Vegan shepherd’s pie

New to the vegetarian or vegan lifestyle? Meat craving is totally normal. It takes time to get on with your new diet and so understanding where is your craving coming from is key to accepting this change. I didn’t have much meat craving regarding taste, but I had a lot of fun creating vegan versions my favourite meat dishes.

I cook and eat with a meat-eater very often, so I am keen to show them that it is completely possible to create a rich, fulfilling and satisfying meal without meat that tastes as good as it’s meat counterpart.

A recipe that satisfies your craving for meaty tastes without harming any animals, why not?

Here is my very “meaty” meatless shepherd’s pie.

Vegan shepherd’s pie

Boil the potatoes in salted water until tender, takes around 15-20 minutes. When cooked, drain the potatoes and then add vegan butter, almond milk, salt and pepper.

Mash with a fork or potato masher and set aside.

Heat the vegetable oil in a pan, add the minced garlic and fry for 2-3 minutes until the garlic turns slightly golden in colour. Add the diced onion and stir-fry for 2-3 minutes.

Drop in the vegan mince, vegetables and season with bouillon, salt, bay leaf and thyme, mix thoroughly. Pour over the water, bring to a simmer, then cover and cook for 10 minutes. Finally, add the vegetarian gravy powder, stir and cook for another couple of minutes.

The vegan mince should be in a very thick and rich gravy.

Vegan shepherd’s pie

Transfer the mince into an ovenproof dish.

Vegan shepherd’s pie

Add the mash on top, ruffle with a fork. Put it in the oven and bake for 20-25 minutes until you see the top of the mash starts to turn golden and the mince is bubbling up at the edges. The shepherd’s pie is ready!

Vegan shepherd’s pie

I have cooked this dish for quite a few meat eater friends, they all love the taste and texture of the pie. It is a vibrant flavourful dish that can fill you up and fulfil meat cravings. I hope you like this recipe and share this with your vegan, vegetarian and meat-eater friends, perhaps even all enjoy the dinner together! Love and sharing!

This recipe was created for Veahero, a cool new (free!) meal planning platform for vegans and vegetarians.

If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes! <3 <3

Vegan shepherd’s pie
Vegan shepherd’s pie

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Difficulty: Intermediate

Serves: 4

Prep.: 20 mins | Cook: 25 mins

Ingredients:

Mashed potatoes

  • 2 large potatoes (about 700g), diced
  • 1.5 tbsp vegan butter
  • 1 tsp salt
  • Pinch of black pepper
  • 100ml almond milk

Vegan mince

  • 1 tbsp vegetable oil
  • 1 large onion (around 250g), diced 
  • 150g vegan mince 
  • 300g frozen mixed vegetables (carrots, peas, sweetcorn)
  • 3 cloves garlic, minced
  • 2 tsp Bouillon (vegetable stock)
  • 1/2 tsp salt
  • 1 bay leaf
  • 1/2 tbsp dried or fresh thyme
  • 1 tsp vegetarian gravy power
  • 300ml water
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Instructions:
  1. Peel and quarter the potatoes, place them in a pot. Cover with at least 3cm of boiling water. Add ½ tsp of salt and cook at medium heat until tender (around 15-20 minutes)
  2. Remove the cooked potatoes from the pot and place them in a bowl with butter, milk, salt and pepper. Mash with a fork or potato masher.
  3. Preheat the oven to 170˚C.
  4. Heat the vegetable oil in a large, non-stick frying pan, add the minced garlic, fry for 2-3 minutes until the garlic turns slightly golden in colour.
  5. Add the diced onion and stir-fry for 2-3 minutes.
  6. Add the vegan mince, vegetables, bouillon, salt, bay leaf and thyme, mix thoroughly.
  7. Pour over 300ml of water, bring to a simmer, then cover and cook for 10 minutes.
  8. Add the vegetarian gravy powder, stir and cook for another couple of minutes. The result should be a mince in very thick gravy.
  9. Pour the mince into an ovenproof dish, top with the mash and ruffle with a fork.
  10. Bake for 20-25 minutes until the top of the mash is starting to brown and the mince is bubbling up at the edges.
  11. Allow to cool for 5 minutes before serving.
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