Mince Shepherd’s Pie ★★★★3 reviews

This hearty meal is sure to be a crowd pleaser!

Serves 6 to 8 people, depending on how hungry you are!


  • 8 large potatoes good for mashing (dutch cream potatoes are great!)
  • 1 large brown onion
  • 2 sticks of celery
  • 1 large carrot
  • Olive oil (a couple of dollops)
  • 800g / 28.2oz of beef-free mince (we use Herb & Sons, but the Alternative Meat Co, any vegan beef mince or textured vegetable protein – wet weight – work too)
  • 2 cups beef-style stock (we use Australia’s Own Organic Beef stock)
  • sprigs of thyme to taste
  • sprigs of rosemary to taste
  • 2 tsp liquid smoke
  • 2 tsp worcestershire sauce
  • 1 Tbsp soy sauce
  • 2 Tbsp tomato paste
  • 1/3 cup vegan red wine
  • stalk of rosemary, leaves only (chop if you can be bothered, not essential)
  • salt and pepper to taste
  • 3/4 cup of soy milk
  • 2 Tbsp vegan butter (Nuttelex with Coconut Oil is palm oil free) (have extra butter for dabbing on top at the end)
  • salt and pepper
  • A bit of continental parsley if desired


  1. Preheat oven to 180°C / 355°F
  2. Peel and quarter the potatoes
  3. Place in a large saucepan of salted water, then bring to the boil and simmer until potatoes are soft (approximately 25-30 minutes)
  4. Peel and finely dice the onion
  5. Peel and finely dice the celery and carrot
  6. In a large deep fry pan, heat a couple of dollops of olive oil
  7. Add the diced onion, celery and carrot, sweat on low until soft. Make sure not to crisp or burn the vegetables
  8. Once the vegetables are soft, add the mince and stir it through, breaking it up with a wooden spoon
  9. Stir for a few minutes until the meat colours (it won’t go totally brown or darkened)
  10. Add the stock
  11. Add the liquid smoke, worcestershire sauce, soy sauce and tomato paste, stir through
  12. Add the wine, salt and pepper
  13. Simmer on low and stir occasionally, letting the flavours absorb into the mince
  14. Drain and mash the potatoes
  15. Add the soy milk and butter to the mash, as well as salt and pepper to taste
  16. Spoon the mince mixture into a baking dish, or individual ramekins, flatten
  17. Smooth the mash over the top
  18. Dab small extra dollops of butter on top, as well as salt and pepper to taste
  19. Bake for 25-30 minutes or until golden brown
  20. Sprinkle with chopped continental parsley if desired

Serve with a light, fresh green salad and enjoy!


Have you made this recipe?

Share a photo and tag us - @veganeasy — we can't wait to see it!


Leave a Rating or Comment

  • no rating
  • Big Albert ★★★★★
    8 January 2020

    This is delicious! (don’t be deterred by the person who one starred it because of “vegan beef stock”, the brand they mentioned is definitely 100% vegan it says so on the side of the container!)

  • Emma Hakansson ★★★★★
    8 January 2020
  • audrey
    8 January 2020

    Since when is organic beef stock Vegan?

    • Vegan Easy
      8 January 2020

      Hi Audrey, many ‘beef’ and ‘chicken’ stocks are actually vegan, here are the ingredients of the one we mention in the recipe:

      Australian Filtered Water, Organic Maltodextrin (Organic Rice), Salt, Organic Vegetable Powders (Garlic, Onion), Organic Sugar, Yeast Extract, Organic Rice Flour, Natural Flavour, Burnt Sugar, Organic Black Pepper, Organic Sunflower Oil.