ShepherdsPie the Olimpt

Filling and comforting vegan shepherd’s pie made with a veggie-packed veggie mince and creamy mashed potatoes and baked to perfection.

For the Veggie Mince:

🥔 1 Medium Onion White, Yellow or Brown, Chopped
🥔 1 Tbsp Crushed Garlic
🥔 2 Tbsp Olive Oil
🥔 3 cups Frozen Soya Mince (300g) or 1 cup Textured Vegetable Protein (TVP) reconstituted with 1 cup Hot Water (see notes*)
🥔 5 cups Cremini Mushrooms (480g) finely chopped
🥔 2 Tbsp Soy Sauce
🥔 1 Tbsp Maple Syrup
🥔 1 tsp Dried Basil
🥔 1 tsp Dried Oregano
🥔 ½ cup Tomato Paste (130g)
🥔 2 cups Frozen Peas and Carrots (280g)

For the Mashed Potatoes:

🍅 4 Large Potatoes (2 ½ pounds / 1100g)
🍅 4 Tbsp Vegan Butter (60g) plus more for the top
🍅 ⅓ - ½ cup Soy Milk (80ml - 120ml) or other non-dairy milk
🍅 Sea Salt To Taste
🍅 Ground Black Pepper To Taste


🧅 1. Peel and chop the potatoes and add them to a pot. Cover with water and bring them to the boil. Cook for around 20-25 minutes until the potatoes are soft and cooked.

🧅 2. While the potatoes are cooking, start making your mince. Add the mushrooms to a food processor and process until finely chopped.

🧅 3. Add the onion and garlic to a pot with the olive oil and sauté until the onions are softened.

🧅 4. Add the soy mince or TVP and sauté with the onion and garlic until soft and browned. If your soy mince is a bit chunky then use your spatula while sautéeing to break it up into small pieces.

🧅 5. Add in the chopped mushrooms, soy sauce, maple syrup, basil, oregano and tomato paste and mix in.

🧅 6. Add the frozen peas and carrots and sauté with the veggie mince until the peas and carrots are slightly softened.

🧅 7. When the potatoes are cooked, add in the vegan butter and soy milk and mash it up. Add sea salt and black pepper to taste.

🧅 8. Preheat the oven to 390°F (200°C).

🧅 9. Add the veggie mince to a pie dish (a square or rectangular dish will also do fine) and smooth down.

🧅 10. Add the mashed potatoes on top and smooth them down as the top layer. Use a fork to create ridges in the mashed potatoes.

🧅 11. Dot with some vegan butter on top and sprinkle with black pepper.

🧅 12. Place into the oven to bake for 30 minutes. In the last 5 minutes switch over to grill for some extra browning on top.


🍁 If you're using frozen soya mince then a little more or a little less than 300g is fine. Some packs of frozen soy mince are 320g or 350g and this is fine, just use all of it in this recipe.

🍁 If you're using textured vegetable protein (TVP) then add 1 cup (92g) of TVP to a bowl. Pour over 1 cup (240ml) of boiling hot water from the kettle. Give it a stir and then leave it to sit for 5 minutes. Stir again and your TVP is ready to use. Use all of it in this recipe.

🍁 Cremini mushrooms are also called portobellini or baby bellas. You could also use white button mushrooms in this recipe.

🍁 If you can't get frozen peas and carrots together then get them separately and use 1 cup of each. Other frozen veggie mixes like peas, carrots, corn and green beans also work great in this recipe.

🍁 I have generally found ⅓ cup soy milk to be enough for the mashed potatoes but you might need a bit more, but start with ⅓ cup and only add more if needed.

🍁 Storing and Freezing: Leftovers keep super well in the fridge for 3-4 days. You can reheat in the microwave or in the oven at 350°F until heated through. It's also freezer friendly for up to 3 months. Thaw it in the fridge overnight and then reheat in the microwave or in the oven at 350°F until heated through.