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Savory Vegan Shepherd’s Pie

Chef Zhoro Apostolov



vegan shepherd's pie, vegan recipe, vegan

Prep time: 5 mins | Cook time: 45 mins | Total time: 50 mins


1 lb potatoes

3½ oz green peas

1 onion

2 cloves of garlic

2 red chilies

2 leeks

7 oz chopped tomatoes

3½ oz carrots

5¼ oz mushrooms

1¾ oz maple syrup

1 tbsp flour

Salt, pepper, paprika, thyme, oregano, parsley



Cut the potatoes into smaller cubes and boil for around 20 to 30 minutes. Mash the boiled potatoes, seasoning with salt and pepper and adding some of the boiling water so it becomes silky. Set aside and start cooking the delicious vegetable stew that goes underneath. Start by frying the onions, garlic and leeks for about 5 minutes. Add the carrots, mushrooms and the red chilies, and season with all of the herbs. Cook for another 5 minutes and then add the chopped tomatoes, flour, 6¾ oz of water and the maple syrup. Lower the heat and cook for 20 minutes until it thickens. Transfer the stew into a baking tray and cover with the mashed potatoes. Bake in the oven for 15 minutes, until a crust forms on top and turns golden brown

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