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Luxuriously creamy mashed potato atop ‘mince’ and veggies that are packed FULL of flavour, this vegetarian shepherd’s pie recipe is a comforting dinner that’s guaranteed to satisfy!
Shepherd’s pie is an absolute British classic. But there’s no reason to miss out on this hearty dish if you’re vegetarian, doing meat free Mondays or just trying new things!
Just like my vegetarian mince and onion pie, this recipe is a personal favourite of mine. Not only is it a really cheap meal (the soya mince makes it cost even less than the meat versions!) but it’s so SO tasty!
The soya mince absorbs all those beautiful flavours from the stock, rosemary and other ingredients perfectly, and the mash?! Oh my life that MASH! It’s the creamiest, butteriest most oh my word mashed potato in all the land. Trust me, this is one you need to try!
What is the difference between shepherd’s pie and cottage pie?
In short, shepherd’s pie is made with lamb and cottage pie is made with beef. That’s the only difference. But since we’re making a vegetarian pie here, I guess you could call it whichever one you like!
What can you eat with vegetarian shepherd’s pie?
I personally think that shepherd’s pie is an ‘all in one’ kind of meal. By that I mean, you already have everything in the dish as it is! You’ve got your protein (the soya mince), your carbs (the potatoes) the veggies (onion, carrot and peas) and it even has it’s own gravy!
If you really wanted to add something next to it on the plate, I’d recommend a portion of roast vegetables or maybe even some Yorkshire puddings. Other than that, you really don’t need to add to shepherd’s pie. It’s perfect as it is!
Can you freeze homemade vegetarian shepherd’s pie?
Yes! Make up to the point where you are about to bake then cover really well and freeze for up to 1 month.
You can even cook it from frozen! Cook in a 170ºC/Fan 160ºC/338ºF for 60–90 minutes until piping hot throughout. You can heat under the grill for a few minutes to brown the potatoes further if you wish.
How do you make creamy mashed potatoes from scratch?
Now this is an accumulation of watching various videos, reading chef tips and my own experimentation over the years. Here are my 3 best tips to achieving the most smooth, creamy and buttery mash EVER…
- Use waxy potatoes instead of floury. Yes, I realise this one goes against the grain but it works, I promise! They hold their shape really well and become super creamy in texture. Although, for this to work well, you need tip number 2…
- Use a potato ricer instead of alternatives like a masher, food processor or whisk. You would not believe the difference this makes! I have this one and it’s fantastic! Chef’n Fresh potato ricer (affiliate link)
- Don’t be afraid to add all the butter. Potato is really absorbent and it will soak it straight up. Meaning if you don’t add enough, it will potentially be dry instead of creamy. Plus, it really enhances the flavour if you use a good quality brand like Lurpak.
What you need to know
In this section I’m going to share everything I know about how to make a great vegetarian shepherd’s pie. Don’t worry, it’s not mountains of pointless information, it’s only the stuff I think will be truly helpful to you! Trust me, it’s worth the read before you set out to make it… especially the Recipe Tips bit!
Ingredients
Here is everything you need to know when sourcing your ingredients for vegetarian shepherd’s pie…
For the mashed potato
- Potatoes – Get a waxy variety. I used red potatoes which worked great! Other varieties like Charlotte, Anya or Jersey Royals would work too. *
- Butter – Use a good quality brand like Lurpak salted. Trust me, you can really taste the difference!
- Milk – I used semi skimmed but any milk would work, even dairy free like soya or rice.
- Salt & Pepper – Sea salt and freshly ground black pepper give a great flavour here.
*Note, for waxy potatoes to work well, you need a potato ricer like this one: Chef’n Fresh potato ricer (affiliate link)
For the mince
- Oil – Olive oil adds a nice flavour but it’s not essential. Vegetable, sunflower or rice bran would work, they just wouldn’t add to the flavour.
- Onion – Use a regular brown onion for a nicely rounded flavour.
- Carrots – Two carrots about 20cm long by 2-3cm thick is the perfect amount.
- Garlic – Nice, large garlic cloves work best for flavour here. If you only have small or medium, you might want to increase the quantity.
- Flour – This is to thicken the sauce a little. I used plain flour (all purpose) but self raising would also work.
- Wine – A nice rich, fruity red wine works perfectly in this dish! White or rosé just won’t have the same effect on flavour.
- Stock – Mushroom stock is the secret weapon here. It gives meat free dishes a very rich and meaty flavour. I like this one – Knorr mushroom stock (affiliate link)
- Fresh Herbs – Use fresh rosemary and bay leaves over dry if you can, it really makes a difference.
- Vinegar – Balsamic vinegar adds a tang and a sweetness that can’t be replaced by any other type of vinegar. Don’t substitute!
- Tomato Puree – In a tube or a can, there’s not really anywhere you can go wrong with this.
- Salt & Pepper – A good seat salt and freshly ground black pepper used throughout the cooking process can make the world of difference in the overall flavour.
