Seitan mince Shepard’s pie  

Course Lunch, Main Dish
Cuisine Macrobiotic
Keyword pie, seitan


  • 2 cups of minced seitan
  • 2 onions cut in small cubes
  • 2 carrots cut in small cubes
  • 1/2  cup of cut mushrooms
  • 1/2  cup of fresh or frozen peas
  • 2 tablespoons olive oil 
  • 1 tablespoon tomato pure
  • 1 sprig of fresh rosemary  
  • 1 bay leave
  • 1 teaspoon of vegetable stock powder
  • 1/4 cup of red wine optional
  • 2 medium size white potato
  • 3 medium size sweet potato
  • 50 ml of soya cream optional or little soya milk
  • 1 teaspoon sea salt to taste
  • Pinch of black pepper
  • 1/4 teaspoon of nutmeg
  • 2 tablespoons of Grated Vegan cheese
  • Bread crumbs


  • Heat up the olive oil and sauté the vegetables with the finely chopped rosemary
  • Add the mushrooms, mix well and sauté for 1 minute.
  • Add the seitan mince and mix well.
  • Add the wine and stir at a high heat to evaporate the alcohol
  • Add the tomato pure and mix well.
  • Add the peas, season with sea salt.
  • Add 1 cup of strong vegetable stock , cover and cook until all the vegetable are tender and most of the liquid is absorbed.
  • It will take about 20/25 minutes on a low flame.
  • Season with soya sauce and ground black pepper
  • Peel and cut the white potatoes in medium pieces.
  • Place them in big pot and cover with warm water.
  • Bring to a boil add some sea salt and cook covered for 5 minutes.
  • Meanwhile peel the sweet potatoes and cut them in big pieces.
  • Add them to the pot on top of the white potato so that they do not touch the water. Cook until all the potatoes are tender.
  • Drain the potato and place them  in a large bowl and mush them with the potato musher or a fork. When well mashed add the soya cream or soya milk, salt, nut meg and pepper.
  • Fold in the grated vegan cheese. The mixture should be tasty, soft but firm.
  • Place the seitan mince mix on the bottom of a baking dish (half full)
  • Spoon on top the potato mush and even it.
  • Sprinkle with bread crumbs and a few drops of olive oil.
  • Bake until you can see the seitan stew  babbling over and the potato topping is golden brown.