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Vegan Shepherd's Pie - vegan version of this family favourite, crammed with low fat but protein rich split peas, veggies and tonnes of hearty flavour! #vegan #shepherdspie #vegetarian #meatless #plantbased #dinner #recipe | thecookandhim.com

Vegan Shepherds Pie with Spiced Split Peas

Prep: 15 mins | Cook: 60 mins | Total: 75 mins | Quantity: 4 - 6 servings

Ingredients

  • 1 red onion – peeled and finely diced
  • 2-3 sticks celery – finely diced
  • 2 medium carrots – peeled and roughly diced
  • 4 cloves garlic – peeled and crushed
  • drizzle of olive oil
  • 1 + 1/4 cups (250g) Hodmedods Split Green Peas
  • 2 cups (500g) tomato passata
  • 1 cup (250ml) water
  • 2 tsp ground cumin
  • 1-2 tsp smoked paprika (add more if you prefer it extra spicy!)
  • 1 tblsp Hodmedods Umami Paste
  • 2 vegetable stock cubes
  • 1 tblsp soy sauce
  • few sprigs fresh thyme – leaves only or 1 tsp dried thyme
  • 3 cups (300g) mushrooms – halved or quartered if large

Mash

  • 2 large parsnips
  • 6 large potatoes
  • 2 tblsp dairy free butter (I used Vitalite)
  • 3 tblsp nutritional yeast
  • Salt and pepper

Instructions

  1. Prepare all your vegetables (onion, celery, carrots and garlic) and put into a large frying pan with a drizzle of olive oil
  2. Saute over a medium heat until just starting to soften
  3. Add the split peas, passata, water, cumin, paprika, umami paste, stock cubes and thyme leaves and bubble gently over a medium heat, stirring occasionally, for 25-30 minutes
  4. I like some bite still to my peas, if you prefer them softer you'll need to cook for longer and probably need to add more water to stop it boiling dry.  You're looking for a dense consistency to the filling - not too watery
  5. While that's cooking prepare your mash - peel the parsnips and potatoes.  Remove and discard the thick, woody stem from the parsnips and chop those and the potatoes into even sized chunks and put in a saucepan.  Cover with boiling water and cook for 15-20 minutes until soft (check by inserting a knife into a piece of potato, if it goes in easily they're done!)
  6. Drain all the water off the potatoes and parsnips, add the dairy free butter and nutritional yeast and mash well.  Taste and season with plenty of salt and pepper
  7. Taste and season the filling, stir in the mushrooms, then pour into a large baking dish, spreading out evenly to fill the dish.  Leave to cool 10 minutes (this helps it firm up a bit before topping with the mash)
  8. If you're baking to eat now, preheat your oven to 180 Fan / 200 C / 400 F / Gas 4
  9. Spoon on the mash - I dot piles of mash all over the top then push it out with a large palette knife to the edges of the dish, covering the filling underneath
  10. You can leave to cool to room temp then chill in the fridge at this point otherwise put in your preheated oven and bake for 35-40 minutes
  11. If you chill then bake later you'll need to cook for around 45 minutes to 1 hour.  Make sure to check it's piping hot before serving - insert a knife into the middle of the pie and carefully test on your bottom lip that it's hot
  12. This can also be baked then any leftovers chilled and reheated as above
  13. Enjoy!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/vegan-shepherds-pie-with-spiced-split-peas/