Shepherdless pie topped with crispy potatoes

Shepherdless pie

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Shepherdless Filling

  • 3 cups Dry Soya Mince to 1 1/2 Cups of Hot water
  • 1 medium onion sautéed
  • 1 cup garden peas
  • 2 carrots chopped
  • 1 veg stock cube
  • 3 tbsp cornflour
  • 200 ml water
  • Extra cup of water for sauce

Filling Seasoning

  • 1/2 tbsp Dark Soya Sauce
  • 1/2 tbsp vegan Worchestershire Sauce (If you don’t have this leave it out.)
  • 2 tbsp paprika
  • 1 tsp dried thyme
  • Tbsp fresh Rosemary or 1/4 tsp dried
  • 1 tsp fresh Lemon Thyme
  • 1 tsp fresh Marjoram.
  • Salt and Black pepper to taste if needed.

Oil Mix for Topping

  • 2 tbsp Olive oil
  • 1 Sprig Fresh Rosemary chopped
  • 1 garlic clove minced

Mash and Smushed Potato Topping

  • 8 medium potatoes choppped.
  • 1/4 cup butter for mash
  • 1/4 cup soya milk



  1. Soak dry Soya mince in about a cup and a half of boiling water for about ten minutes. Then drain thoroughly. (see notes for subs)
  2. Wash, peel and Cut the potatoes into large cubes. Add to a large pot and cover with cold water and a pinch of salt. Cook until soft and tender.
    While potatoes are on, chop your onions and garlics. Chop the carrots into small cubes for frying. Get out your pea’s and leave in a bowl to one side. Organise all your herb and spices ready to be added as needed.
  3. Dissolve cornflour in 200 ml water, to have ready to be added to your mince once the cooking starts.
    Also dissolve the stock cube in about a half cup of hot water and have that to hand also.
    As the cook starts you may need to splash an extra bit of water into your sauce if it becomes too thick.
    Being organised by prepping in advance, makes for a cleaner, quicker and tastier cook.

Cooking the Vegan Mince

  1. Add a glug of oil to your pan, followed by the onions. Cook up the onions for a minute or two then add in the chopped carrots. Continue to cook for a further 3 to 4 minutes.
  2. Add in your mince and reduce the heat to medium. Cook for another couple of minutes stirring all the time. Now add in your vegetable stock and mince seasoning. Pop in the green peas cook for another minute or so.
    Give the cornflour mix a bit of a stir then pour that into the pan also. As soon as the cornflour mix goes in, make sure you continue to stir until the sauce thickens. if it is a little too thick add a splash of extra water.
  3. Splash in the Soya sauce and Worchestershire sauce. Let it simmer gently 15 minutes, then transfer into an oven dish. Rest for five to ten mins.

Mash Potatoes

  1. Once the potatoes are soft, remove about a cup of potatoes From the pot. These are for your crispy topping.
    Add butter onto hot potatoes. Cover with a lid just allowing the butter to melt before you add the milk. Once it has melted, pour in the milk and give it a good mash until nice and creamy. Pop the lid back on and orgnise your next topping.
  2. Extra Topping
  3. In a small bowl add in the chopped garlic, rosemary and oil.
    Next, gently break up the cup of potatoes.


  1. Preheat your oven to 220°C/400°F
  2. Add mashed potatoes on top of the mince. Then scatter over the roughly smushed potatoes. Drizzle the rosemary and garlic oil over the topping.
    Once it has baked, It’s like having the best roast potatoes on top of mash. It all just blends and adds to the flavour of the shepherdless pie.
  3. Bake for 20 minutes until the top is crispy.


Use vegan mince alternatives. I love to add a couple of cans of green lentils instead of mince.