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Delicious vegan shepherd’s pie with sweet potatoes and veggies cooked in red wine sauce + vegan wine giveaway!
Some may say shepherd’s pie is a classic autumn/winter food, but I refuse to believe those people. Shepherd’s pies are awesome comfort food anytime of the year! What not to love in those hearty vegetables with a spicy red wine and tomato sauce, topped with fluffy mashed sweet potatoes. Right? It’s all baked to bubbly, flavourful perfection to impress any non-vegans. This vegan shepherd’s pie is so delightful, nutritious and satisfying you definitely won’t miss the meat! Though it’s not a 10-minute recipe, it’s still pretty easy to make, plus you don’t have a lot of work with it. It also freezes well, so you can cook a big portion of it and freeze in individual small portions.
Last year I got an invitation to a wine tasting blogger event. I have been always a lover of good wine, but I have to admit I knew basically nothing about wine, so it was really exciting to finally learn a bit more about my favourite alcoholic beverage. We learnt some interesting stuff about wine pairing and tasting, so a few hours and a couple of glasses of wine later, I felt I am an official wine expert and I was ready to go home and put my newly gained knowledge to good use. I started to make stews and casseroles with red wine, sauces and risottos with white wine, and popsicles and dessert with rosé. It’s truly a fun thing. As Julia Child said “I enjoy cooking with wine. Sometimes I even put it in the food”.
I have loved shepherd’s pies for a very long time, but my love reached a whole new level when I started to add red wine to the filling. Who knew a little bit of alcohol is doing so much good to this dish?! Amazing! And now I can’t hold back my love for shepherd’s pie any longer, so finally, here it comes.
The lovely people at Ludwig von Kapff think that everybody should enjoy good wines and good food, and so do I. That’s why we are giving two lucky winners a selection of their vegan wines. One selection contains a Delheim Rosé, a Diehl Blanc de Noir and a Metzger Prachtstück, the other one contains a Cipriano Rosé Prosecco, a Zenato San Benedetto and a Glaetzer Wallace. I tried all of the wines that you can win. They are all very delicious (served with and without food)!
To win a selection of vegan wines from Ludwig von Kapff all you have to do is leaving a comment below to tell me what wine you like to drink. Do you prefer red or white or rosé? Or a refreshing sparkling wine? For extra love points you can also subscribe for my FREE newsletter, like my Facebook page and follow me on Instagram and Pinterest.
This giveaway is only open to people living in Germany, 18 years of age and over. The competition will close at midnight on Sunday 1st May and the 2 winners will be selected at random from those who commented. Winner will be notified via email by me within 24 hours of the closing date, and have 5 days from the date of notification to respond to confirm they wish to claim the prize. Each winner will win a selection of 3 wines. Good luck!
Giveaway is sponsored by Ludwig von Kapff. All opinions are my own.
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
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Vegan Shepherd’s Pie
- Total Time: 1 hour 10 mins
- Yield: 4 1x
Ingredients
- 1 sweet potato – 350 g/0.7lb after peeling
- 2–3 potatoes – 350 g/0.7lb after peeling
- 2–3 tbsp almond milk (or milk of your choice)
- 1 onion
- 250 g/0.5 lb mushrooms
- 3 cloves of garlic
- 1 zucchini
- 2 carrots
- 4 celery sticks
- 1 bell pepper
- 1 aubergine
- 1/2 cup of frozen corn
- 1 cup of red wine (I used Metzger Prachtstück)
- 1 cup of tomato passata
- 2 tbsp balsamic vinegar
- 1 tsp dried summer savory
- 1 tsp smoked paprika
- 1 tsp fresh chopped rosemary
- 1 small handful of chopped fresh basil
- 1 small handful of chopped fresh oregano
- salt, pepper
Instructions
- Peel and dice potatoes and sweet potatoes and cook them in salted water until soft. Drain them, season with salt and pepper, add almond milk, and mash with a potato masher until smooth. Add 1-2 tablespoons of vegan butter if you want a creamier mash.
- Meanwhile dice onion, mince garlic, chop herbs and cut veggies into smaller pieces.
- Add onion, garlic and mushroom to a large pan or pot with 3-4 tablespoons of water and sauté them for about 5 minutes. You can also use vegan butter or coconut oil instead of water if you prefer.
- Add in zucchini, carrots, celery, bell pepper, aubergine, corn, smoked paprika, herbs, salt and pepper. Cook for another 5 minutes stirring occasionally, until all liquid is absorbed.
- Add red wine and cook until it evaporates, about 2-3 minutes.
- Finally add passata and vinegar and stir well. Bring to a low boil, then reduce heat to simmer. Continue cooking until all veggies are tender and you have a thick sauce. Veggies are good after about 20 minutes, but you can cook them for up to an hour, depending on how crunchy you like them. Adjust seasonings as needed.
