{Recipe} Vegetarian Shepherd’s Pie

July 15, 2011 by flyingdrunkenmonkey

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Recipe from Veggie Mama


    • 1 packet veggie mince (I used Quorn in this recipe)
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 carrot, chopped
    • 1/2 cup each peas and corn
    • 1 cup water (you may need more, depending on how thick you want your mince)
    • 1 veggie beef stock cube
    • 1 tablespoon flour or gravy powder
    • 1 tablespoon worcestershire sauce
    • 2 tablespoons tomato sauce
    • 1 teaspoon mustard
    • 3 potatoes, peeled and chopped
    • 1/2 sweet potato, peeled and chopped
    • 1 tablespoon butter
    • 1/4 cup milk
    • 1 cup grated cheddar cheese

METHOD 1.Preheat oven to 220C.

2. Put the potato and sweet potato in a saucepan and cover with cold water. Bring to the boil and cook 15-20 minutes until soft. Drain, mash, and add butter and milk.
3. Saute the onion, carrot and garlic in a little oil until translucent. Add mince, peas and corn.
4. Dissolve stock cube in boiling water and add to the mince. Add all the sauces and cook over a low-medium heat for five minutes. Add the flour or gravy powder dissolved in a little water and adjust the consistency to your liking.
5. Spoon the mince into a casserole dish and top with the mashed potato. Cover with cheese and bake 15 minutes until cooked through and cheese is golden and bubbling.

I sometimes put a call out on my Facebook Page for ideas for meal planning. My relative and friend Miss Sparkle from Sparkle Says suggested I try the above recipe from The Veggie Mama.

I have been trying to cook more vegetarian meals, for health and financial reasons, but had not tried any faux-meat products before. I’ve always simply opted for meatless recipes. But I love a good Shepherd’s pie and this sounded interesting so I thought I’d give it a go.

I didn’t make too many changes to the recipe as it is above. Instead of using sweet potato in the mash, I used parsnip. I omitted the onion, worcestershire sauce, tomato sauce and stock cube – I hate cutting onion, we don’t have the sauces and I used some frozen leftover stock. I’ll confess that the stock was chicken stock so it wasn’t a truly vegetarian meal. Whoops! I also added some crushed tomatoes instead of the tomato sauce.

I also added some chick peas, leek instead of the onion and some mushrooms. I used the Quorn that Veggie Mama suggested. It took me awhile to find it tucked away in the frozen section but it seems pretty good. There was no strange taste in the finished meal and you’d probably think it was meat. It was about the same price as mince as well.

As it was only Lily and I for dinner that night we had a lot leftover. I froze it in a few takeaway containers but haven’t defrosted it yet so we’ll see how it is. But Lily and I both loved it and I’m tucking the recipe away to use again later!

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  1. Veggie Mama says:

    I’m so pleased you like it! I also love it when people adapt the recipe to their circumstances. You rule x

  2. Mrs Sparkle says:

    Yay! It’s one of my fav staple recipes now too. Thanks Veggie Mama!!

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