Red Wine Vegan Shepherd's Pie
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Here is our easy vegan shepherd’s pie recipe, made with a delicious homemade red wine stuffing.
Shepherd’s pie has many variations, but the recipe we are sharing with you is going to be the best vegan shepherd’s pie you ever tasted! It is easy to make and full of surprising flavors that even meat addicts will love! This shepherd’s pie is inspired by the french version called “Hachis Parmentier”.
The origin of the Hachis Parmentier dates back to the late 18th century. The dish is named after the French pharmacist and agronomist Antoine-Auguste Parmentier who realized the potential of potatoes as a nutrient rich vegetable. Until then, this vegetable was not popular and seen as inedible. Traditionally made with white wine, chef Ludivine wanted to boost the flavors by replacing it with red wine, which gives the casserole a little “je ne sais quoi” and transforms it into a gourmet vegan shepherd’s pie!
Bon appétit!
Difficulty: 
Prep time: 30 mins / Cook time: 45 mins / Servings: 6 people
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Vegan Parmesan
½ cup (80g) - Almonds
1 cup (125g) - Cashews
⅓ cup (25g) - Nutritional yeast
Mashed Potatoes
3 - Large Japanese sweet potatoes
¾ tsp (1g) - Coriander
1 - Whole nutmeg
⅓ cup (65g) - Olive oil
14 fl oz (400ml) - Coconut milk
Red Wine Stuffing
½ cup (52g) - Textured Vegetable Protein
½ cup (120ml) - Water
2 - Garlic cloves
1 cup (225ml) - Red wine
2 - Roma tomatoes
¾ tsp (2g) - Chinese 5 spice
7 oz (200g) - Vegan protein
1½ cup (330g) - Tomato sauce
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Vegan Parmesan
1 - Add the cashews, almonds, and nutritional yeast to a food processor. Here, we are using the excellent Breville Sous Chef processor. Then, blend for 10 to 20 seconds, or until you reach this crumbly texture.
2 - Transfer the parmesan into a container and set it aside. It can be kept in your pantry and can easily last up to 2 weeks.
Mashed Potatoes
1 - Peel and chop the potatoes in large chunks.
Tip: We recommend you use a chef's knife for this task. We love Japanese knives and recommend this quality kit from GLOBAL for home and professional chefs. We also love this reversible cutting board with integrated hand grips from John Boos.
2 - Fill a large pot with water, a generous pinch of salt, and add the potatoes into it. Here, we are using this excellent stock pot from Tramontina. All-Clad also has a great multi-cooker with a perforated insert and a steamer basket.
3 - Cook for about 30 minutes or until the potatoes are tender.
Tip: While the potatoes are cooking, start the red wine stuffing.
4 - Once the sweet potatoes are cooked, drain the water and transfer them into a food processor using a spoonula.
5 - Add the coriander and grate the whole nutmeg using a zester.
6 - Pour the coconut milk (preferably canned for a creamier texture) and the olive oil.
7 - Blend until the mashed potatoes are nice and smooth like so.
Red Wine Stuffing
1 - Peel the onions and chop them into small pieces.
Tip: We recommend you use a Santoku knife for this task.
2 - Crush and peel a garlic clove on the cutting board, using your knife.
3 - Finely mince the garlic clove, and sprinkle a pinch of salt over it to help its juice come out.
4 - Slice the tomatoes, using a paring knife.
5 - Combine the TVP (textured vegetable protein) and the water together in a bowl, and stir to rehydrate them. Set those aside.
6 - Drizzle about 2 tablespoons of olive oil in a frying pan, and sweat the onions for about 5 minutes using a wooden spoon or a silicone spatula.
Tip: All-Clad is the gold standard for professional quality stainless steel cookware.
7 - Add the minced garlic and cook for 2 minutes. Make sure to stir from time to time.
8 - Deglaze the pan by pouring the red wine into it. Cook for about 15 minutes while stirring regularly to allow the alcohol to evaporate.
9 - Add the chopped tomatoes, Chinese 5 spice, and vegan protein. Then, stir to combine.
10 - Mix in the tomato sauce and the rehydrated TVP (textured vegetable protein).
Assembling The Vegan Shepherd's Pie
1 - Preheat your oven to 350°F (175°C).
2 - In a casserole dish, add the first layer of red wine stuffing.
3 - Flatten the stuffing using a spatula and add all the mashed potatoes on top.
4 - Smooth the surface of the mashed potatoes using a silicone spatula or an icing spatula.
5 - Sprinkle the top of the shepherd's pie with a generous amount of your vegan parmesan and drizzle some olive oil over it.
6 - Bake at 350°F (175°C) for about 15 minutes. Then, broil at 400°F (200°C) for about 10 minutes or until nice and brown.
7 - Once baked, allow the shepherd's pie to set for about 15 to 20 minutes and decorate it with curly parsley before serving. Here, we are using tweezer tongs for the pro touch.
8 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.