- Peas – Frozen peas are great here! Plus there’s less waste when you can keep a bag in the freezer 🙂
- Vegetarian Mince – I used Asda’s (Wallmart) own brand meat free soya mince which, in my opinion, is one of the best soya minces on the market! Tesco’s own brand and Quorn are also good too.
How to make vegetarian shepherd’s pie – recipe summary
Mashed potato
- Boil the potatoes until tender, drain them and press through a potato ricer.
- Stir through butter, milk and salt & pepper.
Mince
- Fry the onion then add the carrot. Cook until softened then add the garlic.
- Add flour and ‘cook out’, then pour in the wine.
- Add the remaining ingredients, stir and simmer until thickened. Allow to cool slightly.
To assemble and cook
- Spoon the mince into an oven proof dish and top with the mashed potato.
- Fluff the potato with a fork then bake for 20 mins until golden.
Recipe tips
We all make mistakes, yes – even me! Actually, I make the mistakes so you don’t have to 🙂 So here’s some helpful tips to make sure you don’t make the same mistakes I did…
- Read the recipe and prep your ingredients before you begin to avoid any unexpected surprises.
- Use waxy potatoes together with a potato ricer to make the best creamy mashed potatoes EVER! This is the one I have – Chef’n Fresh potato ricer (affiliate link)
- Season the mince throughout the cooking process with salt and pepper, not just at the end.
- Taste as you go! This way you will know if it’s to your taste/needs more seasoning.
- Don’t simmer the mince for too long. Soya mince is different to regular mince – it will continue to absorb the sauce while cooling.
- Put a baking tray underneath your shepherd’s pie while you bake it, just in case it bubbles over.
Vegetarian Shepherd’s Pie -Step by Step Picture Recipe
(For a printer friendly version, see the recipe card at the end of this post)
Ingredients and equipment
Here is what you will need to serve 4-5.
Mashed potato
- 900g (31.8 oz) Waxy Potatoes, peeled & cut into 2″ cubes
- 150g (2/3 Cup) Salted Butter, cubed
- 3-4 tbsp Milk
- Salt & Pepper
Mince
- 2 tbsp Olive Oil
- 1 x Onion, diced
- 2 x Medium Carrots, peeled and diced
- 2 x Large Garlic Cloves, peeled and minced
- 2 heaped tbsp Plain/All Purpose Flour
- 100ml (1/3 Cup + 1 tbsp) Red Wine
- 500ml (2 Cups) Mushroom Stock *
- 3 x Sprigs of Fresh Rosemary
- 3 x Bay Leaves
- 1 tbsp Balsamic Vinegar
- 2 tbsp Tomato Pureé
- Salt & Pepper
- 70g (1/2 Cup) Frozen Peas
- 200g (7 oz) Meat Free Soya Mince
*if you can’t get mushroom stock, use vegetable stock instead.
Essential Equipment
- Large Saucepan
- Fork
- Potato Ricer
- Large Bowl
- Wooden Spoon
- Large Sauté/Frying Pan
- Wooden Spatula
- 25cm / 10″ Oven Proof Baking Dish
Mashed potato instructions
To make the mash, place your prepared potatoes (900g | 31.8 oz peeled & cut into 2″ cubes) into a large saucepan and cover with cold water.
Bring it up to the boil then simmer for around 10 mins, until you can stick a fork in them and it goes through. (Fork tender.) Then drain off the water.
Press the boiled potato through a potato ricer into a large bowl. You could use a masher but it won’t be anywhere near as smooth.
Next, add in the cubed butter (150g | 2/3 Cup) and mix well with a wooden spoon, until the butter has melted and the mash is smooth.
For extra creaminess and a smoother texture, add in 3-4 tbsp of milk and mix until it’s blended in.
Lastly, we need to season this beauty. Add a generous helping of salt and pepper and have a taste. Keep going until it’s to your taste.
Leave to one side until it’s time to assemble your vegetarian shepherd’s pie.
Mince instructions
Heat a large sauté or frying pan over a low/medium heat then add the olive oil (2 tbsp). When the oil is hot, add in the diced onion (x 1) and cook, stirring frequently with a wooden spatula, until translucent.
Next, add in the carrot and continue to cook until it’s softened. Stir frequently and add more oil if you need to.
Now add in the minced garlic (2 x large cloves) and cook for 1 minute until fragrant.
Throw in the flour (2 x heaped tbsp) and cook for 1 minute. Stir continuously to really work the flour into the other ingredients in the pan.
Time for the good bit! Pour in the red wine (100ml | 1/3 Cup + 1 tbsp) and get ready for it to sizzle…
Keep stirring to deglaze the pan, it will quickly become quite thick and sticky…
Ok, now for some flavour! Add in all the remaining ingredients: mushroom stock (500ml | 2 Cups), fresh rosemary (3 x sprigs), bay leaves (x 3), balsamic vinegar (1 tbsp), tomato pureé (2 tbsp), salt & pepper, frozen peas (70g | 1/2 Cup) and meat free soya mince (200g | 7 oz).
