Vegan Shepard’s pie

I always make a meat mince version of this pie every now and then.

I am not a huge fan, not because it doesn’t taste nice or anything. Just the fact that as soon as the pie cools down the tomatoes start drawing water and there is just soo many times I can dab up the excess water with a paper towel without anyone noticing.

My dad isn’t a huge fan, as you all should know by now, mince gives him spontaneous indigestion.

My mother is not a huge fan either due to the fact that there is a tomatoe base to this dish.

Knowing all these things, when I saw this recipe I went straight ahead and jumped in and decided to make it.

Surprisingly enough my mother enjoyed it and I loved it. My father was another character all together. He wanted a small helping and then complained I should bring him a glass of water and an Eno sachet he could feel the indigestion starting.

When I mentioned that it in fact was soya mince and not meat mince he went from indigestion to complaining how he doesn’t like soya mince and it tastes funny and it tastes bland and there is not taste… the indigestion was completely forgotten. Strange if you ask me.

Thanks to this dish I finally figured out how to make the lines ontop of the mash potatoe with a fork. Before I used to use the fork right way up and as I dragged the fork through the mash I would dig up the mash. Then I learnt that it would better if your turned the fork upside down and ran it away from you up and down the mash potatoe. See you are never too old to learn new tricks.

All in all it was an super delicious dish and believe it or not there was no left overs. Not sure if my parents ate or my dad secretly got rid of it. Only time will tell.

Ingredients for the potatoes:

  • 8 x large potatoes, peeled and boiled till soft.
  • 4 x tbsp. butter.
  • ½ x cup soy milk.
  • Salt and pepper to season

Method for the potatoes:

  • Mash the potaoes.
  • Mix in butter and milk.
  • Season generously.
  • Set aside.

Ingredients for the mince:

  • 340g x soya mince, soaked in boiling water and 1 x tbsp. white wine vinegar. Let it stand till all the water has been absorbed.
  • 1 x onion, finely chopped.
  • 2 x cloves garlic, crushed.
  • 1 x tbsp. oil.
  • 500g x mushrooms, sliced.
  • 2 x tbsp. soya sauce.
  • 1 x tbsp. maple syrup.
  • 1 x tsp dried basil.
  • 1 x tsp dried oregano.
  • 130g x tomato paste.
  • 2 x cups frozen peas , corn and carrots.


  • Heat oil in a pot.
  • Add the onions and saute till transparent.
  • Add mushrooms and garlic.
  • Cook till the mushrooms are soft and released their water.
  • Add in soya mince and cook for about 5 minutes.
  • Add in soya sauce, maple syrup, basil, oregano and tomatoe paste.
  • Give it a good stir and cook for 5 minutes uncovered.
  • Add in the frozen peas, carrots and corn.
  • Cook uncovered till all the water has been cooked away.
  • Pour this mixture into a greased oven proof dish.
  • Top with the mashed potatoe.
  • Sprinkle freshly grated nutmeg over the top and add blobs of butter on the top.
  • Pop into a preheated oven and bake at 180 degrees for 15 minutes or until the top is golden brown.

Tell me what you think of this recipe