Vegetarian Mushroom Shepherd'S Pie - With Vegan Ver

Name: Vegetarian Mushroom Shepherd'S Pie - With Vegan Version
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg red potatoes; 100 g textured soy protein granules; 1 kg mushroom (I used champignons); 1 carrot; 1 red bell pepper; 2 onions, diced; 1 bunch dill, chopped; 1 bunch parsley, chopped; 2 eggs (or egg substitutes for vegans, you can also add 3-4 tbsp dry yeast flakes); sea salt, to taste; 1/2 teaspoon ground pepper; 1 teaspoon sweet paprika; 1 tablespoon dried thyme; 2 tablespoons sunflower oil

Servings: persons

1 kg red potatoes
100 g textured soy protein granules
1 kg mushroom (I used champignons)
1 carrot
1 red bell pepper
2 onions, diced
1 bunch dill, chopped
1 bunch parsley, chopped
2 eggs (or egg substitutes for vegans, you can also add 3-4 tbsp dry yeast flakes)
sea salt, to taste
1/2 teaspoon ground pepper
1 teaspoon sweet paprika
1 tablespoon dried thyme
2 tablespoons sunflower oil

1
Peel the potatoes and put them in a large pot filled with water. Boil them until they're tender. Mash them and let them cool for a while.
2
Chop the mushrooms, carrot and red bell pepper. Add them into your food processor and pulse until all ingredients are well mixed together.
3
Heat 2 tbsp of sunflower oil in a large skillet. Add the mixture above, diced onions, chopped dill and parsley, soy granules, eggs ( or egg substitutes + dry yeast flakes) and spices. Saute for 10 minutes.
4
* I added the soy granules without boiling them because the mushrooms contain a lot of water and these soy granules will absorb all excess water.
5
Put some parchment paper on the bottom of a casserole. Divide the mashed potatoes in two. Place the first half in the casserole and spread it with a spatula. Add the filling. Place over the other half of mashed potatoes.
6
Heat your oven at 392Es. Put the casserole in the oven. Cook for 40 minutes.
7
Don't serve immediately. Let it cool for at least half an hour.
8
*Textured soy protein substitute: Use 1,5-2kg of mushrooms instead of just 1kg. Add 3-4 tbsp of breadcrumbs(optional). I used soy granules only for economical purposes.

417

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 14 ingredients. The key ingredients include: 1 kg red potatoes, 100 g textured soy protein granules, 1 kg mushroom (I used champignons), 1 carrot, and more.

Yes, Vegetarian Mushroom Shepherd'S Pie - With Vegan Version 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!

Vegetarian Mushroom Shepherd'S Pie - With Vegan Version

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions