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After fruitlessly scouring my cookbooks and the internet for a good, consistent vegan shepherd’s pie recipe, I decided to create my own. It’s not quite traditional, because it has a dough base (I love pie crust!), but it’s quite possibly the most fantastic thing I’ve ever made. It takes a bit of effort, but it’s WELL worth it!


• 3 cups all-purpose flour (gluten-free flour works fine)
• 1 tsp salt
• 8 tbsp cold water
• ¾ cup vegan margarine

• 4 cups (when cooked) TVP (textured soy protein)
• 2 medium onions
• 2-3 cups button mushrooms (depending on how much you like them)
• 1 carrot (you can add more, I just didn’t have any more!)
• 1 can (~420g) garden peas (or 2 cups fresh peas)
• 3 tbsp vegan instant gravy (I use Massell’s brand)
• 6 tsp vegan beef stock
• Nutritional yeast flakes/grated vegan cheese (optional)

Mashed potato
• 2-3 large washed and peeled potatoes
• 1 cup soy milk
• ½ cup vegan margarine

(Preheat oven to 190C / 375F)

1. Mix the flour and salt together in a mixing bowl with a fork, then cut in the vegan margarine and mix until it resembles coarse bread crumbs (the easiest way to ensure consistency is to mix it through with your hands)
2. Add the water, 1 tbsp at a time, mixing through as you go, until the dough holds together when you shape it with your hands – if it’s a hot day, you might need to put this in the fridge for about 30 mins
3. On a lightly floured surface, roll the dough out in a circle the size of your pie tin + 1 inch (or the depth of the tin). Roll it out to be about 3mm (1/8 of an inch) thick
4. Lightly dust the rolling pin with flour, and roll half of the dough onto it, and use this to transfer the dough to a lightly greased pie tin (about 23cm (9 inch) diametre
5. Once the base is lining the pie tin, put it in the fridge while you prepare the filling

6. Prepare the TVP according to instructions on the packet. While it is standing (off the heat), add the 6 tsps vegan beef stock and stir through. Strain the TVP, keeping the beef stock broth/liquid aside
7. Finely dice the carrot and 1 cup of the mushrooms
8. Roughly dice an additional 1-2 cups of mushrooms (to give it a bit more filling)
9. If your peas are of the canned variety, drain the liquid out and set them aside
10. Mix the vegan gravy according to instructions – I used some of the leftover TVP broth water instead of plain water to make it
11. Roughly dice the onions and fry in a hot frying pan, using a very small amount of oil. Once they begin to go translucent, add a small amount of the TVP broth water and simmer on a high heat
12. Add the carrots and mushrooms to the onions, and cover with some more of the TVP broth water
13. When the carrots, mushrooms and onions are soft, add the TVP (and more broth water!)
14. Simmer on a high heat for about 5 minutes
15. Add the peas and the gravy mix, transfer to a low heat, and simmer very gently for about 10-15 minutes
16. Take the pie crust out of the fridge, and add the filling

Mashed Potatoes
17. Cut the peeled potatoes into quarters (lengthways) and place in a saucepan
18. Cover with cold water and bring to a boil. Reduce heat and simmer for about 20 minutes, or until they are soft enough to easily poke a fork into
19. Place in a bowl, and mash roughly, adding vegan margarine as you go
20. Then add soy milk gradually, while mashing, until you achieve the consistency you want

21. Cover the pie with the mashed potato and sprinkle nutritional yeast flakes or grated vegan cheese over the top
22. Place in oven and bake at 190C/375F for 20-30 minutes. After the 20 minute mark, keep an eye on it – when the potato on top starts to go golden, it’s done!



Comments on: "Recipe – ULTIMATE Vegan Shepherd’s Pie" (2)

  1. mmm looks yummy!

  2. […] Vegan ‘Beef’ and Mushroom Mini-Pies So, this is kind of a variation on my “Ultimate Vegan Shepherd’s Pie”, with some variations because I was working with limited ingredients. A couple of notes: I made the […]

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