Vegan Shepherds Pie
I’m not sure why I’m only just sharing this recipe now, it’s my sons favourite recipe and he is most put out if it doesn’t show up on the menu once each week. Whilst Beau devours all of it, Skye remains adamant she hates mash potato so she eats the filling and I make her ‘fairy potatoes’ which are basically mini roasties………Kids!!!!
I really can’t complain, Beau and Skye have come ever such a long way since we started our vegan journey and over the last few years their fruit and veg intake has sky rocketed. There really isn’t much they won’t try. All of the recipes I share on my blog are tried, tested and approved by these guys!
For the Shepherdless Pie I tried to get as close to the traditional as possible as I remember really loving my mums shepherds pie growing up and this really reminds me of that.
For anybody following slimming world it’s really low syn too, the plant milk counts as your healthy A and then it’s 2.0 syns for the gravy and the mustard is so minimal I don’t even bother counting it.
I use Meatless Farms or Asda’s own free from mince which are my favourites but you could use whichever brand you prefer or for those who are not a fan of meat substitutes increase the amount of blitzed mushrooms and add a can of green lentils instead.
I thicken my base with Bisto red gravy granules, an accidentally vegan gift from above if you ask me but if you live somewhere these are not available or you aren’t a fan of using granules you can thicken using cornflour.
Recipe: serves 4
225g vegan mince
5 chestnut mushrooms
3 celery sticks (including leaves if you can)
1 white onion
4 tbsp red Bisto gravy granules
2 vegetable stock cubes
1 tbsp dried parsley
1 tbsp chopped fresh parsley
1 tsp whole grain mustard
1 tbsp tomato purée
Splash of Oat milk or 1 tbsp dairy free spread
Shake of salt and pepper to taste
1. Peel and finely chop your onion.
2. Add a few sprays of fry light to a large saucepan and fry the onion till softened and golden brown.
3. Peel and chop your carrots and celery, add to the pan and fry for a further 3 minutes.
4. Using a food processor blitz your chestnut mushrooms and add to the pan, stir well.
5. Add the stock cubes, dried parsley, tomato purée and whole grain mustard, stir well.
6. Add boiling water to just cover the veg in the pan. Stir well and bring to a gentle simmer.
7. Add the mince and fresh parsley, stir and simmer on low for approximately 25-30 minutes or until the veg is soft.
8. You can now thicken using the Bisto granules. Add them gradually, stirring well. You want a fairly thick filling otherwise your mash will sink into it.
9. Taste your filling, and season with salt and pepper to taste.
10. Once thickened turn off the heat and allow to cool. I find the colder you let your filling go the easier it is to build your pie.
11. Meanwhile peel and boil your potatoes in a large pan of salted water till soft.
12. Drain and mash your potatoes. Use your preference of plant milk or dairy free spread to add a little creaminess. Season with salt and pepper. Don’t add too much otherwise the potatoes will not sit well on top of your pie. Allow to cool.
13. Build your pie – tip the filling into a large ovenproof dish. Do not overfill, 3/4 of the way up is plenty otherwise you will overflow and make a mess once you add the mash. Add the mash, using a fork spread out around the dish, the fork marks will give you nice brown crispy bits on top.
14. Bake at 200°c for 30 minutes or until the top of your pie is golden brown and the filling is bubbling hot.
Delicious served with steamed greens and peas. For a naughty optional extra grate some dairy free cheese and sprinkle over the mash before baking.
This dish is very much a staple in our house and helps fuel these two to get up the hills we always make them walk up with the dogs and other countless activities they get get up to. Beau and Skye are harsh critics so if it gets their seal of approval I’m confident you guys will enjoy too. It’s also proved popular with meat eaters, not just vegans or veggies.
I’d love to see your photos and hear any feedback if you try it out.
Please take a mo to sign up to my blog at the bottom of the page and follow me on social media, you will receive notifications of new recipes and blog posts and be the first to know about any offers or competitions.
Pop over to my Facebook Page to keep up to date with all of my most recent posts and recipes – just click here.
If you have any questions or would just like to chat more about a vegan lifestyle please do get in touch! I’m always more than happy to help!