Easy Traditional Vegan Shepherd’s Pie
St Patrick’s Day
March is a great month for Patron Saints in the UK. We had St David’s Day on March 1st and celebrated with this gorgeous Leek Hot Pot.
March 17th is St Patrick’s Day – the Patron Saint of Ireland, or affectionately known in our house as Guinness Day!!
As much as I love Guinness, I absolutely love an Irish cocktail. You can keep your green Guinness, and the shamrock shapes on the head of your pint of Black Gold, all I want is a Frozen Black Irish 🙂 I’ve put the Cocktail recipe on a different post! 🙂
(Please note that Guinness is now VEGAN! Thank you Guinness xxxxxx)
But what is a celebration without a good meal?
Traditional Vegan Shepherd’s Pie
To celebrate St Patrick’s Day, I wanted to share my favourite version of this famous recipe.
It is so easy to make, and because you can use everyday tinned or frozen ingredients it’s also good if you are budgeting. An impressive meal, which is easily paired with lots of roasted vegetables and potatoes if you are feeding a crowd.
The only difference between this meat-free version of Shepherd’s Pie and the more traditional version, is literally the choice of mince and the choice of stock you use.
I vary the vegetables in the mince filling with any leftovers I have lurking in the fridge, a half eaten tin of sweetcorn or lentils, sliced mushrooms – and I always have bags of mixed frozen vegetables in the freezer, frozen peas etc so I add these in.
Proper Shepherd’s Pie
A Proper Shepherd’s Pie should have mince, carrots and peas!! – everything else is a bonus 🙂
The tomatoes & Marmite in this version, more than make up for the flavours ‘missing’ in a Vegan version.
I love this version of Shepherd’s Pie and I really hope you do too.
Vegan Shepherd's Pie
|Prep:||Cook:||Yield: 4-6 people||Total:|
Easy to make recipe perfect for weekdays, for family dinners or to feed a crowd of hungry students! Serve it with roasted vegetables and potatoes and gravy on the side.
- To make the mash:
- Potatoes well scrubbed or peeled, chopped and boiled
- plus 1 sachet of mash - optional
- The mince filling:
- Use either 125 g Soy mince - 1/3 packet (Vegan)
- & 1/2 tin brown lentils
- or 250g soy mince (Vegan)
- 1 large onion chopped
- 1 tbsp tomato puree (optional)
- 125g chopped tomatoes tinned or fresh
- 1 heaped tsp marmite
- 1 vegetable Oxo cube or 2 tsp of other powdered bouillion
- splash of Vegan Worcestershire sauce (optional)
- 1-2 bay leaves (optional)
- 1 large carrot
- & 50g frozen peas
- & 50g sweetcorn tinned or frozen
- or 175g frozen mixed veg
- S&P to taste
- Olive oil spray
- To make the mash: Drain the potatoes and keep some of the cooking water back.
- Mash the potatoes well and combine with either some packet mash to make it creamier, or just add some of the reserved cooking water to loosen the potatoes a little without the need for butter or milk! Add salt & pepper, mix well. Set aside.
- (You can also add some swede, mashed cauliflower or carrot puree to the mash for even more flavour and more vegetable power!)
- Preheat oven at 200 C
- To make the mince filling: Chop the onion and spray a large pot with olive oil spray and cook the onion with a pinch of salt. If using a fresh carrot, finely chop and add to the onion mixture and cook both until tender. Add tomato puree if using.
- Add in all the vegetables and tinned lentils, if using. Add the frozen soy mince, marmite and the crumbled Oxo cube or bouillion powder (and Vegan Worcestershire sauce if using), and season well with salt and pepper. The mince mixture should have very little liquid on the bottom. Not dry, but not swimming in sauce. If it needs some more liquid, add some water bit by bit. If the sauce is too much, just cook it down until it has evaporated some more.
- Turn the mince mixture out into a casserole dish, ready to be topped with the mashed potato.
- Smooth the potato out to your liking, I prefer a few rustic swishes, which then brown and crisp whilst cooking. Make sure your potato has covered all the mince. Spray the mash lightly with some olive oil spray, to help it brown and crisp up.
- Place into the preheated oven, and cook on high until the top has browned to your liking for about 25 minutes. Take out of the oven and let it rest for 10 minutes.
- Serve with vegetables of your choice. Roasted or boiled cabbage, cauliflower, broccoli or Brussels sprouts - the boys love some roasties (roast potatoes) on the side with gravy.
Another winter comfort classic!
For more delicious comfort food ideas, try my Skinny version of Mac ‘n’ Cheese, and this warming Vegetarian Chicken Curry , as an amazing topping for Baked Potatoes.
For those following Slimming World, this Vegan Shepherd’s Pie is completely syn free, so enjoy it guilt free with any vegetables etc that you love. Gravy is 2 1/2 syns per 250 ml (that’s 2 and a half level teaspoons of gravy granules.)
Because you are using frozen ingredients this cannot be re-frozen. If you change up your ingredients and use fresh vegetables and soy granules or tinned lentils, then this can be frozen for up to 3 months, with or without the potato topping.
I prefer my mash made fresh, so I just freeze portions of the mince mixture. It’s so easy to use the mince for other recipes too e.g. mixed with tomatoes on top of pasta or as a jacket potato topping with some grated cheese!
This is such a great recipe that is also easily halved, and because it uses basic kitchen ingredients and is so flexible, it can be made without any real planning or last minute dashes to the supermarket.
I hope I have encouraged you to make a traditional Shepherd’s Pie and I hope it will become a firm favourite like it has in our home. This is the best Vegan food – and of course also perfect for Lent.
All my meal ideas include at least one third of salad/vegetables and/or fruit with it, (this is the way we at Slimming World eat less without going hungry).
N.B. Any item in bold is a Healthy Extra* on the Slimming World plan, so these must be weighed or measured and not exceeded, if you want to maximise your weight loss. Eating at least one third of vegetables (superfree food) at each and every meal is also key to this plan.
Please note that I am in no way affiliated to Slimming World, nor am I a Slimming World consultant, and still believe that the best way to follow this plan is to join either online or better still with a group near you.