Tuesday, 24 September 2013

Vegan Recipe of the Week - Vegan Vox Organic Shepherd's Pie

Now the nights are a little darker and cooler, we start to crave warm, satisfying, comfort food. What could be more comforting than a piping hot, super Vegan Vox Shepherd's Pie? I made this pie using the veggies from my regular Organic Riverford Veg Box delivery which I reviewed here.

Here is my recipe, serves 4.


6-7 medium potatoes
3 medium carrots
1 onion
5-6 green beans/French beans
1 small cup of frozen peas
1 packet of Vegan Mince (or a 400g can of organic green lentils, drained)
4 tsp vegan gravy granules
1 tsp onion powder
1 tsp garlic salt
A pinch of cayenne pepper
1 tbsp vegan Worcestershire Sauce or Henderson's Relish
Salt and pepper, to taste
Organic soy milk, unsweetened - 3 tbsp
Organic olive oil spread - 1 tbsp
Nutritional Yeast Flakes - 2 tbsp
Olive oil - 1 tbsp
Vegan cheese of choice, grated (optional)


Wash, peel and chop all of the vegetables.

In one saucepan place the chopped carrots, cover with cold water and a pinch of salt and bring to the boil. Let them simmer for 10 minutes, then add the chopped green beans. After a further 10 minutes of simmering, add the frozen peas and simmer for another 5 minutes. Drain and set to one side.

In another large saucepan place the chopped potatoes into salted water and bring to the boil. Simmer for 20-25 minutes until very soft and then drain. Set aside.

In a frying pan saute the chopped onions in the olive oil for a couple of minutes then add the vegan mince (or lentils) and Worcestershire Sauce and saute for a few minutes until soft. Add the vegetables from earlier and stir into the mince mixture.

In a jug place the gravy granules and boiling water to make up 3/4 pint (480ml) of gravy and stir. 

Pour the mince mixture into a casserole dish and pour over the gravy and stir through.

Take the saucepan of drained potatoes and add the soy milk, olive oil spread, cayenne, garlic salt, onion powder, nutritional yeast, salt and pepper and mash until combined well. Spoon this mixture all over the top of your pie filling and smooth over with a fork. If you like, you can grate some vegan cheese over the top of the potato.

Place in the oven at 180C for around 20 minutes until the potato has gone golden brown.

Eat and enjoy!

Big Vegan Love,


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