A hearty and comforting vegan shepherd’s pie recipe, topped with swede and potato mash. Frugal and filling, this is a nourishing meat free dinner that everyone can enjoy.
Shepherd's pie is a real favourite here. I make different versions depending on what we have in the house. Sometimes I use lentils as a filling. Red lentils are good but make for a softer texture. Green or brown lentils are firmer and the result is quite different. Both are delicious.
My kids prefer a soya mince shepherd's pie however - so this is the one I'm sharing with you today. You can use dried soya mince - that you rehydrate at home. Or take advantage of one of the vegan mince brands that are now available in the fridge or freezer sections. It doesn't have to be soya - there are some lovely ones made from pea protein.
The mash can be made with any root vegetables. I've suggested a mix of potatoes and swede (rutabaga). However, you could use swede on its own or any combination of parsnip, turnip, Jerusalem artichoke (sunchoke) or celeriac.
Sweet potatoes also make a lovely shepherd's pie topping.
How difficult is vegan shepherd's pie to make?
Much like a traditional shepherd's pie this vegan version isn't difficult to make at all. However, it does take time as there are a few stages involved.
- Cooking and mashing the topping
- Preparing the filling
- Baking the shepherd's pie.
The good news is that it can be made in advance, assembled and then baked just before you're ready to eat.
What should you serve with it?
I like greens alongside my shepherd's pie - sautéed kale or cabbage for example.
However you may prefer one of the following sides:
- steamed broccoli
- carrots
- salad
- sautéed leeks
- baked beans.
What ingredients do you need to make veggie shepherd's pie?
You will need the following ingredients.
For the topping:
- 1 medium swede
- 2 large potatoes
- 1 tbsp vegan butter
- 1 tbsp vegan milk
For the filling:
- sunflower oil
- 1 onion
- a large carrot
- 2 garlic cloves
- 1 tsp dried mixed herbs
- 200g soy mince
- 1 tbsp marmite
- 1 tbsp soy sauce
- 2 tbsp nutritional yeast
- 400g tinned chopped tomatoes
- 1 tbsp tomato purée
- 100ml veg stock
Plus salt and pepper.
More recipes you might like
- lentil shepherd's pie with herby celeriac mash
- vegan hot pot
- creamy mashed parsnips
- aubergine and chickpea Indian-spiced shepherd's pie
- mashed swede with nutmeg
- vegan wellington
Some of these recipes are on my other site, Sneaky Veg.
Pin vegan shepherd's pie with swede and potato topping for later
How to make vegan shepherd's pie
If you have made this recipe and loved it please consider leaving a comment and rating below.
Vegan shepherd’s pie with swede and potato topping
Ingredients
For the topping
- 1 medium swede
- 2 large potatoes
- 1 tbsp vegan butter
- 1 tbsp vegan milk
- Salt and pepper
For the filling
- 1 tbsp sunflower oil
- 1 onion chopped
- 1 large carrot diced
- 2 garlic cloves crushed
- 1 tsp dried mixed herbs
- 200 g soy mince rehydrated if dried
- 1 tbsp marmite
- 1 tbsp soy sauce
- 2 tbsp nutritional yeast
- 400 g tinned chopped tomatoes
- 1 tbsp tomato purée
- 100 ml veg stock
- Salt and pepper
Instructions
- Preheat the oven to 180°C (fan)/200°C/gas mark 6.
- Rehydrate your soy mince according to the packet instructions if using dried mince
To make the topping
- Peel and chop a medium swede and 2 large potatoes. Chop the swede smaller than the potato as it takes a bit longer to cook.
- Place in a large pan of water, bring to the boil and cook until soft.
- Drain and mash with a little vegan butter, a dash of plant milk and some salt and pepper.
To make the filling
- Heat 1 tbsp sunflower oil in a large saucepan. Add a chopped onion and 2 diced carrots and sauté for 10 minutes until soft and the onion is turning golden brown.
- Add 2 cloves of crushed garlic, stir and cook for one minute.
- Add 1 tsp dried mixed herbs, 200g soy mince, 1 tbsp marmite and 1 tbsp soy sauce and 2 tbsp nutritional yeast. Stir well.
- Cook for 5 minutes or until until the soy mince has browned slightly.
- Then add a tin of chopped tomatoes, 1 tbsp tomato puree and 100ml vegetable stock.
- Bring to the boil then reduce the heat to low and simmer for 10-15 minutes until reduced and thickened.
- Season to taste with salt and pepper.
To make the shepherd’s pie
- Pour the filling into a large oven proof dish.
- Spread over the mash and smooth over. Mark with a fork.
- Bake in the oven for 15-20 minutes until golden brown.
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