Posted in Recipes on 11.09.2018
Vegan Shepherds Pie with Spiced Split Peas
prep: 15 mins / cook: 60 mins / inactive: 0 mins / total: 1 hour 15 mins / quantity: 4 - 6 servings Print recipe?
Not just any old pie, this Vegan Shepherds Pie is perfect comfort food now the nights are drawing in.
This truly hearty Vegan Shepherds Pie is loaded with veggies, herbs and spices and topped with a fluffy parsnip mash. So full of flavour and satisfying!
So September is officially autumn now right? Chunky sweaters, hot chocolate, candles, dewy morning dog walks and PIE!! I’m talking ALL the pies, not just this one!
- Hummus and roasted vegetable pie
- Mushroom and chestnut wellington
- Broccoli, sweet potato and pesto pies
- Pecan pie bars – ok not strictly a pie but who cares because PECAN PIE BARS ? (that are also vegan and gluten free!!)
This simple vegan shepherds pie however is perfect cooler weather food – hearty, absolutely loaded with flavour and crammed with all the healthy things. Like split green peas from Hodmedods …
These tiny wee nutrition powerhouses are low in fat and calories but high in protein. They’re filling little buggers too – making this healthy vegan shepherds pie a pie to be reckoned with. Tread not lightly fellow pie eaters, this will warm you from your ears to your toes and fill up every nook and cranny in between. We’ve also got:
- tonnes of colourful veg
- warming spices
- fresh herbs
- crusty parsnip mash (anyone else ❤ the extra crispy bits?!)
For the volume and heartiness of food you’ll have at the end this it doesn’t take that long to make. It’s also easily scalable to feed a crowd or to stock the freezer for when it’s the depths of winter and actually cold. Not just this tepid weather we’re having in the UK at the moment. This summer was too hot and too long for me. I don’t know if it’s too many years in a hot kitchen (or my age ?) but I’ve been longing for autumn since about July.
Oh and your house will smell amazing while this hearty vegan shepherd’s pie is cooking. I talk a LOT about smells on this blog. It’s a key thing for cooking. In fact on Masterchef just the other day John Torrode calmed a contestant by saying if it smells good it’ll taste good. And this smells Gooooooood ?
If you make any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture! ❤)
Vegan Shepherds Pie with Spiced Split Peas
prep: 15 mins / cook: 60 mins / inactive: 0 mins / total: 1 hour 15 mins / quantity: 4 - 6 servings
- 1 red onion - peeled and finely diced
- 2-3 sticks celery - finely diced
- 2 medium carrots - peeled and roughly diced
- 4 cloves garlic - peeled and crushed
- drizzle of olive oil
- 1 + 1/4 cups (250g) Hodmedods Split Green Peas
- 2 cups (500g) tomato passata
- 1 cup (250ml) water
- 2 tsp ground cumin
- 1-2 tsp smoked paprika (add more if you prefer it extra spicy!)
- 1 tblsp Hodmedods Umami Paste
- 2 vegetable stock cubes
- 1 tblsp soy sauce
- few sprigs fresh thyme - leaves only or 1 tsp dried thyme
- 3 cups (300g) mushrooms - halved or quartered if large
- 2 large parsnips
- 6 large potatoes
- 2 tblsp dairy free butter (I used Vitalite)
- 3 tblsp nutritional yeast
- Salt and pepper
- Prepare all your vegetables (onion, celery, carrots and garlic) and put into a large frying pan with a drizzle of olive oil
- Saute over a medium heat until just starting to soften
- Add the split peas, passata, water, cumin, paprika, umami paste, stock cubes and thyme leaves and bubble gently over a medium heat, stirring occasionally, for 25-30 minutes
- I like some bite still to my peas, if you prefer them softer you'll need to cook for longer and probably need to add more water to stop it boiling dry. You're looking for a dense consistency to the filling - not too watery
- While that's cooking prepare your mash - peel the parsnips and potatoes. Remove and discard the thick, woody stem from the parsnips and chop those and the potatoes into even sized chunks and put in a saucepan. Cover with boiling water and cook for 15-20 minutes until soft (check by inserting a knife into a piece of potato, if it goes in easily they're done!)
- Drain all the water off the potatoes and parsnips, add the dairy free butter and nutritional yeast and mash well. Taste and season with plenty of salt and pepper
- Taste and season the filling then pour into a large baking dish, spreading out evenly to fill the dish. Leave to cool 10 minutes (this helps it firm up a bit before topping with the mash)
- If you're baking to eat now, preheat your oven to 180 Fan / 200 C / 400 F / Gas 4
- Spoon on the mash - I dot piles of mash all over the top then push it out with a large palette knife to the edges of the dish, covering the filling underneath
- You can leave to cool to room temp then chill in the fridge at this point otherwise put in your preheated oven and bake for 35-40 minutes
- If you chill then bake later you'll need to cook for around 45 minutes to 1 hour. Make sure to check it's piping hot before serving - insert a knife into the middle of the pie and carefully test on your bottom lip that it's hot
- This can also be baked then any leftovers chilled and reheated as above
Some products I used in today's post...
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Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
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