TVP Shepherds Pie Recipe (High Protein)
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Jump to RecipeThis TVP Shepherds Pie recipe is high in protein, plant based, and loaded with your favorite vegetables. Topped with creamy garlic mashed potatoes for a hearty and satisfying dinner. TVP is textured vegetable protein, which is a fantastic fake meat substitute for ground beef.
This is a fantastic plant-based dinner which is hearty and the ultimate comfort food! Serve with a chopped salad, a slice of thick no-knead homemade bread, and enjoy!
Shepherd’s Pie is one of our absolute favorite dishes on the homestead, and this vegan shepherd’s pie with TVP is a hearty plant based dinner idea we love! TVP is a fantastic and versatile plant based protein, I’ll talk more about it below! This shepherd’s pie is loaded with fresh and frozen vegetables, and topped with the simplest garlic mashed potatoes.
This is one of my husband’s favorite recipes, so we make it about once a month. It’s a great recipe to use up extra frozen vegetables and pantry ingredients too. I made this version with summer vegetables from the garden, but you can use any of your favorite fresh or frozen veggies for this dish.
This TVP Shepherds Pie Recipe Is:
- Hearty
- Satisfying
- Comforting
- Loaded with Flavor
- Made with Good-For-You Ingredients
- A Great Filling Vegan Dinner Recipe
- Vegan, and Vegetarian
What Is TVP (Textured Vegetable Protein)?
TVP (Textured Vegetable Protein) are small bits of soy protein, which has a very similar texture as ground beef. Because of this, TVP is really versatile to use in place of real meat. We use TVP in soups and stews, for taco filling, and in lasagnas. TVP is a great pantry-staple protein, and it lasts a long time. We always keep a few bags of TVP on hand.
What’s In This Vegan Shepherd’s Pie with TVP?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Peas, Corn, Zucchini, Potatoes, Onions
- TVP (Textured Vegetable Protein)
- Chili Powder: for a really nice smoky flavor in this cottage pie – the chili powder isn’t spicy but will give you a rich and bright flavor.
- Reduced Sodium Vegetable Stock or Bouillon: I love this low sodium vegetable base for my recipes because it has a great flavor and is lower in sodium.
- Smoked Paprika: give an additional depth of flavor to this dish, and it makes a beautiful red garnish on top of the pie.
- Extra virgin olive oil
- Milk – I used unsweetened Almond Milk for my version of this recipe – but any milk variety you enjoy will work, as long as it is plain and unsweetened.
How Do I Make TVP Shepherds Pie?
- In a medium pot, cover diced potatoes and garlic with cold water and bring to a boil. Let simmer 20 minutes until potatoes are cooked all the way through.
- In a separate bowl mix the TVP, boiling water, and chili powder. Stir and allow mixture to sit for about 15 minutes.
- Heat the olive oil in a large Dutch oven, and sauté the onion And zucchini for 10 minutes on low. Add the corn, peas, spinach, and the vegetable stock, bring to a boil. Add the TVP, 1 tbsp of the paprika (save the other tbsp for later), Montreal steak spice, salt, and pepper. Stir and let simmer on low.
- Once potatoes are fork tender, drain the potatoes and garlic and mash. Add the 1/2 cup of almond milk (use more if the potatoes are too thick). Salt and Pepper it too.
- Stir the TVP/veggies in the Dutch oven, and top with a layer of mashed potatoes. Use a fork to make creases on the top of the potatoes and sprinkle with the remaining paprika.
- Turn the oven’s broiler to high, and put the Dutch oven (uncovered) for 10-15 minutes, until potatoes are brown and crisp on top. Watch the oven so it doesn’t burn.
More Plant Based Comfort Food Recipes
Dairy Free Cheese Fries Recipe
Sesame Tahini Ramen Noodles Recipe
Vegan Huevos Rancheros
Share This Vegetarian Shepherd’s Pie without Meat!
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
TVP Shepherds Pie
Equipment
- Dutch Oven
Ingredients
- 6 medium potatoes peeled and diced
- 6 cloves garlic peeled
- 2 tbsp extra virgin olive oil
- 2 cups Textured Vegetable Protein (TVP) (textured vegetable protein)
- 2 cups boiling water
- 1 tablespoon chili powder
- 2 sweet onion chopped
- 1 zucchini
- 2 cups frozen peas
- 1 cup sweet corn
- 1 cup Vegetable Stock
- 1 cup fresh spinach
- 2 tbsp paprika divided
- 1 tbsp Montreal Steak Spice
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper
- 1/2 cup plain unsweetened almond milk
Instructions
- In a medium pot, cover diced potatoes and garlic with cold water and bring to a boil. Let simmer 20 minutes until potatoes are cooked all the way through.
- In a separate bowl mix the TVP, boiling water, and chili powder. Stir and allow mixture to sit for about 15 minutes.
- Heat the olive oil in a large dutch oven, and saute the onion And zucchini for 10 minutes on low. Add the corn, peas, spinach, and the vegetable stock, bring to a boil. Add the TVP, 1 tbsp of the paprika (save the other tbsp for later), Montreal steak spice, salt, and pepper. Stir and let simmer on low.
- Once potatoes are fork tender, drain the potatoes and garlic and mash. Add the 1/2 cup of almond milk (use more if the potatoes are too thick). Salt and Pepper it too.
- Stir the TVP/veggies in the dutch oven, and top with a layer of mashed potatoes. Use a fork to make creases on the top of the potatoes and sprinkle with the remaining paprika.
- Turn the oven’s broiler to high, and put the dutch oven (uncovered) for 10-15 minutes, until potatoes are brown and crisp on top. Watch the oven so it doesn’t burn.
Nutrition
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