This 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?
- Peas, Corn, Zucchini, Potatoes, Onions – I stock up on organic produce with Misfits Market – they have a fantastic selection of in-season fruits & veggies, healthy pantry items, and great food finds for a fraction of grocery store prices! You can get $10 off your first $30 box by clicking here!
- TVP (Textured Vegetable Protein): I love stocking my pantry with TVP! TVP is made from soy protein and has the exact same texture as ground beef… making it 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 this stuff on hand.
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- 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. I only develop my recipes with low sodium ingredients so the ingredients shine.
- Smoked Paprika: give an additional depth of flavor to this dish, and it makes a beautiful red garnish on top of the pie.
- Montreal Steak Spice: Our favorite spice blend, probably the one we use most in our home! Montreal Steak Spice is a blend of garlic, pepper, salt, oregano, crushed pepper flakes, and a little dill for an amazing flavor.
- Milk – I used unsweetened Almond Milk for my version of this recipe. I prefer almond milk, which Silk has a shelf-stable version that lasts up to a year in the pantry!
Frozen Vegetable Shepherd’s Pie For the Win!
I used a few frozen veggies for this recipe instead of fresh produce. Frozen produce is a great option for finding fresh and flavorful vegetables in the off season. By using freezer ingredients, I can stock up when they are on sale, and use them in all kinds of great dishes. It saves me a trip to the store, and I can add amazing veggies right into the recipe. Frozen vegetables are often picked at peak ripeness, so they are a much better option than canned. Check out all my recipes that use Freezer Ingredients on The Herbeevore – great for those nights when you want dinner ready fast! And check out my Top 125 Plant-Based Pantry Staples for long-lasting staples that I always keep on hand.
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.
Other Vegan Comfort Food Dinners You’ll Love!
Dairy Free Cheese Fries Recipe (Vegan, Nut Free)
Sesame Tahini Ramen Noodles Recipe (Vegan)
Vegetable Dumpling Soup (Vegan, Dairy Free)
Vegan Huevos Rancheros (High Protein)
Get the Same Ingredients I Use For My Vegetarian Shepherd’s Pie with Fake Meat!
As always, if you make this vegan shepherd’s pie with TVP recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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TVP Shepherds Pie
Equipment
Ingredients
- 6 medium potatoes peeled and diced
- 6 cloves garlic peeled
- 2 tbsp olive oil
- 2 cups 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 No-Salt-Added Vegetable Stock
- 1 cup fresh spinach
- 2 tbsp paprika divided
- 1 tbsp Montreal Steak Spice
- 1 teaspoon Himalayan sea salt
- 1 teaspoon freshly ground Tellicherry 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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