Vegan Sheperd's Pie

Embrace the essence of comfort with this Vegan Shepherd’s Pie, a dish that promises to warm the soul during the cooler, rainy days. This recipe combines a luscious, umami-rich protein layer with a fluffy, comforting blanket of hearty carbs. Ideal for powering through active, bustling days, it delivers both taste and nourishment in every bite. Its make-ahead friendliness enhances its appeal— prepare it in advance, chill or freeze, and simply bake when needed. For an additional twist, sauté some of your favourite seasonal vegetables and lay them in between to introduce delightful, unexpected freshness.

ingredients for two

    for the base

  • tbsp of (olive) oil
  • 2 small brown onions
  • 350g of firm tofu
  • 2 tbsp of soy sauce
  • 1 tbsp of apple cider vinegar
  • 1 tbsp of maple syrup
  • 1 tsp smoked paprika
  • ½ tsp of salt & cayenne pepper
  • 1 bay leaf
  • 400g of canned/crushed tomatoes

    for the mash

  • 700g starchy potatoes
  • 1-2 tbsps vegan butter/olive oil
  • 200 ml milk or cream
  • ½ - 1 tsp of ground nutmeg
  • ½ tsp of salt & black pepper

    for the twist

  • 200g of seasonal vegetables of choice
  • e.g. asparagus, zucchini, aubergine, etc.

instructions

  1. Start with the mash: Peel all the potatoes and, depending on their size, cut them into smaller pieces so they cook faster. Place them in a pot of water and boil for 20 minutes, or until very soft.
  2. Meanwhile, chop the onions, sauté them until golden brown, then crumble the tofu and add it to the onions, frying briefly.
  3. Now, it's time to add all of our spices to the mix as well.
  4. After frying everything, add the tomatoes and bring the mixture to a simmer. Let it simmer until you are done with the mash. You can also preheat the oven to 160 degrees Celsius now.
  5. If you decide to add some veggies, cut them into bite-sized pieces and fry them in a pan with some salt.
  6. Once the potatoes are soft, drain and mash them, then add butter or oil and milk or cream. Season with salt, pepper, and nutmeg.
  7. Place the tofu base in an oven dish, top it with your veggies, and evenly spread the mash over it. For a nicer look, use a fork to make a pattern.
  8. If you don’t want to eat it right away, let it cool, then refrigerate or freeze it if you plan to eat it more than 2 days later.
  9. Bake until golden brown, approximately 20-30 minutes.
  10. Enjoy!