- Transfer sauce to a large baking dish and top with mashed potatoes. Smooth down with a fork.
- Bake at 200°C/400ºF for 20-30 minutes or until mashed potato is lightly browned on top. Enjoy!
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Main
- Cuisine: Vegan
The red wine is such a fabulous edition!
I still have never made shephers pie!
I love merlot the most. Your shepherd’s pie looks delicious!
My favorite wines are white zinfendel and moscato!
I already subscribe to your newsletter and really enjoy it!
I don’t drink wine, but will use in receipes.
Your recipes are always amazing EVI
I love red wine
sparkling wine is good!
Ich trinke am liebsten lieblichen Wein und bevorzugt weißen Wein ???? Ich denke darum würde mir das zweite Paket mehr zusagen . Den trockenen Wein würde ich dann meiner Mutti schenken , denn sie liebt vor allem trockenen Rotwein ????
Auf Instagram folge ich dir als miss_holle
my fav is rosé 🙂
Looks delicious 😀 Gotta love a good veggie shepherds pie!
Thanks, Nadia 🙂
I love a crisp cold white after a hard,long,day.Love your site just as much, it’s fun and informative. It has helped me a lot.
I love every kind of wine except of sparkling wine – so I would like to receive the first selection
my mother used to make shepards pie all the time! and then i became a pescetarian… this vegan version sounds amazing! wish i lived in Germany, i’d be all over this giveaway:)
I have actually never tried the original version, but I just can’t imagine a shepherd’s pie could be better with meat 😀
Das schaut so lecker aus! Das Rezept muss ich definitiv auch Mal ausprobieren:-) ich liebe am liebsten lieblichen Wein und wenn es dann noch roter Wein ist, ist es für mich ein absolutes Träumchen ????
Herzlichste Grüße und einen tollen Frühling,
Marita Tribull ????
Woahhhhh, this looks incredible! I ripped out a similar vegan shepards pie recipe out of a magazine a few weeks ago and have been meaning to make it. I LOVE the sweet potato topping as opposed to just normal potato – just a beautiful twist!
Thank you, Lucie 🙂
I made a classic shepherd’s or cottage pie last week while the weather was really good… I would love to try your version as well, it is on my cooking list already.
Thank you, Adina!
Actually I have never tried the classic version, I only know the veggie one, so I’m not sure how authentic is my version 😀
I really like red wine
How did I miss this post? I’m already kicking myself for the time missed drooling over these! 😉 Okay, tbh time here: I wholeheartedly agree with you on the shepherd’s pie front. I mean, we all need comfort foods all year long–especially ones that look like this! And thank you, Evi for finally making shepherd’s pie something us non-meat eaters can enjoy. You know, I always liked the concept of this dish, but I couldn’t even check it out for obvious reasons. This looks like the perfect start. 🙂
Love that Julia Child quote. 🙂 Gave me a good chuckle. Some time in the future (like when we’re not a bajillion miles apart) we need to plan a grand wine and best recipes dinner party. How fun would that be? 😉
Have a great weekend, Evi. Sending you lots of hugs (and more importantly, stomach grumbles… LOL) xoxo
Oh, and pinning this, of course! 😉
Nice recipe, Evi.
I like red, white and rose wine, mainly dry wine 🙂
Cool giveaway Evi, I love every wine.
I don’t like sweet potatoes or vegan food, but the wine selection sounds good.
I would choose the selection with the Wallace.
Thanks.
I really like sparkling wine. And that Child quote!
Your blog is stunning Evi, I’m glad I found it.
rotwein
I’ve been eating Vegan now for a month and this dish just took my meal planning to the next level. I’m a fan. Sending you hugs and kisses from a far. Thank you so much.
I am so happy you like it, Ronail! And so lovely to hear you became vegan! <3
Kisses and hugs to you too, have a wonderful weekend!
This looks amazing. Those flavors would be delicious. I’m glad you said it freezes in individual portions, that’s always an advantage! I love comfort food recipes and it sounds especially good with the wine in it! I’ll try it soon.
Thanks, Edwina!
I’m a huge fan of freezable meals 😉
Making this now; it smells wonderful! I did have a question about when I was supposed to add the corn and the balsamic vinegar? Ended up omitting the corn because I got too far along in the cooking process after adding the red wine. And I added the balsamic vinegar before adding the wine. I think it’s going to be awesome!
Hi Kathy,
thanks for noticing the missing steps, I’ll just correct the original recipe. I usually add the corn to the stew with the other veggies and the balsamic vinegar when I add the tomato sauce.
Hope it still turned out well and you liked the recipe 🙂
Thanks again for the notes and have a great day!