Looking for a hearty and delicious vegan meal that's perfect for any occasion? Our Vegan Shepherdless Pie recipe is just what you need! Loaded with flavorful veggies and protein-packed black beans, this dish is a twist on the classic shepherd's pie that's completely plant-based. And with a crispy, golden-brown topping made from creamy mashed sweet potatoes, you won't be missing the meat one bit.
Why you'll love this
Deliciously Healthy
This vegan twist on a classic comfort food is not only delicious, but also healthy. It's packed with plant-based protein and fiber, making it a satisfying and nutritious meal for any day of the week.
Easy to Customize
The beauty of this recipe is that it's easy to customize with your own favorite ingredients. You can use any combination of vegetables and legumes you have on hand, making it a great way to use up any leftovers in your fridge.
Perfect for Meal Prep
This recipe is the perfect solution for anyone looking for a meal prep option that's both delicious and healthy. You can make a large batch and portion it out for easy grab-and-go meals throughout the week. It's a convenient and budget-friendly way to eat healthy and stay satisfied.
Vegan Shepherdless Pie Notes
The liquid at the bottom of the pie dish in the images is due to the mushrooms not being precooked before being added to the beans. The pie is great as is, however, if you would prefer, cook them off for 5 minutes with no oil or butter on medium heat to release some of their liquid and then add to the black beans.
More vegan dishes you'll enjoy
Roasted Carrot and Pumpkin Soup
How to make Vegan Shepherdless Pie:
Place the onions in a saucepan with a little olive oil on low heat for approximately 3 minutes, stirring until lightly cooked.
Add in the garlic, leek and scallions and stir until lightly cooked, approximately 3 minutes.
Add in the cubed carrots and stir, cooking for a further 2 minutes. Remove from the heat and set aside.
Meanwhile, place the sweet potatoes in a saucepan with enough water to cover and heat on high.
Cook until soft when pierced. Drain ¾ of water and add the other half tablespoon vegetable broth. Continue cooking on low for approximately 3 minutes.
Place the black beans in a saucepan with half a cup of water and add ½ the vegetable broth on low heat to simmer and reduce for 5 minutes.
Add in the tomatoes, stirring to combine and cook on a simmer for a further 10 minutes.
Add the onion, garlic, leek, scallions and carrot to the black beans. Continue cooking for 10 minutes to blend the flavors together, stirring every few minutes.
Heat the oven to 150°C/300F on grill.
Add the mushrooms to the black beans and stir to combine. Seasoning to taste.
Pour the milk, olive oil and curry powder and mash until smooth.
Place the black beans vegetable mix in a heatproof baking dish and spoon the mashed sweet potatoes on top. Running a fork over the top.
Grill in the oven for 10 minutes or until golden brown on top.
Serve immediately with a salad or on it’s own.
Dig in!
Vegan Shepherdless Pie
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Mains
- Diet: Vegan
Description
This meatless Vegan Shepherdless Pie recipe is a twist on a British classic has plenty of flavor to satisfy even those who don't have dietary preferences.
Ingredients
400 grams / 14 ounce can black beans, rinsed
1 onion, peeled and finely chopped
3 garlic cloves, finely sliced
½ leek, finely sliced and halved
2 scallions, finely sliced
1 carrot, peeled and finely cubed
2 roma tomatoes, finely chopped
1 vegetable bouillon
2 large sweet potatoes, peeled and roughly chopped
3 large portobello mushrooms, roughly chopped
100 milliliters / ⅓ cup + 1 tablespoon non dairy milk
2 tablespoons olive oil
1 teaspoon curry powder
Instructions
- Place the onions in a saucepan with a little olive oil on low heat for approximately 3 minutes, stirring until lightly cooked.
- Add in the garlic, leek and scallions and stir until lightly cooked, approximately 3 minutes. Add in the cubed carrots and stir, cooking for a further 2 minutes. Remove from the heat and set aside.
- Meanwhile, place the sweet potatoes in a saucepan with enough water to cover and heat on high. Cook until soft when pierced. Drain ¾ of water and add the other half tablespoon vegetable broth. Continue cooking on low for approximately 3 minutes.
- Place the black beans in a saucepan with half a cup of water and add ½ the vegetable broth on low heat to simmer and reduce for 5 minutes.
- Add in the tomatoes, stirring to combine and cook on a simmer for a further 10 minutes.
- Add the onion, garlic, leek, scallions and carrot to the black beans. Continue cooking for 10 minutes to blend the flavors together, stirring every few minutes.
- Heat the oven to 150°C/300F on grill.
- Add the mushrooms to the black beans and stir to combine. Seasoning to taste.
- Pour the milk, olive oil and curry powder and mash until smooth.
- Place the black beans vegetable mix in a heatproof baking dish and spoon the mashed sweet potatoes on top. Running a fork over the top.
- Place the black beans in a heatproof baking dish and spoon the mashed sweet potatoes on top. Running a fork over the top.
- Grill in the oven for 10 minutes or until golden brown on top.
- Serve immediately, with a salad or on it’s own.
- Enjoy!
Notes
Recipe by Romingtaste
Nutrition
- Calories: 387 calories per serve
Keywords: vegan, bean bolognese
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