Meatless Shepherd'S Pie Recipe

Name: Meatless Shepherd'S Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the topping; 1 1/2 lbs potatoes, peeled and roughly chopped; 1 1/2 lbs parsnips, peeled and chopped; 1/3 cup plain soymilk; 1 tablespoon butter; 1 teaspoon garlic, minced; salt; pepper; For the filling; 1 tablespoon olive oil; 1 medium onion, chopped fine; 1 medium carrot, chopped fine; 1 cup mushroom, sliced; 1 cup canned peas; 9 ounces soy crumbles or 9 ounces quorn pieces; 2 cups vegetable stock; 4 tablespoons flour; 2 tablespoons vegetarian worcestershire sauce; 1 teaspoon dried ground sage; 1 pinch crushed red pepper flakes; pepper

Servings: persons

For the topping
1 1/2 lbs potatoes, peeled and roughly chopped
1 1/2 lbs parsnips, peeled and chopped
1/3 cup plain soymilk
1 tablespoon butter
1 teaspoon garlic, minced
salt
pepper
For the filling
1 tablespoon olive oil
1 medium onion, chopped fine
1 medium carrot, chopped fine
1 cup mushroom, sliced
1 cup canned peas
9 ounces soy crumbles or 9 ounces quorn pieces
2 cups vegetable stock
4 tablespoons flour
2 tablespoons vegetarian worcestershire sauce
1 teaspoon dried ground sage
1 pinch crushed red pepper flakes
pepper

1
Preheat oven to 350u00b0F.
2
Boil potatoes and parsnips until tender. Drain. Using a potato masher, mash potatoes and parsnips. Add soymilk, garlic, butter and mash until smooth. Salt and pepper to taste. Set topping aside.
3
Heat oil in a medium-large pan. Add onion and carrot to pan and cook on medium heat until onions are soft. Add mushrooms and meat substitute and saute for 4 minutes.
4
In a small bowl slowly mix the flour into the vegetable stock. Add vegetable stock mixture and peas to pan.
5
Mix in Worcestershire, sage, red pepper. Cook down to a gravy like consistency. Pepper to taste.
6
Transfer filling to a oven proof dish, spread the potato parsnip mash over it.
7
Bake uncovered for 30-35 minutes.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For the topping, 1 1/2 lbs potatoes, peeled and roughly chopped, 1 1/2 lbs parsnips, peeled and chopped, 1/3 cup plain soymilk, and more.

Yes, Meatless Shepherd'S Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Meatless Shepherd'S Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions