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Cast-iron skillet of TVP shepherd's pie with a golden mashed potato top, a serving scooped out to show the vegetable and TVP filling

TVP Shepherd's Pie

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A cozy vegetarian shepherd's pie with a savory TVP, mushroom and vegetable filling in a rich gravy, topped with creamy mashed potatoes and baked until golden. Budget-friendly comfort food for the whole family.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

For the Mashed Potato Topping
  • 2 1/2 pounds russet or Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
  • 4 tablespoons butter
  • 1/2 cup milk warmed
  • 1/2 cup shredded sharp cheddar optional
  • salt and black pepper to taste
For the Filling
  • 1 1/2 cups TVP granules
  • 1 1/2 cups hot vegetable broth for rehydrating the TVP
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 medium carrots diced
  • 8 ounces cremini mushrooms finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 cup vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetarian Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary crushed
  • 1 cup frozen peas
  • 1/2 cup frozen corn optional

Method
 

  1. Preheat the oven to 400°F (200°C). Stir the TVP into the 1 1/2 cups of hot broth and let it stand for 10 minutes to rehydrate.
  2. Put the potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer for 15 to 18 minutes, until fork-tender. Drain, return to the pot, and mash with the butter, warm milk and cheddar (if using). Season with salt and pepper.
  3. While the potatoes cook, heat the olive oil in a large oven-safe skillet over medium heat. Add the onion and carrots and cook for 6 to 7 minutes, until softened. Add the mushrooms and cook for about 5 minutes, until they release their liquid and it evaporates. Stir in the garlic for 30 seconds.
  4. Stir in the tomato paste and flour and cook for 1 minute. Add the rehydrated TVP, 1 cup of broth, soy sauce, Worcestershire, thyme and rosemary. Simmer for about 5 minutes, stirring, until the mixture is coated in a thick gravy. Stir in the peas and corn and season to taste.
  5. If your skillet is not oven-safe, transfer the filling to a 2 1/2-quart or 9x13-inch baking dish. Spread the mashed potatoes over the top, sealing them to the edges, and rough up the surface with a fork so it browns nicely.
  6. Bake for 20 to 25 minutes, until the filling bubbles at the edges and the top is golden. For extra color, broil for 2 to 3 minutes at the end, watching closely. Let it rest for 10 minutes before serving.

Notes

Where to find TVP: look in the bulk bins, the natural foods aisle, or near the baking goods (Bob's Red Mill is a common brand).
Make ahead: assemble the pie, cover and refrigerate for up to 2 days, then bake for 35 to 40 minutes. It also freezes well for up to 3 months.
To make it vegan: use vegan butter, unsweetened plant milk, skip the cheddar, and use a vegan Worcestershire. Strictly speaking a pie topped with mashed potatoes is a "cottage pie" when made with beef, but "shepherd's pie" is the name most people know.

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