Kohlrabi-Topped Shepherd’s Pie

We’ve had quite a few purple kohlrabi from the garden but we also got a green one in our veg box last week. A shepherd’s pie was in order. This recipe was meant to be made with lamb but being vegetarians we adapted it to make it with soya mince.  I also used some new potatoes from the garden along with the kohlrabi as i only had one kohlrabi.

VEG_0022 Kohl Rabi


For the Kohlrabi topping

  • 4 pounds of green or purple kohlrabi
  • 1 tbsp olive oil
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 tbsp butter
  • 2 large egg yolks
  • 1 cup frozen peas (i used broad beans)

For the filling:

  • 1 tbsp olive oil
  • 1 1/2 pounds soya mince
  • 1 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2 medium carrots, peeled and small dice
  • 1 medium onion, small dice
  • 2 medium garlic cloves, minced
  • 3/4 tsp dried thyme
  • 2 tbsp tomato paste (i added a couple of chopped small tomatoes)
  • 1/2 cup red wine
  • 2 tbsp all purpose flour
  • 2 cups veg broth
  • 1 tbsp worcester sauce (we didn’t have any so left it out)


For the Kohlrabi:

1. Heat the oven to 180C and arrange a rack on the upper third of the oven.

2. Trim the stems and any stalks and peel kohlrabi skin. Cut the flesh into 1-inch cubes and place in a large bowl.

3. Add the oil, salt, and pepper and toss to combine. Transfer to a baking sheet and place in oven. Roast until knife tender for about 30 mins. Meanwhile, make the filling.

For the filling:

1. Heat the oil in a large heavy-bottomed pot over medium heat until shimmering. Add the soya mince, tsp salt and the measured pepper. Cook using a wooden spoon until cooked through. Remove when cooked and set aside to a bowl.

2. Reduce the heat. Add the carrots, onion, garlic and thyme and remaining 1/2 tsp of salt to the pot. Season with pepper and cook, stirring occasionally until veg are softened and starting to brown – takes about 4 mins. Return the mince to the pot.

3. Add the tomato paste and stir to coat the mince and veg. Cook, stirring occasionally, for about 2 mins. Add the wine  and cook, stirring until it has evaporated for about 1 min. Sprinkle in the flour and cook, stirring occasionally for about 1 min.

4. Add the veg broth and worcester sauce and bring to the boil. Reduce heat to low and simmer, stir occasionally, until it thickens for about 20 mins. Taste and season if required.

To finish the topping:

1. Place roasted kohlrabi in the bowl, add the butter and process with food processor (i didn;t have one so mashed them). Taste and season with as needed. Add the yolks, process again (or mash) and set aside.

2. Add the broad beans (or peas) to the filling, stir to combine. Transfer filing to a baking tray and spread to an even layer.

3. Drop kohlrabi topping in spoonfuls on the filling and spread evenly with a fork. Bake in the oven until bubbling and brown around edges for about 25 mins. Allow to sit for five mins before serving.


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