Shepherdess Pie



  • 375 g soya mince/TVP mince  (dried)
  • 2 -3 carrots
  • 1 large onion
  • 1 large leek
  • 3 cloves garlic
  • 5 medium potatoes
  • 2 medium kumara or half a swede
  • 1 pottle tomato paste
  • 2 bay leaves
  • 1 vegetable stock cube
  • olive oil


  1. Peel and cut potatoes and kumara/swede and boil together until cooked.
  2. Chop carrots into very small cubes and steam over the other root vegetables.
  3. Fry chopped onions, leek and garlic in oil.
  4. Make stock: dissolve stock cube in 1 cup boiling water. Add tomato paste and bay leaves.
  5. Add the soya mince and stock to the frying pan, and add the cooked carrots. Add more water if required  (larger amount will be required if using dried soya mince/TVP).
  6. Place in an oiled casserole dish. Season with salt and pepper.
  7. Drain and mash the potatoes and kumara with a dab of margarine and some soya milk. Season.
  8. Put the mashed potato mix on top of the mince mix* and cook approx 200 for 20-30 minutes.
  9. Serve with lots of broccoli or other greens.

* This dish can be made with alternative proteins: a can of lentils,  kidney beans, a block of tofu or brown lentils.

Original recipe from So, What Do You Eat by Liz Cook

This book is available from our bookshop.

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