Vegetarian Chilli Shepherds Pie Recipe

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Now those who have read previous articles by me on the subject of Shepherds Pie may be slightly surprised at this recipe. How can there possibly be a Chilli Shepherds Pie and made with Vegetarian mince too?
Well everybody knows that a true Shepherds Pie is made with minced lamb. The word Shepherd does after all mean a sheep herder.
Of course, liberties are taken with the name so I have no qualms about calling it Shepherds Pie even if it is made with a vegetarian mince. Even using chilli as a flavour would take it from the original.
The key is in the taste and this tasted good.

Prep time:
Cook time:
Servings: 2


Cost per serving $1.86 view details
  • 100g/4oz Vegetarian Mince
  • ½ 400g/15oz can Dark Red Kidney Beans
  • ½ 400g/15oz can Chopped Tomato
  • 1 medium brown Onion
  • ½ small Red Pepper
  • Ground red or green Chilli to taste
  • 1-2 Tbsp tomato paste
  • 250ml/½ Vegetable Stock
  • Sea Salt
  • Ground Black Pepper
  • !For the topping
  • 500g/1lb Mashed Potato


  1. Chuck the vegetarian mince into the pressure cooker.
  2. Drain and rinse the Kidney beans and add ½ in too. Put the remainder into a sealed container and refrigerate.
  3. Do the same basic thing with the can of tomatoes. Put the unused half can into a container for the fridge.
  4. Use the vegetable stock to get the last bits from the tomato can then add that to the pot.
  5. Chop the Onion and the Pepper. Add to the mix.
  6. Add in around ½-1 tsp of ground chilli according to taste.
  7. Spoon in some tomato paste to colour and thicken.
  8. Season with salt and pepper.
  9. Following your pressure cooker manufacturers instructions, seal and raise the pressure. Cook for 5-10 minutes then carefully cool. Remember, *Steam is Dangerous* so carefully cool before opening.
  10. !Mashed Potato Topping
  11. Prepare ahead of time then keep in the fridge. This is a _deliberate leftover_ which is well worth doing.
  12. !Final Assembly
  13. Spoon the Vegetarian Chilli mixture into an oven proof dish. The aim is to roughly half fill a 20cm/8cm dish. keep the liquid level down otherwise the mashed potato will become submerged.
  14. Using a dessert spoon, cover the chilli sauce with mashed potato. The trick is to work around the edges first but switching from one side of the dish to another. Then fill in the middle and smooth over. Use a work to make _railway tracks_ on the top surface. Well that was what we always called them.
  15. Cook in the oven for 30-40 minutes at 220°C/450°F/Gas 6. The mashed potato topping should brown and crisp.
  16. Serve with some green vegetables such as broad beans or peas


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Nutrition Facts

Amount Per Serving %DV
Serving Size 505g
Recipe makes 2 servings
Calories 378  
Calories from Fat 50 13%
Total Fat 5.6g 7%
Saturated Fat 0.98g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 686mg 29%
Potassium 1561mg 45%
Total Carbs 62.68g 17%
Dietary Fiber 14.5g 48%
Sugars 10.54g 7%
Protein 21.53g 34%
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