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Vegan Shepherd’s Pie (with mashed cauliflower)

Cooked Shepherd's Pie 2

I’ve never enjoyed mash potato, so I never thought I’d make a vegan shepherd’s pie – but then again I love cauliflower so I decided to give it a whirl as a garlic mash substitute. YUMMO and it is only 320 calories per serve!

Mashed Cauliflower

600g cauliflower

40g soy butter (or nuttelex)

⅓ cup unsweetened almond milk

1tsp garlic clove, crushed

1Tbsp nutritional yeast *optional

salt and pepper to taste


454g (1 bag) Linda McCartney vegemince (or your favourite vegan mince brand)

1 large onion, chopped

1 tsp vegetable stock powder

1Tbsp salt reduced soy sauce or tamari

1 tsp sweet paprika

1 tsp cumin

400g tinned organic tomatoes, chopped

1.5 Tbsp cornflower


Pre-heat oven to 180C or 160C fan forced.

Mashed CauliflowerVegeminceShepherd's Pie minceUncooked Shepherd's Pie 1Cooked Shepherd's PieAddison and Makala Shepherd's Pie

Steam the cauliflower for 15-20 mins or until soft. Mash with the soy butter and almond milk until creamy then stir through crushed garlic, nutritional yeast and salt and pepper to taste.

In a medium sized pan, fry the onion in a little oil until soft, then add the frozen vegemince, vegetable stock, soy sauce, paprika, cumin, tomatoes and 1 cup of water. Cook over a low-medium heat uncovered for about 10 minutes. Mix cornflower in about ¼ cup of water to dissolve, then add to mince mixture. Cook over low-medium flame until thickened, or about 5 minutes.

Pour mince mixture into a prepared pie pan or pyrex dish. Top with the mashed cauliflower, spreading to the edges of the pan. Sprinkle with a little more cracked pepper and bake for 20-30 minutes until the cauliflower is lightly browned.

Serve with steamed vegetables of choice.

Serves 4

Nutritional Information
Calories 322
Fat 7g
Saturated fat 0.6 g
Carbs 33.4g
Fibre 9.3g
Sugars 12.1g
Protein 21.8g
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