Vegan Shepherd's Pie (Cottage Pie)

VEGAN SHEPHERD’S PIE! This classic vegan shepherd's pie is one of my oldest and most popular recipes - try it today for a hearty, comforting and delicious dinner!

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Boil potatoes til fork tender, drain and place in a bowl with other mash ingredients and mash til fluffy.

Step 2

Prep TVP by soaking with hot water and soy sauce.

Step 3

Cook onion, carrot, celery for a few minutes until onions are a little soft - add garlic, herbs and spices, tomato paste and stir in til everything is coated. Add onion jam/relish, wine and vegetable stock and mix. Dissolve 1 tbsp cornstarch into the 1/2 cup water and add to the pot. Cook for about 5 minutes or until the sauce is is kinda thick. Taste to see if your filling needs a little more seasoning. (Your onion jam/fruit chutney may be sweeter than mine, in which case try adding a little more tomato paste for saltiness/acidity. Or maybe it just needs salt!)

Step 4

Transfer filling into a deep baking dish (mine was 22x34cm).

Step 5

Dollop mash on top then use a fork to spread it out.

Step 6

Brush with some melted vegan butter or olive oil, give it a shake of paprika or a sprinkle of extra rosemary and bake at 200ºC for about 30 minutes - you can even broil for 5-10 minutes for an extra golden top.