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Vegan Shepherdless Pie

Vegan Shepherdless Pie

  • Author: Sylvie Taylor
  • Prep Time: 35 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: Serves 6
  • Category: Mains
  • Diet: Vegan


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.


400 grams / 14 ounce can black beans, rinsed
1 onion, peeled and finely chopped
3 garlic cloves, finely sliced
1/2 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 / 1/3 cup + 1 tablespoon non dairy milk
2 tablespoons olive oil
1 teaspoon curry powder


  1. Place the onions in a saucepan with a little olive oil on low heat for approximately 3 minutes, stirring until lightly cooked.
  2. 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.
  3. Meanwhile, place the sweet potatoes in a saucepan with enough water to cover and heat on high. Cook until soft when pierced. Drain 3/4 of water and add the other half tablespoon vegetable broth. Continue cooking on low for approximately 3 minutes.
  4. Place the black beans in a saucepan with half a cup of water and add 1/2 the vegetable broth on low heat to simmer and reduce for 5 minutes.
  5. Add in the tomatoes, stirring to combine and cook on a simmer for a further 10 minutes.
  6. 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.
  7. Heat the oven to 150°C/300F on grill.
  8. Add the mushrooms to the black beans and stir to combine. Seasoning to taste.
  9. Pour the milk, olive oil and curry powder and mash until smooth.
  10. 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.
  11. Place the black beans in a heatproof baking dish and spoon the mashed sweet potatoes on top. Running a fork over the top.
  12. Grill in the oven for 10 minutes or until golden brown on top.
  13. Serve immediately, with a salad or on it’s own.
  14. Enjoy!


Recipe by Romingtaste


  • Calories: 387 calories per serve

Keywords: vegan, bean bolognese