Quorn shepherd’s pie

My mum used to make shepherd’s pie on a regular basis before I became vegetarian and I missed the comfort food that is a massive helping of shepherd’s pie. Here’s our recipe that gives a bit of a different kick to the filling but is still utterly delicious.

This feeds 4 hungry people or 6 regular people.


  • One tablespoon of vegetable oil
  • One large or two medium white onions
  • One or two cloves of garlic
  • 350g Quorn or soya mince
  • A large carrot, peeled and grated
  • One tin (440g) of chopped tomatoes
  • One tablespoon of tomato paste
  • One teaspoon of ground ginger
  • One teaspoon of ground cumin
  • One teaspoon of ground coriander
  • One teaspoon of marmite (or stock powder, or miso paste)
  • Juice of a lemon
  • 1 kg of potatoes suitable for mashing (we use King Edwards)
  • 25g butter (or more if you like your mash creamy)
  • 50ml milk (ditto)
  • 100g cheddar cheese (more is OK if you want)
  • Salt and pepper


  1. Pre-heat the oven to 180C (fan) or 200C (normal).
  2. Peel and finely chop the onion and garlic. Fry in the oil on a medium heat for a couple of minutes, then add the quorn or soya mince. Mix it well with the onion.
  3. Once the mince is cooked through, add the spices, lemon and carrot and stir for another minute.
  4. Add the chopped tomatoes and tomato puree, mix well in and leave to simmer (covered) for 15-20 mins. Top up with some boiling water if it goes dry.
  5. Meanwhile, peel and roughly chop the potatoes. Boil in salted water for 10-15 mins until they’re ready for mashing. Mash with the butter and milk until they’re as smooth as you like them. Season well with salt and pepper.
  6. Grab your favourite oven dish. Spoon in the quorn mince mix, then cover with the mashed potatoes. Use a fork to create a pleasing pattern on the surface of the mash.
  7. Finally, grate the cheese over the top and put in the oven for 15-20mins until the top is nicely browned.
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