Vegetarian ‘shepherd’s’ pie

Vegetarian ‘shepherd’s’ pie

Veggie pantry ingredients in a pie

Vegetarian ‘shepherd’s’ pie is a soy mince and tomato filling, topped with mashed potato and cheese.

Use vegetarian pantry staples like Textured Vegetable Protein (TVP), canned tomatoes, carrots, onions and potatoes to make this satisfying dinner dish.

Uses meatless mince

Textured vegetable protein (TVP) is defatted and dried soy flour. Normally, you rehydrate it with boiling water and use it as you would normal minced meat.

It has a great chewy texture and it takes on flavours easily. Because TVP is a dried product, it lasts a long time in your pantry, so it is a good addition to your store-cupboard basics.

You can also use Textured Vegetable Protein in a vegetarian Bolognese sauce, in curries, in veggie meatballs and to make veg burgers.

A spoonful of vegetarian 'shepherd's' pie
Vegetarian ‘shepherd’s’ pie – TVP filling with a potato topping

Traditional shepherd’s pie minus the meat

Recipes for classic shepherd’s pie normally consist of a tomato-based, lamb mince filling with a buttery, mashed potato topping.

My vegetarian-friendly version of this recipe uses soy mince instead of lamb mince. I put carrots and peas into the mince filling to add flavour and extra fibre.

The topping of my take on this traditional dish uses a mixture of regular potatoes and sweet potatoes. Before baking it, I finish the pie off with some grated, vegetarian cheddar.

The oven-baked vegetarian ‘shepherd’s’ pie has a cheesy potato top with a rich veggie mince filling underneath.

A freezer-friendly dinner recipe

Save time and effort by making double the amount of this recipe. Once the vegetarian ‘shepherd’s’ pie has been baked and has cooled down, put it in freezer-safe containers and freeze. When you need a quick but filling dinner, defrost and reheat some of this veggie pie.

You should make vegetarian ‘shepherd’s’ pie because it is:

  • Making use of pantry staples – because it uses TVP, canned tomatoes, potatoes, carrots and onions.
  • Budget-friendly – made from inexpensive store-cupboard ingredients.
  • Freezer-friendly – make, bake and allow the pie to cool, then freeze it.
  • Meat-free – using Textured Vegetable Protein instead of minced meat.

Vegetarian ‘Shepherd’s’ pie’s main ingredients:

  • Potatoes
  • Textured Vegetable Protein (TVP)
  • Onion
  • Carrot
  • Canned tomatoes
  • Vegetarian cheddar cheese
Vegetarian 'shepherd's' pie
A veggie dinner made out of pantry ingredients

Tips for busy cooks

Potatoes – instead of a mixture of regular potatoes and sweet potatoes, you could use one or the other on their own. Alternatively, any other boiled and mashed root vegetable would work well such as carrots, swede or celeriac.

Textured Vegetable Protein (TVP) – I use dried TVP that I rehydrate before cooking. If you don’t have this, you could use Quorn mince or a can of (drained) lentils instead.

Tomatoes – if you don’t have any canned tomatoes, you can use passata or a can of tomato soup.

Batch cook – make double the quantity of this recipe and freeze half to have for dinner on another day.

Serving suggestions:

  1. Dinner – enjoy a serving of this veggie ‘shepherd’s’ pie with some steamed frozen vegetables.
  2. Lunch – got some of this pie leftover from the night before? Reheat it and have it for lunch.

Dinner at home

Vegetarian ‘shepherd’s’ pie is a filling and flavourful dinner recipe. Centred around veggie pantry ingredients, this delicious dish is easy to make.

Did you use Textured Vegetable Protein (TVP) in this recipe? Have you used it before?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

Find more vegetarian dinner inspiration with these recipes:

Vegetarian ‘shepherd’s’ pie

Vegetarian ‘shepherd’s’ pie is a soy mince and tomato filling, topped with mashed potato and cheese.
Meal Type Dinner, Lunch
Cuisine British-Inspired
Keyword Vegetarian, Vegetarian ‘shepherd’s’ pie
Total Time 50 minutes
Servings 4 Servings
Author Veg Coast Cook

Ingredients

  • 550 g potatoes (approx. 4 medium) peeled & cut into chunks
  • 250 g sweet potato (approx. 1 medium) peeled & cut into chunks
  • 20 g butter
  • Salt and pepper
  • 1 tsp extra virgin olive oil
  • 100 g onion (approx. 1 medium) peeled & chopped
  • 1 clove of garlic peeled & crushed
  • 100 g carrots (approx. 1 medium) chopped
  • 80 g Textured Vegetable Protein rehydrated as per the packet instructions
  • 1 tsp rosemary leaves dried
  • 1 tsp parsley dried
  • 1 bay leaf
  • 400 g can of diced tomatoes
  • 2 tsps tomato paste
  • 80 g frozen peas
  • 20 g vegetarian cheddar grated

Instructions

  1. Preheat the oven to 200°C fan.
  2. Bring a large saucepan of water up to the boil. Add the potatoes and the sweet potatoes. Cook the potatoes for 20 minutes or until a knife goes through them easily.
  3. Start making the filling while the potatoes cook.
  4. Drain off the water from the potatoes and return the potatoes to the saucepan with the butter, salt and pepper. Mash the potatoes then cover the saucepan and set aside.
  5. To make the filling – heat 1 tsp of olive oil in a large frying pan over a medium heat. Add the onion and garlic and fry for 2 minutes. Add the carrot, Textured Vegetable Protein, stir and fry for 3 minutes. Add the rosemary, parsley and bay leaf. Add the can of tomatoes and 1 can full of water, the tomato paste and salt & pepper. Stir and turn down low. Cook for 10 minutes, then add the peas and cook for a further 5 minutes. Remove from heat, carefully remove the bay leaf and transfer the filling to a large oven-proof dish.

  6. Top the filling with the mashed potato and sprinkle over the grated cheddar cheese. Bake in the oven for 30 minutes or until the top is golden.

Recipe Notes

Potatoes – instead of a mixture of regular potatoes and sweet potatoes, you could use one or the other on their own. Alternatively, any other boiled and mashed root vegetable would work well such as carrots, swede or celeriac.

Textured Vegetable Protein (TVP) – I use dried TVP that I rehydrate before cooking. If you don’t have this, you could use Quorn mince or a can of (drained) lentils instead.

Tomatoes – if you don’t have any canned tomatoes, you can use passata or a can of tomato soup.

Batch cook – make double the quantity of this recipe and freeze half to have for dinner on another day.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!



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