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    Home » Recipes » British

    TVP Shepherd’s Pie In 60 Minutes

    Published: Mar 31, 2018 by Jess & Dan · Modified: Nov 14, 2021 · This post may contain affiliate links

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    A long pinterest image with a pic of shepherd's pie at the top and a title in black writing on a white background in the bottom half of the image
    A pinterest image that shows two plates of vegan shepherd's pie with a fork on the plate and a title above the image

    Our TVP shepherd’s pie is a vegan take on the classic British dish.

    Sometimes people like to use lentils or another meat replacement to make vegan shepherd’s pie. However, we really love using TVP (textured vegetable protein).

    TVP Shepherd's pie on a white plate with a fork next to it, laying on a blue cloth. There's a small pinch bowl in the background as well as another plate of food.
    Jump to:
    • 📋 Ingredients
    • 🔪 Instructions
    • 👨‍🍳 Expert tips
    • 🤔 What is textured vegetable protein?
    • 💭 FAQs
    • 🥕 What to serve with vegan shepherd’s pie
    • 📖 Recipe
    • 💬 Comments

    It’s got a great texture and is really filling which means it’s perfect for this recipe. Plus, it doesn’t take ages to cook like lentils.

    Shepherd’s pie was originally created as a way of using up leftover roasted meat, and back in the day, the sides and bottom of the tray were sometimes lined with potato, as well as the top.

    We’re definitely on board with this top-level potato game from way back when!

    Today, the dish is a firm favourite because it’s so hearty and comforting. It’s definitely one of our go-to meals on a chilly Sunday. 

    Thanks to the secret ingredient (which we’ll tell you about shortly!), our shepherd’s pie has a similar yummy umami flavour to the original.

    📋 Ingredients

    This vegan shepherd’s pie recipe is made using TVP, which you can buy online or in most health food stores. You will need:

    • Carrots - diced
    • Garlic - peeled and finely chopped
    • Onions - peeled and chopped
    • Potatoes - washed and chopped into medium sized chunks
    • Dried thyme
    • Tomato puree
    • Tinned chopped tomatoes
    • Vegan gravy - we really like the Bisto reduced salt version
    • Veggie stock
    • TVP mince
    • Petit pois - frozen is fine
    • Vegan butter - we use Vitalite or Flora
    • Unsweetened non-dairy milk (we use oat milk)
    • Vegetable oil - or any other flavourless oil

    For detailed quantities and instructions, please see the recipe card at the end of this article.

    A top down view of a red baking dish full to the top with mash potato that has fork imprints all over it. All set on a dark blue background

    🔪 Instructions

    Making TVP shepherd’s pie is a great activity for a lazy Sunday afternoon. Although it takes a little while, the cooking process is quite slow and relaxed. Some might call this ‘staged cooking’. This is when you take your time, doing each part as and when it fits into your day.

    • First, bring a pan of water to the boil and cook your potatoes until they are soft. This usually takes about 15 minutes. You’ll be able to tell when they're ready because you will easily be able to pierce them with a fork.
    • Once the potatoes are soft, mash them using either a potato ricer or a potato masher. Add the vegan milk and butter, and a good helping of salt and pepper too.
    • Preheat your oven to gas mark 6 / 400°F / 200°C.
    • While the potatoes are cooking, saute the onions in a large pan until they are translucent. 
    • Chuck in your garlic and continue to saute until fragrant. Be sure to keep the onion and garlic moving around so that they don’t burn!
    • Add your carrots, thyme and tomato puree to the pan. Keep stirring for a few moments while they begin to cook, until you can really smell the thyme and tomato.
    • Pour in the tomatoes, veggie stock and and the TVP mince and sprinkle in your gravy granules. Season well and give everything a good stir.
    • Simmer everything for 15 minutes, and then five minutes before the end chuck your petit pois in.
    • Take a large, non-stick roasting dish and transfer your mixture into it. 
    • Evenly distribute your mashed potato over the top. Then cook for 20 minutes, or until your potato is golden brown.
    • If you have the willpower then let it stand for a few minutes once it comes out of the oven. This will give the TVP mixture a chance to thicken. If you can manage this you are stronger than we are!
    • Serve up alongside a helping with veg and extra gravy, if you like.

    For detailed measurements and full instructions please see the recipe card at the end of this article.

