Vegetarian Shepherd's Pie

vegetarian shepherds pie
A healthy family-favourite!

A vegetable protein based dish packed full of flavour.


  • 3 potatoes, washed, peeled and quartered
  • 1/3 cup skim milk
  • 2/3 cup textured vegetable protein
  • 1 Tbsp olive oil
  • 3 garlic cloves, minced
  • 2 x 280g tubs no-added-salt tomato paste
  • ½ 150g bag shredded carrot
  • 400g can no-added-salt diced Italian tomatoes
  • 1 Tbsp rosemary leaves, chopped
  • 160g light tasty shredded cheese
  • 200g bag leafy salad
  • 4 slices crusty sourdough bread
View Method Vegetarian Shepherd's Pie


  1. Preheat oven to 180°c.
  2. Boil potatoes until tender, about 15 minutes. Drain well, then return to hot pan and mash. Add milk, in small amounts, and stir with a wooden spoon to incorporate. Season with pepper to taste.
  3. Meanwhile, place textured vegetable protein in a bowl and stir in 2/3 cup boiling water. Let stand for five minutes or until hydrated.
  4. Heat oil in a medium non-stick saucepan over medium heat. Add garlic and sauté for 1-2 minutes. Add tomato paste, carrot and tomatoes. Cook, stirring occasionally, until thickened. Stir in textured vegetable protein and rosemary and season with pepper to taste.
  5. Transfer mince mixture to a 2l ovenproof baking dish, top with mashed potato and sprinkle with cheese. Bake for 25 minutes or until golden on top. Serve with leafy mix and slices of crusty sourdough.
View Ingredients Vegetarian Shepherd's Pie
View Method Vegetarian Shepherd's Pie
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