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–+ servings

Vegan Shepherd's Pie

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Prep Time 20 minutes
Cook Time 55 minutes
Servings 5 people

Ingredients
  

MASH

  • 4-5 potatoes (total 1kg-1.2kg)
  • 50g vegan butter
  • 1/2 cup soy milk
  • salt and pepper, to taste

FILLING

  • 2 tbsp oil
  • 2 onions (320g)
  • 2 carrots (210g)
  • 2 tsp minced garlic
  • 1/2 tsp dried thyme leaves
  • 1/2 tsp dried marjoram leaves
  • 1 sprig rosemary (leaves only, chopped roughly)
  • 1/4 tsp dried ground sage
  • 3 1/2 tbsp tomato paste
  • 3 1/2 tbsp tomato paste
  • cup onion jam (or fruit chutney! See* for more subs)
  • 2 cups TVP (textured vegetable protein), dried
  • 2cups + 1/2 cup vegetable stock
  • 1/2 cup red wine
  • 1/2 cup water (room temp)
  • 1 tbsp cornflour

OTHER

  • Extra vegan butter or olive oil, for brushing on top of potatoes (optional)
  • Extra rosemary, for sprinkling on top of potatoes (optional)

Instructions
 

MASH

  • Peel potatoes and chop into small ~2cm cubes.
  • Place potatoes in a large pot and cover with water. Add 1/2 tbsp salt to the water. Bring potatoes to the boil and boil for around 10-15 minutes or until potatoes are soft (use a fork to test if you can poke all the way through a cube of potato).
  • You can start filling prep while your potatoes are cooking!
  • Drain potatoes and put them into a mixing bowl. Mash the potatoes with a fork or masher. Add vegan butter and soy milk and mix well until you have smooth, fluffy mash!
  • Season with salt (I use just over 1 tsp salt for 1kg potatoes) and pepper then set aside.

FILLING PREP

  • Finely chop onions and carrots.
  • Pour2 cups of HOT vegetable stock into a large bowl with the dried TVP and soak TVP for about 5 minutes until it’s fluffy and the texture is like mince. No need to drain.

COOKING

  • Preheat oven to 200ºC.
  • Heat oil in a large pot.
  • Add onions and carrot and cook until soft (3-5 minutes).
  • Add garlic, thyme, marjoram, rosemary, sage and tomato paste and stir in. Cook for a minute or two!
  • Add onion jam, TVP, wine and remaining vegetable stock.
  • Dissolve1 tbsp of corn flour into the 1/2 cup water, and add to the pot.
  • Cook for a further 5 minutes, stirring until all the alcohol cooks out. Sauce should becomes nice and thick!
  • TASTE to see if it needs more seasoning - your onion jam/fruit chutney• may be sweeter than mine, in which case try adding a little more tomato paste for saltiness/acidity. Or maybe it just needs salt!
  • Transfer mix into a deep baking dish (mine was 22x34cm) and spread mince out in an even layer.
  • Dollop potato mash all over the top and then use a fork to spread it out, covering all the mince.
  • Brush oil or melted vegan butter on top and scatter some fresh rosemary on top.
  • Bake for 20 minutes at 200ºC.
  • Broil(the grill function) for a further 10 minutes until the top of the potato is golden and crispy (or bake for longer - you might need to turn the temperature up, so keep an eye on it!!)
  • Serve immediately!
  • *I do believe most items in the realm of tomato or onion chutney/relish would work as long as they are quite sweet. The sweetness is the key to a very delicious pie! So YES to caramelised onion relish, onion chutney, sweet tomato relish and tomato chutney as equally worthy substitutes. I was surprised to find so much onion jam at my supermarket when I looked, so take a look in the sauces/relish/pickles section and I’m sure you’ll find something great!! Corn relish has also been reported to have excellent results!
Keyword Vegan
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