Vegan Parsnip Shepherds Pie

4 people
00h 10
01h 05

An easy, hearty veggie pie, topped with fluffy parsnip mash. The perfect Vegan Shepherds Pie for when the nights get darker. Recipe by Wallflower Kitchen.

Ingredients and Method

Ingredients

  • For the mash:
  • 600g Parsnips, peeled and chopped
  • 1 Large potato (approx 300g), peeled and chopped
  • 50g Vegan butter
  • 2-3 tbsp Unsweetened dairy-free milk
  • Salt and pepper to taste
  • (Optional) 1/4 tsp Ground nutmeg
  • For the filling:
  • 2 tbsp Olive oil
  • 1 Onion, diced
  • 1 Large carrot, peeled & diced
  • 1/2 Stick of celery, diced
  • 3 Cloves of garlic, minced
  • 2 tbsp Plain flour
  • 1 tsp Marmite (yeast extract) or miso paste
  • 500ml Vegetable stock
  • 2 tbsp Balsamic vinegar
  • 2 tbsp Tomato puree
  • 200g Vegan frozen soy mince
  • (Optional) 50g Frozen peas

Method

  1. Preheat the oven to 180C fan / 200C / 400F / gas mark 6.
  2. Peel the parsnips and potatoes. Roughly chop into small chunks and put in a saucepan, covering with cold water. Bring to the boil and cook for approximately 20 minutes or until the vegetables are very soft.
  3. Heat the oil in a frying pan and fry the onion, carrot, celery and garlic for about 5 minutes on a medium heat, to soften. Add the flour, marmite and stir for a minute to combine, before adding the rest of the ingredients.
  4. Give everything a good stir and simmer for 10 minutes. Transfer to an oven dish and prepare the mash.
  5. One the parsnip and potatoes are cooked and soft, drain and return to the pan. Add the vegan butter, milk and seasonings. Give everything a good mash, adding more milk if needed.
  6. Dollop the mash on top of the mince mixture in the oven dish and smooth into an even layer with the back of a spoon. Use a fork to score lines across (this will create a crispier topping). Cook for 30 minutes until golden brown and oozing gravy out of the sides. Enjoy!

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