Shepherd’s Pie

Shepherd’s Pie

Shepherd’s Pie

Shepherd’s Pie
Recipe Type: Vegan
Prep time:
Cook time:
Total time:
Serves: 4
A ‘meaty’ vegetarian version of a traditional, hearty English dish.
  • 1 clove garlic, peeled and crushed
  • 1 onion, peeled and finely chopped
  • 225 g frozen soya mince
  • 1 x 400 g/14 oz tin tomatoes
  • 50 g frozen peas
  • 1 carrot, peeled and finely chopped
  • 6 medium potatoes, peeled
  • 2 tablespoons margarine
  • 4 – 6 tablespoons soya milk
  • mixed herbs
  • 1 vegetable stock cube, dissolved in 190 ml (1/3 pint) boiling water
  • salt and freshly ground black pepper
  1. Pre-heat oven to 220°C/430°F/gas mark 7.
  2. Fry the onion and garlic in a little oil until softened.
  3. Add the vegetable stock, soya mince, tomatoes, carrots, peas, herbs and salt and pepper. Simmer for about 20 to 30 minutes.
  4. Meanwhile, peel the potatoes and quarter them. Boil them in a separate pan for about 15 minutes until soft. Mash the potatoes with the margarine and milk.
  5. Pour the vegetable/soya mixture into an ovenproof dish, and place the mashed potato on top. Smooth down with a fork, forming a line pattern across the potato.
  6. Cook in the oven for about 25 minutes until the top has browned.
  7. Serve with a green salad.


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Jewish Vegetarian Society
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