Vegan Shepherd's Pie

Vegan shepherd's pie with soy chips and a selection of vegetables, mashed potatoes and a crunchy cornflakes coating

  • Main DishesType
  • AdvancedDifficulty
  • 30-60 minPrep. Time
  • 10Serving/Unit


"The Meat Layer"
Onion, 2 small units
Olive oil, 3 tablespoons
extra virgin, for frying
Garlic, 3 cloves
Pumpkin, 1 cup of cubes
grated on a grater
Zucchini, 1 medium unit
grated on a grater
Champignon mushrooms, 1 package
Hot green pepper, 1/2 medium unit
finely chopped
Parsley, 4 stalks
only leaves
Dill, 3 stalks
only leaves
Coriander, 2 stalks
only leaves
Celery, 2 stalks
only leaves
Tomato, 2 large units
cut into small cubes
Tomato paste, 100 g
Soy chips, 100 g
Atlantic sea salt, 1/2 flat teaspoon
Black pepper, 1/2 flat teaspoon
coarsely ground
Cumin, 1/2 flat teaspoon
Baharat, 1/4 flat teaspoon
Ground nutmeg, 1/4 teaspoon
Sweet paprika, 1/4 flat teaspoon
Boiling water, 1/2 cup
Chickpea flour, 2 flat tablespoons
The Puree Layer
Potato, 6 medium units
peeled and cooked
Coconut oil, 2 tablespoons
not purified
Atlantic sea salt, 1/2 flat teaspoon
Ground nutmeg, 1/4 teaspoon
Red lentil flour, 1 heaping tablespoon
The Coating
Gluten-free cornflakes, 1/2 cup
ground to the texture of bread crumbs
Paprika, 1 flat teaspoon
Atlantic sea salt, 1/2 flat teaspoon
The Bottom of The Mold
Olive oil, 1 tablespoon
extra virgin, for greasing the mold
Potato, 3 medium units
peeled and sliced


1. In a large and wide pan fry the onions in the olive oil for about 10 minutes until lightly browned.
2. Add the chopped garlic, pumpkin, zucchini, mushrooms and hot green pepper to the onions, and fry together for another 5 minutes.
3. Add all the herbs, tomatoes and tomato paste to the pan, and mix well with a wooden spoon.
4. Add the soy chips, spices, boiling water and chickpea flour, mix well, bring to a boil, cover with a lid and lower the heat.
5. Cook for about 10 minutes (stirring occasionally). Taste and adjust seasoning to taste.
6. In a bowl, mash the boiled potatoes to a puree texture along with a cup of the cooking water, add the coconut oil, salt, nutmeg and lentil flour, and mix well until smooth.
7. Preheat the oven to 350°F (180°C) turbo.
8. Grease a round baking pan (about 25 cm in diameter), arrange the potato slices at the bottom, pour the "meat mixture" over them (about 3 cm thick), straighten and lightly press.
9. Pour the puree over the mixture to a thickness of about 3 cm and flatten. Sprinkle the spiced crumb mixture evenly over it.
10. Place the baking pan on a wire rack in the center of the oven and bake for about half an hour.
11. Remove to a slight cooling and slice into servings.
12. Serve hot bon appetite (:

Total time: 1-2 hours

The spices in the recipe are according to personal taste. The preparation method also includes frying and cooking.

Nutritional Values Serving/Unit 100 Grams
Calories 289 cal 90 cal
Proteins 12 g 4 g
Carbohydrates 48 g 15 g
Fat 7 g 2 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Vegan Shepherd's Pie
The best vegan pie for the weekend
Vegan Shepherd's Pie