Vegan Shepherds Pie - Hemp New Zealand™
Vegan Shepherds Pie

Vegan Shepherds Pie

Here's a beaut vegan shepherd's pie recipe for all you pie lovers. This is a hearty, but low carb pie packed with tasty hemp hearts, mushrooms, onions, and walnuts, and topped with a creamy cauliflower mash. Oh so hearty and oh. my. yum!

Ingredients

Use the checkboxes below and mark the ingredients off as you go

Topping:
 1 medium cauliflower
 ½ tsp garlic powder
 1 tsp salt
 ½ tsp black pepper
 1 tbsp nutritional yeast
For the Filling:
 1 medium onion chopped
 2 cloves garlic chopped
 1 tbsp tomato paste
 5 cups celery stalks chopped
 2 cups mushrooms chopped
 1 cup walnuts chopped
 1 tbsp thyme
 1 tsp Dijon mustard
 3 tbsp olive oil
 1 cup vegetable stock
 1 cup hemp hearts

Directions

1

Make the topping
1) Trim the cauliflower and cut into florets. Place into a medium saucepan with water and bring to the boil. Cover and simmer for 10-15 minutes until the cauliflower is soft.

2) Remove the cauliflower from the heat and drain the water.

3) Mash the cauliflower with a potato ricer or a fork.

4) Add the seasoning and nutritional year and mix well.

Make the filling
1) Heat the olive oil in a large frying pan on a medium heat. Add the onion and garlic and cook for 3 minutes until soft.

2) Add the mushrooms and celery and cook for a further 5-7 minutes, stirring occasionally to ensure even cooking.

3) Add the tomato paste, mustard and stock and cook for another 5 minutes.

4) Add the chopped walnuts, hemp hearts and seasoning. Stir well and cook for 5 minutes. Taste test and adjust the seasoning for your own preference.

Assemble
1) Pre-heat the oven to 190C/375F degrees.
2) Spoon the filling into large ramekin dishes (I used 8oz dishes) or one baking dish.
3) Pipe or spoon the mashed cauliflower on top of the filling.
4) Bake for 20-30 minutes.

NOTES
Bake in ramekins for individual portions or in one large baking dish for sharing.

Try some of our other Hempy snack recipes

Credit: ketovegetarianrecipes.com/

Ingredients

Topping:
 1 medium cauliflower
 ½ tsp garlic powder
 1 tsp salt
 ½ tsp black pepper
 1 tbsp nutritional yeast
For the Filling:
 1 medium onion chopped
 2 cloves garlic chopped
 1 tbsp tomato paste
 5 cups celery stalks chopped
 2 cups mushrooms chopped
 1 cup walnuts chopped
 1 tbsp thyme
 1 tsp Dijon mustard
 3 tbsp olive oil
 1 cup vegetable stock
 1 cup hemp hearts

Directions

1

Make the topping
1) Trim the cauliflower and cut into florets. Place into a medium saucepan with water and bring to the boil. Cover and simmer for 10-15 minutes until the cauliflower is soft.

2) Remove the cauliflower from the heat and drain the water.

3) Mash the cauliflower with a potato ricer or a fork.

4) Add the seasoning and nutritional year and mix well.

Make the filling
1) Heat the olive oil in a large frying pan on a medium heat. Add the onion and garlic and cook for 3 minutes until soft.

2) Add the mushrooms and celery and cook for a further 5-7 minutes, stirring occasionally to ensure even cooking.

3) Add the tomato paste, mustard and stock and cook for another 5 minutes.

4) Add the chopped walnuts, hemp hearts and seasoning. Stir well and cook for 5 minutes. Taste test and adjust the seasoning for your own preference.

Assemble
1) Pre-heat the oven to 190C/375F degrees.
2) Spoon the filling into large ramekin dishes (I used 8oz dishes) or one baking dish.
3) Pipe or spoon the mashed cauliflower on top of the filling.
4) Bake for 20-30 minutes.

NOTES
Bake in ramekins for individual portions or in one large baking dish for sharing.

Vegan Shepherds Pie
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