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Home: Recipes: Pies

Shepherd's Pie

Category (Vegan): Pies, Southern USA

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1 1/2 cups dry TVP (textured vegetable protein)
2 cups boiling water
1 teaspoon yeast extract (Marmite)
1 tablespoon olive oil
2 onions, chopped
1 leek, chopped
3 cloves garlic, crushed
1 cup carrots, diced
2 cups mushrooms, sliced
splash red wine
splash hot water
1 tablespoon whole grain mustard
2 tablespoon tomato paste
1 stock cube
salt and pepper, to taste
1 tablespoon herbs of choice (thyme, basil, oregano), chopped
1 cup green beans, chopped
1 cup celery, sliced

6 large potatoes, peeled and diced
splash of soy milk
salt and pepper to taste


Reconstitute the TVP by adding the yeast extract to 1 cup boiling water, allowing it to sit for 15 minutes and then adding the other cup of boiling water, stir, let sit for another 15 mins and drain.

Fry the onions, leek, and garlic in the oil until just translucent. Add the carrots, mushrooms, tomato paste, stock cube, salt, pepper, herbs, a little red wine, soy sauce, and water so nothing sticks. Put the lid on, and allow to cook over medium heat for about 15-20 minutes, stirring frequently.

In the meantime, boil the potatoes in salted water for about 15–20 minutes. Drain and mash. Add whole grain mustard, salt and pepper. Keep mashing until it's nice and smooth.

Once the carrots are almost cooked, add the drained TVP, celery and beans. Cook for another 15-20 minutes.

Spoon the TVP mixture into the bottom of a nice large dish and cover with the mashed potato. Pop in the oven at 180C/350F for about 20-25 minutes, or until golden brown.

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