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Quinoa & Mushroom Gravy Shepherd's Pie

Rebecca Weller - Vegan Sparkles
Prep Time 10 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 15 mins
Servings 6


  • 1 cup quinoa I used red, rinsed
  • 1 small brown onion peeled and chopped
  • 2 cloves garlic crushed
  • 400 g/14oz mushrooms sliced (I used swiss brown)
  • 1 large carrot peeled and chopped into 1cm pieces
  • 1 large handful green beans trimmed and chopped into 2cm long pieces
  • Puff Pastry check ingredients to find one that is vegan
  • 2-4 tbsp gravy powder I used Gravox
  • 3-4 cups vegetable stock/broth
  • 2 tbsp vegan margarine
  • 5 potatoes peeled and chopped


  • In a large pot, sauté the mushrooms, onion and garlic in vegan margarine for 3 – 5 minutes, until onions are translucent.
  • Reduce heat, add 3 cups vegetable stock and allow to simmer for 30 minutes (to intensify the mushroom flavour).
  • In a second saucepan, bring several cups of water to the boil. Add potatoes and simmer until potatoes are soft. Drain water and mash potatoes, adding a little vegan margarine and salt & pepper to taste.
  • Pre-heat oven to 190C.
  • Add quinoa, carrots and beans to the mushroom pot and simmer for another 10 minutes, stirring often. If the mixture becomes too dry, add more vegetable stock.
  • Add gravy powder to the quinoa mixture a little at a time and stir until it reaches desired consistency. Season with salt & lots of cracked pepper.
  • Press pastry into a greased baking tin and fill with the quinoa mixture. Top with mashed potato and a spray of oil (optional).
  • Bake for 20 minutes or until the potato peaks are a lovely golden colour.