Then give it a really good stir and bring to the boil.
Allow it to simmer, stirring often (soya mince catches more easily on the bottom of the pan than regular mince), until it’s thickened but still quite saucy. About 8-10 mins.
Leave to cool for 15-20 mins and preheat your oven to 190ºC/Fan 180ºC/374ºF. The sauce will naturally thicken while cooling as soya mince is very absorbent.
Assembly instructions
To assemble your vegetarian shepherd’s pie, spoon the slightly cooled and thickened mince into your oven proof dish.
If your mashed potato has seized a little while cooling, add another 1 tbsp of milk and mix again to loosen it up. Then carefully dollop the mashed potato on top of the mince, smooth out to cover it all, and ruffle up the top with a fork.
Bake in your preheated oven for 20 minutes until piping hot throughout. If you prefer it a little more golden, pop it under the grill for 5 mins.
Alternatively you can freeze it at this point for another day. (See ‘Can you freeze homemade vegetarian shepherd’s pie?’ section earlier on in this post for details.)
Serve immediately and enjoy all those happy yummy noises!
Other recipes you might like…
- Easy homemade vegetarian mince and onion pie
- NO FAIL easy Yorkshire pudding recipe
- Slow cooker vegetarian chili recipe
- Slow cooker vegetable curry recipe
- Easy one dish vegetable pasta bake (no pre-cooking!)
Have you made this recipe?
Have you made this seriously comforting vegetarian shepherd’s pie? I’d love to know if you have! Send me your pics, comments and questions on Facebook, Twitter and Instagramor email me at emma@kitchenmason.com.
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Hearty Vegetarian Shepherd's Pie - Printable Recipe
Yield: 4-5
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 35 minutes
Luxuriously creamy mashed potato atop 'mince' and veggies that are packed FULL of flavour, this vegetarian shepherd's pie recipe is a comforting dinner that's guaranteed to satisfy!
Ingredients
For the mashed potatoes
- 900g (31.8 oz) Waxy Potatoes, peeled & cut into 2″ cubes
- 150g (2/3 Cup) Salted Butter, cubed
- 3-4 tbsp Milk
- Salt & Pepper
For the mince
- 2 tbsp Olive Oil
- 1 x Onion, diced
- 2 x Medium Carrots, peeled and diced
- 2 x Large Garlic Cloves, peeled and minced
- 2 heaped tbsp Plain/All Purpose Flour
- 100ml (1/3 Cup + 1 tbsp) Red Wine
- 500ml (2 Cups) Mushroom Stock *
- 3 x Sprigs of Fresh Rosemary
- 3 x Bay Leaves
- 1 tbsp Balsamic Vinegar
- 2 tbsp Tomato Pureé
- Salt & Pepper
- 70g (1/2 Cup) Frozen Peas
- 200g (7 oz) Meat Free Soya Mince
Essential Equipment
- Large Saucepan
- Fork
- Potato Ricer #
- Large Bowl
- Wooden Spoon
- Large Sauté/Frying Pan
- Wooden Spatula
- 25cm / 10″ Oven Proof Baking Dish
Instructions
For the mashed potatoes
- Place the potatoes in a large saucepan and cover with cold water. Bring to the boil then simmer for 10 mins until fork tender.
- Drain the potatoes.
- Press through a potato ricer into a large bowl.
- Add the butter and beat in with a wooden spoon then add the milk and beat again until smooth and creamy. Season well with salt and pepper then set aside until assembly.
For the mince
- Heat the oil in a large frying pan. When hot, add the onion and fry until translucent. Stir often with a wooden spatula.
- Add the carrot and cook until tender. Stir often.
- Add the garlic and cook for 1 min, then tip in the flour and cook out for 1-2 mins stirring constantly.
- Pour in the red wine and stir to deglaze the pan. It will become thick and sticky, that's normal.
- Then add all remaining ingredients and stir thoroughly. Bring it up to the boil and simmer for 8-10 mins until thickened but still quite loose and saucy.
- Allow to cool for 15-20 mins and preheat your oven to 190ºC/Fan 180ºC/374ºF. It will thicken while cooling (soya mince is very absorbent).
How to assemble
- Spoon the mince into your dish.
- If your mashed potato has seized while standing, mix through 1 tbsp more milk. Then gently spoon it on top of the mince and spread out to cover the whole thing. Fluff up the top with a fork.
- Bake in the preheated oven for 20 mins until piping hot throughout. Place under the grill for 5 mins if you prefer it a little more golden. (Optional)
Notes
* If you can’t get mushroom stock, use vegetable stock instead.
# You need a potato ricer (not a masher) to give waxy potatoes a creamy texture. If you don't have one, I recommend using floury potatoes instead.
Nutrition Information:
Yield: 5Serving Size: 1
Amount Per Serving:Calories: 656Total Fat: 39gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 122mgSodium: 691mgCarbohydrates: 50gFiber: 6gSugar: 6gProtein: 24g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
