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TVP shepherd's pie on a plate with a fork
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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.
Course Dinner
Cuisine British
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 350kcal
Author Jess & Dan

Ingredients

  • 1.4 kg potatoes - chopped into medium chunks
  • 4 tbsp 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 tbsp dried thyme
  • 1 tbsp tomato purée
  • 800 g chopped tomatoes 2 x 400g tins
  • 4 tsp vegan gravy we used Bisto reduced salt version
  • 500 ml veggie stock
  • 350 g petit pois
  • 1 tsp 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 tbsp vegan butter, A good splash of unsweetened non-dairy milk
  • Preheat the oven to gas mark 6.
  • While the potatoes cook, sauté the onions until translucent in a large pan along with the oil.
    2 onions, 1 tsp 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 tbsp dried thyme, 1 tbsp 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 tsp 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