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vegan shepherds pie and greens

Vegan shepherd’s pie with swede and potato topping

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.
Course Main
Cuisine British, Vegan
Keyword vegan shepherd's pie
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 203kcal


For the topping

  • 1 medium swede
  • 2 large potatoes
  • 1 tablespoon vegan butter
  • 1 tablespoon vegan milk
  • Salt and pepper

For the filling

  • 1 tbsp sunflower oil
  • 1 onion chopped
  • 1 large carrot diced
  • 2 garlic cloves crushed
  • 1 teaspoon dried mixed herbs
  • 200 g soy mince rehydrated if dried
  • 1 tablespoon marmite
  • 1 tablespoon soy sauce
  • 2 tablespoons nutritional yeast
  • 400 g tinned chopped tomatoes
  • 1 tablespoon tomato purée
  • 100 ml veg stock
  • Salt and pepper


  • 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.


Nutritional information is approximate and is intended as a guide.


Calories: 203kcal | Carbohydrates: 29g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 582mg | Potassium: 870mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1929IU | Vitamin C: 39mg | Calcium: 76mg | Iron: 4mg