.

Step 4 Peel and finely dice the garlic, carrots and the onion and then dice up the celery to a similar size.

Step 5 Pour the olive oil into a saucepan and add the chopped vegetables, cook over a medium heat for about 10 minutes until the veg is cooked without colour then add in the Herbivore vegan mince and a splash of wine, turn up the heat, and allow the mince to cook out and the wine to reduce.

Step 6 Stir in the veggie stock, gluten free flour, spices, Worcester sauce and vegimite and then give everything a good stir. Leave it to simmer for 5 to 10 minutes to thicken up and reduce. Fold in the peas.

Step 7 Squeeze in some lemon juice and reseason with salt and pepper to taste, then transfer to a baking dish (roughly 25cm x 30cm).

Step 8 Carefully dollop the warm mash over the top, then use a fork to rough it up. Sprinkle with grated vegan cheese and a pinch of fresh chopped rosemary.

Step 9 Place in the hot oven for around 12-15 minutes.

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