Vegan Shepherd’s Pie with Parsnip Mash

A traditional style, meat-y but meat-free shepherd’s pie with parsnip and potato mash, for a slight twist. Using soy mince in a thick gravy-like sauce for the filling and fluffy spiced mash for the topping.

_{I commissioned this recipe for Viners, whose beautiful cutlery features in this post.}

I wanted to share a classic Shepherds Pie recipe but already have a great one in my cookbook so decided to create a little twist…

Adding parsnips to the mash really transforms this traditional recipe into something extra special.

If you love parsnips, this recipe is for you.

Step-by-step

Full ingredient amounts in the recipe card at the bottom of this post!

Preheat the oven to 180C fan / 200C / 400F.

Peel the parsnips and potatoes then roughly chop into small-ish chunks. Add to a large pot, cover with cold water and boil for 20 minutes, until soft.

Fry the onion, carrot, celery and garlic in oil for 5 minutes on a medium heat.

Add the flour and marmite. Stir to combine and then add the rest of the filling ingredients, mixing everything together and simmering for 10 minutes.

Transfer to an oven dish.

Drain the parsnip and potato, then return to the pot. Mash with vegan butter, milk and the seasonings.

Dollop the mash on top of the filling and smooth into an even layer.

Use a fork to score lines across the mash to create a crispier topping.

Cook for 30 minutes, until golden brown and oozing gravy!

Full ingredient amounts in the recipe card at the bottom of this post!

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📖 Recipe

Vegan Shepherd's Pie with Parsnip Mash

Yield: 6

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

A hearty and healthy vegan Shepherds Pie with parsnip mash, for a slight twist.

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Ingredients

For the mash

• 600 g parsnips, peeled and chopped
• 1 large potato (approx 300 g), peeled and chopped
• 50 g vegan butter
• 2-3 tbsp unsweetened dairy-free milk
• Salt and pepper, to taste
• (optional) ¼ tsp ground nutmeg

For the filling

• 2 tbsp olive oil
• 1 onion, diced
• 1 large carrot, peeled and diced
• ½ stick of celery, diced
• 3 cloves of garlic, minced
• 2 tbsp plain flour
• 1 tsp Marmite (yeast extract) or miso paste
• 500 ml vegetable stock
• 2 tbsp balsamic vinegar
• 2 tbsp tomato pureé
• 200g / 7 oz vegan frozen soy mince*
• (optional) 50 g frozen peas

Instructions

1. Preheat the oven to 180C fan / 200C / 400F / gas mark 6. 
2. Peel the parsnips and potatoes. Roughly chop into small chunks and put in a saucepan, covering with cold water. Bring to the boil and cook for approximately 20 minutes or until the vegetables are very soft. 
3. Heat the oil in a frying pan and fry the onion, carrot, celery and garlic for about 5 minutes on a medium heat, to soften. Add the flour, marmite and stir for a minute to combine, before adding the rest of the ingredients. 
4. Give everything a good stir and simmer for 10 minutes. Transfer to an oven dish and prepare the mash. 
5. One the parsnip and potatoes are cooked and soft, drain and return to the pan. Add the vegan butter, milk and seasonings. Give everything a good mash, adding more milk if needed.
6. Dollop the mash on top of the mince mixture in the oven dish and smooth into an even layer with the back of a spoon. Use a fork to score lines across (this will create a crispier topping). Cook for 30 minutes until golden brown and oozing gravy out of the sides. Enjoy!

Notes

**Available in most supermarkets but can also use dried TVP or tin of green lentils. 

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