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The Best Vegan Shepard's Pie

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My vegan take on the mother of all comfort food - shepard's pie. This is one of my favourite British dishes, there's something so homely about a hot shepard's pie.
Course Main Course
Cuisine British
Diet Vegan, Vegetarian
Keyword meatless shepard's pie, shepard's pie without meat, vegan shepard's pie, vegan shepard's pie recipe
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 6
Calories 654

Ingredients

Pie Filling

  • 3 Medium Onion peeled and roughly chopped
  • 2 Medium Carrot peeled and roughly chopped
  • 2 Sticks Celery roughly chopped
  • 2 Cloves Garlic peeled and roughly chopped
  • 500 g Chestnut Mushrooms roughly chopped
  • 150 g Walnuts
  • 2 Tablespoons Soy Sauce
  • 100 ml Red Wine
  • 2 Teaspoons Paprika
  • 1 Teaspoon Red Pepper Flakes
  • 2 Teaspoons Dried Oregano
  • 2 Teaspoons Sugar
  • 2 Tablespoons Balsamic Vinegar
  • 3 Tablespoons Tomato Paste
  • 2 (400g) Cans Plum Tomatoes
  • 4 Tablespoons Olive Oil

Mash Topping

  • 2 kg Potatoes
  • 1 Tablespoon Margarine
  • 50 ml Almond Milk any other plant milk will work fine

Instructions

  • Preheat your oven to 200˚c.
  • Place the chopped onions, carrots, celery and garlic in a blender and pulse until the vegetable pieces are much finer. Remove the mixture reserve in a bowl for later.
  • Pour the plum tomatoes from their cans into a bowl. Lightly crush the tomatoes with your hands. You don't want any large tomato bits left.
  • Next, blitz the walnuts in a food processor until it resembles a fine crumb. Remove the nuts and place the chopped mushrooms into the blender. Pulse until the mushrooms are shredded but not a paste. Don't be tempted to over process. Add the walnuts back into the blender and blitz for a short time to incorporate. Remove the mixture from the blender and reserve.
  • Heat 2 tablespoons of the olive oil in a deep pan over a low heat and add the onions, carrots, celery, garlic mixture. Cover with a lid and sweat the vegetables for about 10 minutes.
  • Whilst the mixture is sweating heat the remaining 2 tablespoons of olive oil in a frying pan over a high heat and add the walnut and mushroom mixture. Fry on high for about a couple of minutes, stirring to make sure it doesn't stick. Then add the soy sauce and red wine to the pan and reduce the mixture until none of the moisture remains. This should take 5 - 8 minutes.
  • Once the mushrooms are done, add them to the sweating onions. Turn the heat up to medium and add the paprika, oregano, sugar and red pepper flakes. Stir the mixture to combine the spices and fry for a minute or two before tipping in the balsamic vinegar and tomato paste. Cook for another minute then add the plum tomatoes. Reduce the heat of the pan, cover and simmer for 30 minutes.
  • Whilst your sauce is cooking, quarter and chop your potatoes. Place in a deep saucepan and cover with salted water. Boil until soft. Drain and add the margarine and almond milk. Using a potato masher or fork, mash the potatoes into a smooth but rustic mash. Feel free to add more almond milk if needed.
  • When your sauce has cooked. Pour the sauce into a deep oven dish then cover with the mash potato. Smooth the top of the mash so that you have an even covering, then place in the oven. Cook for 20 minutes until the mash has begin to brown.

Nutrition

Calories: 654kcal | Carbohydrates: 88g | Protein: 17g | Fat: 29g | Saturated Fat: 3g | Sodium: 672mg | Potassium: 2604mg | Fiber: 15g | Sugar: 18g | Vitamin A: 4118IU | Vitamin C: 88mg | Calcium: 176mg | Iron: 6mg