Casserole,  Hov's Sauces,  Vegan

Vegan Shepherd’s Pie

Vegan Shepherd’s Pie

It’s that time of the week again. Meatless Monday. Today, another one of my husband’s favourite meals. Vegan Shepherd’s Pie.

This is a great winter’s night dinner, it’s vegan comfort food for sure. It’s got vegetables, red wine, nutmeat and a great thickened sauce. Topped with a creamy mashed potato and put into the oven to crisp. Yum!

So technically, it’s not a shepherd’s pie or even a cottage pie. What’s the difference? Don’t quote me, but what I remember is shepherd’s = sheep so for a shepherd’s pie you would traditionally use lamb mince. Cottage pie uses beef mince but other than the cut of meat used, the recipe’s are the same. Some people argue that cottage pie has peas and carrots as Shepherd’s pie doesn’t!

Whatever, your take on it is, this Vegan Shepherd’s Pie or Vegan Cottage pie is absolutely delicious. I don’t care for the technicalities, I care for the taste and if the kids eat it! haha ..

Putting it together.

Let’s start with the nutmeat. I’m not going to lie, when you open it, it looks like dog food! It also doesn’t smell great and it can be difficult to get it out of the can. It’s also difficult to break up if you put it straight into the pan. I really hope I didn’t put you off getting it, because it is actually really nice when cooked.

Vegie delights Nutmeat is AUSTRALIAN MADE

I use Vegie Delights Nutmeat because it is Australian Made and where possible, I use what I can that is made in Australia. Once, I have opened it, I use a large spoon and put it straight into the food processor.

In the food processor, I also add the carrot and garlic. Give it a whizz until the nutmeat has broken up. It’s then so much easier to work with once it has been broken up.

Add the nutmeat, garlic and carrot to the food processor.

While the potatoes are in the pot cooking, start on your Vegan shepherd’s pie mixture. Heat the oil, add the sliced onion and cook until they have softened. Then add the nutmeat mixture to the pan and cook until it is well combined. Then add the rosemary, thyme and mushrooms.

Once, it has all softened, add the peas. Give it a good stir. Then add the flour and again, give it a good stir and make sure it’s well combined. Then add Hov’s Napoli Pasta sauce, red wine, Massel beef stock cube (Which are vegan) and the 2 cups of boiling water.

Once it has thickened, turn it down to a simmer and keep an eye on it, make sure it doesn’t stick to the bottom of the pan or burn. If it starts to do this, take it off the heat.

When the potatoes have boiled, drain them and put them back into the pot you cooked them in. Add the nuttelex and the salt, give it a bit of a mash with a potato masher. Then add a bit of the cashew milk and mash, keep adding the cashew milk and mash until you have a nice smooth and creamy mashed potato.

In a oven proof casserole dish, add the nutmeat mixture and top with the mashed potato. With a fork, add some lines or squiggles to the potato, so it looks all pretty.

Add the nutmeat mixture to a casserole heat proof dish.
Top with the mashed potato and make lines and squiggles with a fork in the potato.

Drizzle some melted Nuttlex over the potato and then put it in the oven for around 45 minutes. Serve with a side salad or hot chips. Yum!

Ready to rock. Serve with a side salad or hot chips.

Vegan Shepherd’s Pie

Vegan Shepherd's Pie is a filling and a comforting meal. Filled with vegetables and nutmeat and topped with a creamy mashed potato.
Course dinner, Main Course
Cuisine Australian
Keyword Hov’s Kitchen, Hov’s sauces, napoli sauce, vegan
Prep Time 20 minutes
Cook Time 50 minutes
Servings 8 people


  • 1 Tbsp Olive Oil
  • 2 Brown onions sliced thin
  • 1 Carrot Peeled
  • 4 Cloves Garlic
  • 1 cup Sliced Mushrooms
  • 1 Cup Frozen Peas
  • 1/2 Cup Hov's Napoli Pasta Sauce
  • 1/2 Cup Red Wine
  • 1 Massel Vegan Beef Stock cubes
  • 2 cups boiling water
  • 1/4 Cup Flour
  • 1 tsp Dried rosemary and thyme
  • 1 can Nutmeat

Potato Topper

  • 1.5 kg Yukon Gold Potatoes Peeled and cubed
  • 2 Tbsp Nuttelex
  • 1.5 Cups Cashew Milk or almond / soy milk
  • 1 tsp salt


  • In a food processor, add the carrot, nutmeat and garlic and give it a whizz until the nutmeat has broken up.
  • Turn the oven on to 200C
  • In a large pot, add the peeled and cubed potato – add cold water and a bit of salt to the pot just covering the potatoes and bring to the boil. (Let boil for around 15-20 minutes) While the potatoes are boiling – start on the filling.
  • In a large saucepan or skillet (I use my skillet) add the oil and when it has heated add the sliced onions – cook until the onions have softened. Then add the nutmeat, garlic and carrot from the food processor into the pan.
  • When those vegetables have softened, add the mushrooms and give it a good stir until well combined. Add the dried rosemary and thyme and the peas.
  • Add the flour and give it a really good stir until it has fully combined. Then add Hov's Napoli Pasta sauce, the wine, the massel vegan beef stock cube and boiling water. Again give it a good stir until it has thickened.
  • When it has thickened, turn down to a simmer and keep an eye on it.
  • By now the potatoes, will have boiled until soft. (Make sure a fork can go through the potato easily) Take off the heat, and drain – put the potatoes back into the pot and add the butter and salt. Add a bit of cashew milk and start mashing with a potato masher – keep adding the milk slowly and mash until you have a nice smooth creamy mashed potato.
  • In a deep casserole dish add the filling and then top with the mashed potato. With a fork, add swirls to the potato. Brush some melted nuttelex over the potato and then put in the oven for 45 minutes.
  • Serve with a nice salad or chips.

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