John's vegan shepherd's pie 2016

Vegan shepherd's pie

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(53 ratings)

Prep: 30 mins Cook: 1 hr, 20 mins Cook time is 1 hr, 45 mins if making two large pies


Serves 8 (makes eight individual or two large pies)

A warming vegan supper with porcini mushrooms, leeks, carrots, butternut squash and plenty of herbs, topped with crispy potatoes - it's low calorie, low fat and perfect for when the nights draw in

Nutrition and extra info

  • before baking
  • Healthy
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal348
  • fat11g
  • saturates1g
  • carbs43g
  • sugars10g
  • fibre13g
  • protein11g
  • salt0.5g
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  • 1.2kg floury potatoes, such as Maris Piper or King Edward
  • 50ml vegetable oil
  • 30g dried porcini mushrooms, soaked in hot water for 15 mins, then drained (reserve the liquid)
  • 2 large leeks, chopped



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 small onions, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 medium carrots (about 300g), cut into small cubes



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 vegetable stock cube (make sure it's vegan - we used Kallo)
  • 3 garlic cloves, crushed
  • 2 tbsp tomato purée
  • 2 tsp smoked paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 small butternut squash, peeled and cut into small cubes
  • ½ small pack marjoram or oregano, leaves picked and roughly chopped
  • ½ small pack thyme, leaves picked


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • ½ small pack sage sage, leaves picked and roughly chopped



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 4 celery sticks, chopped
  • 400g can chickpeas
  • 300g frozen peas
  • 300g frozen spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 20ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • small pack flat-leaf parsley, chopped
  • tomato ketchup, to serve (optional)


  1. Put the unpeeled potatoes in a large saucepan, cover with water, bring to the boil and simmer for 40 mins until the skins start to split. Drain and leave to cool a little.

  2. Meanwhile, heat the vegetable oil in a large heavy-based sauté pan or flameproof casserole dish. Add the mushrooms, leeks , onions, carrots and the stock cube and cook gently for 5 mins , stirring every so often. If it starts to stick, reduce the heat and stir more frequently, scraping the bits from the bottom. The veg should be soft but not mushy.

  3. Add the garlic, tomato purée, paprika, squash and herbs. Stir and turn the heat up a bit, cook for 3 mins, add the celery, then stir and cook for a few more mins.

  4. Tip in the chickpeas along with the water in the can and reserved mushroom stock. Add the peas and spinach and stir well. Cook for 5 mins, stirring occasionally, then season, turn off and set aside. There should still be plenty of liquid and the veg should be bright and a little firm.

  5. Peel the potatoes and discard the skin. Mash 200g with a fork and stir into the veg. Break the rest of the potatoes into chunks, mix with the olive oil and parsley and season.

  6. Divide the filling into the pie dishes and top with the potatotes. Heat oven to 190C/170C fan/gas 5 and bake the pies for 40-45 mins, until the top is golden and the filling is heated through. If making individual pies, check after 20 mins. Best served with tomato ketchup – as all great shepherd’s pies are.

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Comments, questions and tips

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13th Apr, 2019
Love this dish, takes a while to make but it's worth it! Lots of flavour and really healthy.
Emma Shamone
4th Jan, 2019
Made this and it was so darn good! I made some moderations: Added cooked red lentils in place of chickpeas to up protein and filling Tripled all seasoning and added 4 grated garlic cloves Used mash potato in place of whole Used peppers and peas with mushroom and loads of spinach Doubled tomato paste and stock Added a thin layer of cheese between lentil/veg mix and potato So Good! Last minutes under the grill for crispy mash.
18th Nov, 2018
Great recipe! Looking forward to making it and I also would like to ask some help from the fellow food lovers here. I'm working on a project for my Masters and I'm looking for recipes lovers who shop online for groceries. If you are one of them please fill out this very short survey: Many many thanks!
16th Nov, 2018
This recipe did not work for me. I ended up with a runny, tasteless vegetable stew with unappetising lumps of potato floating on top. It didn’t go crispy as it was so soggy and the potato lumps had a strong nasty taste of olive oil. There are lots of other vegan shepherds pie recipes out there that are miles better. This one was not worth all the effort.
Jolene Khor
6th Sep, 2018
Was a little tentative about making this recipe after some of the comments but ended up giving it a go and loved it! Made a few amendments to the recipe such as an additional garlic clove, double the puree, double the paprika, substituted in lentils for the chickpeas and leaving out the peas and parsley. Everything else was kept the same and the dish came out rich, hearty, and filling - the porcini mushrooms and fresh herbs were definitely the stars of the show! Would definitely make this again!
6th Aug, 2018
delicious and pleased my omni family. hearty and filling :)
14th Mar, 2018
Tasty and worth the chopping. I didn’t have the mushrooms so did without no one was any the wiser! I will make again but bake the squash first then add it to rest of veg. Smoked paprika is delicious in this and I added twice as much for extra flavour. It was a big hit with all even meat eaters.
27th Feb, 2018
Despite a lot of chopping, this recipe came together very easily. I tweaked the recipe a little by using fresh mushrooms, dried herbs and broad beans rather than peas, and also halved the whole thing which still resulted in one gargantuan pie. The filling felt very healthy with the vast amount of veg and I really enjoyed the topping - not your usual creamy mash, but the potato 'flakes' crisped up pretty nicely in the oven. I have a feeling it's one of those that the flavour will improve over a few days and a bit of re-heating...
28th Nov, 2017
I was hoping for a lovely, flavoursome and warming meal for a cold night, and this was hearty but otherwise quite average. I liked the fact that it has a lot of different vegetables and is a meal in itself without needing additional side veg/salad. On the other hand felt the flavour lacked depth, it took quite a lot of preparation for a fairly ordinary meal, and is fairly low in protein for a vegan meal. I don't think I would cook it again.
12th Jun, 2017
This was BEAUTIFUL! I had to mash the chickpeas though to hide them as family members don't like them but it was eaten by everyone and to be honest, I could have done it without. Would recommend trying as it's amazing. No gravy needed at all as it's not dry and was great with or without ketchup!


4th Sep, 2017
is this recipe freezable?
goodfoodteam's picture
6th Sep, 2017
Thank you for your question. We put our freezer information above the nutritional breakdown at the top of the recipe, where applicable. In this case, for best results, we recommend freezing the dish unbaked.
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