Vegan Shepherd’s Pie

Serves 4-6
Time 1 hour


1 tbsp extra virgin olive oil 

1 brown onion, chopped

2 garlic cloves, crushed

1 carrot, grated

2 celery stalks, diced

Vegan beef mince – 1 packet

1 tbsp fresh rosemary, chopped

2 tbsp plain flour

1 tbsp Worcestershire sauce

2 tbsp low-salt tomato paste

2 cups vegetable stock

8 potatoes, peeled and diced


Preheat the oven to 180°C. 

Bring a pot of water to boil and cook potatoes for 10-11 minutes until soft for mashing. 

Heat a pan and warm olive oil then add onion, garlic, carrot and celery and soften for 8-10 minutes. 

Add rosemary to the pan, and then add the flour, Worcestershire sauce and tomato paste and stir for 1-2 minutes. 

Add the stock and simmer the mixture for 20 minutes – the fluid will slowly reduce. 

While the sauce is simmering, in a separate pan, heat some extra virgin olive oil on medium-high heat. Add in the vegan mince, and cook off until browned (just like normal mince). Gently fold it through the sauce. 

Season with salt and pepper.

Once the mixture is done – add this to a baking dish.

Mash the potato in the pot (once drained) – olive oil can be added if required to soften further.

Place the potato mixture on top of the mixture in the pan and bake for 20 minutes until the potato is slightly golden.