Shepherdess Pie

A hearty classic from the University of Cambridge!

Easy recipeEasy
Add to favourites

Click on a star to rate this recipe! You must log in first.

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

Cook time

Servings

4

Ingredients

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 200g mixed root vegetables (carrots, swede, turnips)
  • 200g veggie mince
  • 30g tomato paste
  • 50g green peas
  • 200ml vegan gravy
  • 500g potatoes, peeled and prepped
  • 50g vegan butter
  • Pinch nutmeg
  • Parsley, chopped

Instructions

  1. Prepare your root vegetables, peel and cut them all into equal sizes of 1cm dice.
  2. Sweat off your onions, garlic, add the mixed vegetables, cook for 5 minutes. Add the tomato paste, veggie mince.
  3. Make up 200mls of vegan gravy mix then add to the mix and cook for 15 minutes. Add green peas, cook for 2 minutes, season with salt and pepper.
  4. Spread the mixture into a suitable tray, chill for 30 minutes.
  5. Bring the potatoes to the boil and simmer for around 20 mins or until cooked, drain and mash potato with the vegan butter, nutmeg, salt, pepper & fresh chopped parsley.
  6. Cover the dish with the mash potato, and then cook in a preheated oven for 30 minutes.

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Easy Mushroom Stroganoff

Add to favourites
This is the perfect dish when you suddenly realise that you have too many mushrooms in the fridge and you’re never going to get through them all. You can use…

Hearty Chia Porridge Breakfast Bowl

Add to favourites
This is my breakfast at least three or four times a week. I just can’t get enough of it! It’s delicious and filling, and full of vital vegan nutrients like…

‘Calamari’

Add to favourites
This one is for vegans, or anyone, who love the taste and texture of seafood. Marinating the mushrooms in fresh dill and lemon juice gives it that fresh ocean flavour,…

‘Crab’ Cakes

Add to favourites
Flaky and soft hearts of palm stand in for lump crab meat in my veganized version of this classic dish. You can serve these with whatever dipping sauce you have.…

Spinach & Potato Curry (Saag Aloo)

Add to favourites
A delicious vegan spinach and potato curry that is perfect as part of an Indian inspired feast! It’s easy to make and has that authentic Indian restaurant taste!