    A slice of TVP shepherd's pie on a white plate, topped with mashed potatoes and parsley. There's a fork resting on the plate and another plate and a dish in the background

    👨‍🍳 Expert tips

    The secret ingredient to this TVP shepherd’s pie is… (drum roll please) Bisto gravy granules!

    Bisto ‘beef’ gravy (in the red pot) is vegan and is a great way to add extra umami flavour. 

    If you don’t have Bisto, you can use your favourite vegan gravy granules or a tablespoon of miso paste instead.

    🤔 What is textured vegetable protein?

    Textured vegetable protein is a highly versatile meat substitute.

    It can be used in a variety of different dishes including this TVP shepherd’s pie, but also works well in chillis, stews or vegan bolognese. Using it in any type of dish that would need a mince meat or vegan chicken replacement works too, like these vegan dan dan noodles.

    It’s dried and usually comes in either chunks or flakes. As it’s dried, you can keep it in your cupboard for a long time. Therefore it's a great item to keep in the cupboard so you always have a good protein source on hand. Perfect for when you fancy a quick chilli or TVP shepherd's pie!

    It’s also incredibly lightweight, so doesn't take up lots of cupboard room, unlike vegan mince that's kept in the freezer. As the TVP swells up as it rehydrates, one pack actually goes much further than you might think!

    What is TVP made from?

    TVP is most often made from soy protein, but it can also be made from cottonseed, wheat, sunflower seeds or oats. It’s made through a process called extrusion, which basically means forcing material through a small opening to form a shape.

    When it’s dry, TVP has a protein level of around 50%. This drops to around 16% when it rehydrates during the cooking process. This is still a great source of protein.

    💭 FAQs

    What if I don’t have or don’t like TVP?

    If you don’t fancy using TVP, you can make a delicious vegan shepherd’s pie by switching it out for lentils or meat free mince (which you can usually find in the freezer section of the supermarket). If you use lentils, then add 15 minutes onto the simmering time in the pan to allow them to cook through properly.

    Can it be frozen?

    Yes, it freezes really well. This recipe makes eight portions, so if you’re feeding a family of four you could even divide it up into portions and put it in the freezer for a rainy day!

    Can I use different vegetables?

    We used carrots and peas in our TVP shepherd’s pie (or petit pois which we think taste nicer than peas!) because it’s traditional, but you could rock the boat by using sweetcorn, green beans or even a mix of all four. You could even try switching out the potato for sweet potato, if you like. Or try a 50/50 split of sweet potatoes and white potatoes?!

    A close up of TVP shepherd's pie on a white plate with a pinch bowl in the background. There's parsley on top of the mashed potato (which is the topping)

    🥕 What to serve with vegan shepherd’s pie

    This TVP shepherd’s pie is a complete meal in itself. But it goes really well with a delicious helping of veg on the side. Check out these extra special veg dishes if you’re after some inspiration:

    Vegan roasted brussels sprouts

    Once you realise that they absolutely shouldn’t be boiled to death, sprouts really come into their own! They've actually become one of our all-time favourite veggies! Check out these tasty vegan roasted brussels sprouts, which are made extra special with a miso and maple syrup glaze. 

    Buttery leeks and cabbage

    Our ultimate leeks and cabbage recipe is a lighter take on the more traditional creamed leeks and cabbage. It’s super simple with just three ingredients, and only takes 25 minutes to prepare! So it would be easy to knock up while your TVP shepherd’s pie is cooking.

    Maple roasted carrots and parsnips

    Maple roasted carrots and parsnips go really well with vegan shepherds pie. That's because their sweetness contrasts beautifully with the umami flavour. They also have a nice crunch to them, which goes well with the softer texture of the shepherds pie.

    Alternatively, you could just steam some of your favourite veg!

    Other comfort food classics to try:

    • The Best Vegan Fish Pie with Creamy Mashed Potatoes
    • Vegan cauliflower cheese being held with a tea towel, in an orange oven dish
      Easy Vegan Cauliflower Cheese
    • Vegan goulash in a bowl served with mashed potatoes and bread
      Easy Vegan Goulash
    • A plate of food with a nut roast, potatoes and broccoli.
      The 39 Best Vegan Roast Dinner Recipes of 2024

    If you'd like even more classic British comfort foods, then head to our ultimate guide to make the perfect roast dinner.

    Did you make this recipe? Leave a review and a rating below, or tag us in your photos on Instagram! Alternatively, bookmark it in your browser or save to Pinterest for later.

