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Square cropped image of a close up of vegan cottage pie with a TVP, corn, pea and carrot filling with piped sweet potato topping.
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TVP Shepherd’s Pie (Vegan)

This flavor-packed vegan Shepherd’s pie uses TVP and lots of veggies. It’s also topped with delicious mashed sweet potatoes!
Course Main Course
Cuisine Vegan
Keyword TVP Shepherd's Pie
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 6 Servings
Calories 476kcal

Ingredients

Potatoes

  • 4 medium sweet potatoes (1 kg)
  • ¼ cup vegan butter (or margarine)
  • ¼ cup plant-based milk (I use soy milk)
  • ¼ cup nutritional yeast
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon garlic powder

Filling

  • 2 tablespoons olive oil (to rehydrate TVP)
  • 2 tablespoons olive oil (to cook vegetables)
  • 1 ½ cups TVP (115 g)
  • 1 ½ cups vegetable broth (could use wine too!)
  • 2 cups onion , diced (250 g)
  • 3-4 cloves garlic , minced
  • 1 cup celery , diced (115 g)
  • 1 cup carrot , diced (140 g)
  • 1 ½ cups corn , I use frozen (215 g)
  • 1 ½ cups peas , I use frozen (215 g)
  • 2 tablespoons tomato paste
  • 2 tablespoons soy sauce *
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dry thyme
  • 1 teaspoon Herbamare **
  • ½ teaspoon dry ground sage
  • ½ teaspoon celery seed
  • ½ teaspoon salt
  • black pepper (to taste)

Instructions

Step 1: Prepare Potatoes

  • Peel and dice the sweet potato. Add these potato pieces to a large pot and cover with water.
    4 medium sweet potatoes
  • Bring the potatoes to a boil over high heat until they’re soft; about 20 minutes total (including the time to boil water).
  • Potatoes tend to overboil and make a mess, so watch them while they cook and lower the heat if needed.
  • The potatoes are done when they’re very easy to mash with a fork.
  • Once cooked, drain the water. Return the potatoes to the pot and add in the remaining mashed potato ingredients: vegan butter, plant-based milk, nutritional yeast, salt and garlic powder.
    ¼ cup vegan butter, ¼ cup plant-based milk, ¼ cup nutritional yeast, ½ teaspoon garlic powder, ½ teaspoon salt
  • Mash until smooth and creamy. You could also use an electric hand mixer to whip the potatoes.
  • Set aside.

Step 2: Hydrate TVP

  • Add olive oil to a large pan with TVP and vegetable broth.
    1 ½ cups TVP, 1 ½ cups vegetable broth, 2 tablespoons olive oil
  • Cook over medium heat for about 5 minutes, or until the TVP absorbs all the liquid.
  • Remove TVP from your pan and set aside.

Step 3: Cook Filling

  • Chop the onion, carrots and celery. Mince the garlic. I recommend chopping small pieces, about the same size and the peas and corn.
    2 cups onion, 1 cup celery, 1 cup carrot, 3-4 cloves garlic
  • In the same pan you used to cook the TVP, warm the remaining olive oil over medium heat.
    2 tablespoons olive oil
  • Add onion, garlic, carrot and celery. Cook for 4-5 minutes, until the vegetables begin to soften.
  • Next, return the TVP to your pan along with the remaining filling ingredients: corn, peas, tomato paste, soy sauce, apple cider vinegar, dry thyme, Herbamare, dry ground sage, celery seed, salt and black pepper.
    1 ½ cups corn, 1 ½ cups peas, 2 tablespoons tomato paste, 2 tablespoons soy sauce, 1 tablespoon apple cider vinegar, 1 teaspoon dry thyme, 1 teaspoon Herbamare, ½ teaspoon dry ground sage, ½ teaspoon celery seed, black pepper, ½ teaspoon salt
  • Stir until the ingredients are well-mixed.
  • Remove your pan from heat.

Step 4: Assemble, Bake and Serve

  • Preheat your oven to 350 °F. Grease a 9x13 baking dish (with cooking spray, vegan butter/ margarine or oil).
  • Add the filling to your baking dish and spread into a flat, even layer.
  • Top this filling with prepared mashed sweet potato. You can simply spread the sweet potato or pipe it on.
  • Bake for 30-35 minutes, until your pie bubbles around the edges and the potatoes lightly crisp.
  • If you like crispier potatoes, broil the dish for a minute or two (always watch food under a broiler as it can burn very easily).
  • Let the pie rest for about 10 minutes before serving.

Notes

*Substitute soy sauce for tamari or another gluten free alternative if needed.
**Replace Herbamare with ½ salt and ½ herb blend of your choice (rosemary is tasty in this recipe).
Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Serving (⅙ of recipe) | Calories: 476kcal | Carbohydrates: 67g | Protein: 22g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 1331mg | Potassium: 1727mg | Fiber: 15g | Sugar: 17g | Vitamin A: 29443IU | Vitamin C: 20mg | Calcium: 182mg | Iron: 5mg