Vegan Shepherd’s pie

recipe -

Vegan Shepherd’s pie

4 serves; Prep 10 mins, Cooking 25 mins


Ingredients – Shepherd’s pie mix

1 package beefless ground

1 tablespoon vegetable oil

1/2 cup diced carrots

1/2 cup diced yellow onions

1 tablespoon tomato paste

1/8 cup flour

1/8 cup soy sauce

1 cup vegetable stock

1 bay leaf

1/3 cup peas

1/3 cup corn kernels

1 tablespoon chopped fresh parsley

1 teaspoon chopped fresh thyme

To taste salt and pepper


Ingredients – Cauliflower puree

1 head cauliflower

1/8 cup vegan margarine

1/2 cup vegetable stock

To taste salt and pepper




For Shepherd’s Pie mix

Heat the oil in a large saucepan. Add carrots and onions and sweat over medium heat for 5 minutes. 
Add the tomato paste and cook for 2 minutes more. Sprinkle the flour into the pan and stir to combine. Add the soy sauce to the pan and stir well to avoid lumps. 
Add the vegetable stock, bay leaf and Gardein beefless ground. Bring the mixture to the boil, reduce heat and simmer for 20 minutes. Remove from the heat and add the peas, corn, parsley, thyme, salt and pepper. Pour into a deep baking dish.


For the Cauliflower Puree

Remove the leaves from the cauliflower and discard. Rough chop the cauliflower and combine in a saucepan with the margarine. Place over medium heat and begin to sweat being careful not to brown the cauliflower. 
After 5-7 minutes, add ½ cup of vegetable stock. Bring to a boil. Cover and reduce the heat to a simmer. Cook until the cauliflower is tender, approximately 15 minutes. 
Place the entire contents of the pan into a food processor or blender. Puree until smooth, adding the remaining vegetable stock to adjust the consistency. Season with the salt and pepper. Place into a piping bag.


To finish

Pipe the cauliflower puree on top of the hot shepherd’s pie mix in which ever pattern you desire. Place under a hot grill for 5 minutes until the top is lightly browned. Serve immediately.


Enjoy!                                                               Recipe courtesy of

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