    If you love our content, please consider supporting it by buying us a coffee.

    📖 Recipe

    TVP shepherd's pie on a plate with a fork

    TVP Shepherd's Pie

    Shepherd's Pie is a comfort food classic - but made vegan using TVP mince! Topped with buttery, creamy mashed potatoes, we just know this will be a winner in households around the world.
    4.67 from 3 votes
    Save Saved! Print Pin Rate
    Course: Dinner
    Cuisine: British
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Servings: 8
    Calories: 350kcal
    Author: Jess & Dan

    Ingredients

    Metric - US Customary
    • 1.4 kg potatoes - chopped into medium chunks
    • 4 tablespoon vegan butter we use Vitalite or Flora
    • A good splash of unsweetened non-dairy milk no more than 100ml
    • 4 cloves garlic - finely chopped
    • 2 onions - chopped
    • 500 g carrots - diced
    • 2 cups TVP mince Textured Vegetable Protein
    • 1.5 tablespoon dried thyme
    • 1 tablespoon tomato purée
    • 800 g chopped tomatoes 2 x 400g tins
    • 4 teaspoon vegan gravy we used Bisto reduced salt version
    • 500 ml veggie stock
    • 350 g petit pois
    • 1 teaspoon vegetable oil

    Instructions

    • Bring a pan of water to the boil and cook the potatoes until soft – for around 15 minutes. When they’re soft, mash with a potato ricer or potato masher along with the vegan butter, milk and a good helping of salt and pepper.
      1.4 kg potatoes, 4 tablespoon vegan butter, A good splash of unsweetened non-dairy milk
    • Preheat the oven to gas mark 6 / 400°F / 200°C
    • While the potatoes cook, sauté the onions until translucent in a large pan along with the oil.
      2 onions, 1 teaspoon vegetable oil
    • Chuck in the garlic and continue to sauté until fragrant, being careful not to burn it!
      4 cloves garlic
    • Add in the carrots, thyme and tomato purée. Let it cook for a few minutes, whilst stirring, until it all starts to smell super tasty and herby.
      500 g carrots, 1.5 tablespoon dried thyme, 1 tablespoon tomato purée
    • Pour in the tomatoes, veggie stock, gravy granules and TVP. Sprinkle with salt and black pepper, then simmer for 15 minutes. 
      800 g chopped tomatoes, 500 ml veggie stock
    • Stir the petit pois through after the 15 minutes is up.
      4 teaspoon vegan gravy, 350 g petit pois, 2 cups TVP mince
    • In a non stick roasting dish (the one we used measures 6.5cm height, 39.5cm length and 26cm width) transfer the TVP Shepherd's pie mix and spread out in the dish, it will be quite a thick layer.
    • Evenly distribute the mashed potato on top of the mix, then bake for 20 minutes.
    • If you can, let it stand for a few minutes once it’s done as the longer it stands the thicker it will become. Serve up with a side of veg and an extra splash of gravy.

    Notes

    • You could try mixing up the topping by using a 50/50 split of sweet potatoes and white potatoes!
    • If you fancy a different mix of veg, try green beans and sweetcorn.
    • This meal freezes well. We recommend portioning it out into individual containers so it's easy to thaw just the right amount of portions when it comes to eating them at a later date.

    Nutrition

    Calories: 350kcal | Carbohydrates: 58g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 478mg | Potassium: 1295mg | Fiber: 13g | Sugar: 14g | Vitamin A: 11203IU | Vitamin C: 68mg | Calcium: 182mg | Iron: 7mg
    Tried this recipe? Tag us today!Mention @vegan_punks or tag #veganpunks!

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    Reader Interactions

    Comments

    1. bkk

      November 30, 2023 at 10:43 pm

      What the heck is "gas mark 6"?

      Reply
      • Jess & Dan

        December 06, 2023 at 10:50 am

        400°F or 200°C 😊

        Reply
    2. Kevin

      May 11, 2020 at 10:11 am

      5 stars
      Whole and hearty, Yum!

      Reply

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    Hey there! Thanks for checking out Vegan Punks. We're Dan and Jess – a husband and wife team who love creating and sharing vegan recipes. We draw on our experiences of travelling the world and learning about different cuisines. That's why you'll find plant-based versions of traditional dishes from all around the globe on our blog. And, of course, all with a pinch of punk attitude.

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