I love pie! And a vegetarian one at that. An irresistible vegetarian main course can take a little extra love and time, but all I can say it’s totally worth it!! Shepherd’s pie is traditionally made with ground beef but I am always on the hunt for a non-meat versions of everything!
I make Shepherd’s pie using vegetable soya crumble mince every Christmas and on days where I just want to eat something comforting and yummy! Sharing my vegetarian version below!
Vegetarian Shepherd’s Pie Filling:
- 2 tablespoons olive oil
- 1 red onion (finely chopped)
- half box of pre cut fresh mushrooms
- 3 carrots, peeled and chopped (about 2 cups)
- fresh herbs to taste (I used rosemary and thyme)
- one small can of tomato sauce (I used half)
- 2 tablespoons flour
- 2-3 veggie cubes (added water as well)
- 1 teaspoon salt (more or less to taste)
- 2 cups frozen peas
- Worcestershire sauce (you can use soya sauce as a substitute if you don’t have Worcestershire sauce (you can also get Annie’s organic and vegetarian Worcestershire sauce – thrivemarket.com)
- Garlic powder/ or fresh garlic
- Morning star vegetable mince crumble
- Seasoning – salt, pepper and chili flakes (optional)
- Mash potato mix (or 2-3 potatoes if you would like to make your mash from scratch – I add salt, pepper and mustard butter and almond milk – of course for vegan option minus butter)
- Preheat the oven at 350c.
- In a large oven-safe pot, heat the oil over medium heat. Add diced onions and sauté until fragrant. Add garlic and salt to start the base flavor.
- Now add mushrooms, carrots, peas.
- Add tomato paste and flour to the pot and stir. Slowly add vegetable cubes and water to make the broth, stirring it in until a gravy starts to form. Continue seasoning if need be.
- Add chili flakes (optional), drizzle of Worcestershire sauce and whole herbs (you will pull the herbs out later). Sauté until carrots are softened.
- Once all vegetables begin to soften, add the vegetable mince crumble with half cup of water. Simmer over low heat to get it thickened even further.
- Once cooked, place your shepherd’s pie mix into a baking tray and spread out evenly.
- Make your mash potato – I add salt, pepper butter and mustard and make my mash with almond milk (either ready made or from fresh boiled potatoes) and spread evenly over the Shepherd’s pie mix.
- Place into the oven and let it cook for 20 mins until mash potato on top begins to brown and your Shepherd’s pie sauce starts to ooooze out. You can broil/grill for the last minute to get extra crisp brown top.
- Serve a slice of hot vegetarian Shepherd’s pie!!! YUMMY!