Meatless, vegetarian shepherd’s Pie

Meatless, vegetarian shepherd’s Pie. A tasty vegetarian version of a great British Classic. It is all about the seasoning and the mash, so I bet that if you didn’t tell non-vegetarians it was vegetarian they may not even notice, in fact they may even compliment you on the fact the meat isn’t greasy or chewy. Low fat, lots of protein an easy make comfort food which is easy to freeze for cook ahead days.


200g or 2 cups Veggie beefless ground (Gardein or Yves).

4 large russet potatoes  (1-1.2 kg or 2.5 lbs)

2 large carrots diced small.

I small onion chopped finely.

Optional ¼ cup celery diced thinly or ½ cup chopped mushrooms.

1 garlic clove, minced.

500ml (1pint) vegetarian stock.

1 tsp Worcester sauce

1 Tbs vegetarian gravy powder.

Ground pepper.  1 tsp paprika.

¼ tsp following to your taste -Thyme, Sage and Rosemary.

OR optional 1tbspoon of stuffing mix – my mother used to add this.


Dishes – greased 2 quart casserole/pie dish or 2 smaller 1 quart (750ml) ones. Glass, china or metal, they all work well.

Preheat oven to 350 once you have the potatoes on.


Half fill a large pan with water and heat to boiling. Meanwhile Peel and chop the potatoes and add the boiling water. Cook for abut 15 minutes until they are soft (test with knife) and starting to disintegrate. Once cooked strain and return to the saucepan and put a lid on.

In a large skillet or a deep frying pan heat up the canola oil. Add the onion and cook for 2 minutes until slightly translucent. Add the garlic and veggie ground. Cook for about five minutes until onions and the ground protein start to brown.

Add the gravy powder to the veggie stock to the pan then add carrots and any other optional vegetables too. Add the pepper, paprika and any other spices.Bring to boil stirring regularly, then simmer for 5 minutes.Leave simmering whist you prepare the mash topping.

Add the butter and milk to the potatoes and mash with a potato masher. The creamier the potatoes the easier it is to layer evenly without disturbing the pie base.

Putting the pie together –

Turn of the heat from the pan and pour into the dish or divide the mixture between 2 dishes. Spoon the mash on top, use small spoons rather than big dollops and work around the dish until it is covered. Then carefully smooth out the mash so it is even. Make a pattern on the top with a fork or just rough up the top slightly.

Tip – it is easier to place the mash on if the filling has cooled slightly so if you have problems with the mash sinking, then next time cook up to this part first, let stand whilst you cook and mash the potatoes.

Sprinkle with pepper and Parmesan cheese if you like cheese for browner top.

Bake in the oven for 15-20 minutes on the top shelf until golden brown.  Serve hot with vegetables.

If you want to make this ahead then refrigerate before cooking allow and extra 20 minutes cooking time, so 40 in total.

Leave a Comment