Vegan Pease Pudding and Roasted Vegetable Shepherd’s Pie

My vegan pease pudding and roasted vegetable shepherd’s pie is healthy, delicious, and perfect for autumn evenings. 

Cook Time: 60 minutes

Difficulty: Easy

What Is Pease Pudding?

Pease pudding (sometimes called ‘pease porridge’) is a naturally vegan British savoury dish made from boiled yellow split peas and spices. It is bright yellow, has a similar texture to hummus, and a mild taste. Traditionally, it is cooked with bacon or ham and sometimes served as part of a Sunday Roast. Sometimes it is even served breaded and baked, as I have done with these delicious vegan pease pudding croquettes

Pease pudding is one of the many British food products that get a bad rap, both at home and abroad. Although it was once eaten widely throughout England, these days it is mostly forgotten. But in the northeast, it remains very popular and is lovingly known as ‘Geordie caviar’, ‘Geordie hummus’, and ‘Geordie pâté’.

There are endless variations of pease pudding around the world. Greek fava is the most easily comparable, but there is also German Erbspüree, and Chinese wandouhuang, which is a chilled sweet version. In Newfoundland, Canada, it is a traditional element of Jiggs dinner.

How I Came up With This Recipe

I want to create a colourful vegan meal that makes perfect autumn food. The vegetables and yellow, creamy pudding in this dish are naturally vibrant in colour, and very tasty.

I also want to come up with a recipe that makes the most of pease pudding – an unfairly unloved ingredient.

In this recipe, I have used pease pudding in the same way that mashed potato or bean mash is used in traditional British comfort food like shepherd’s pie or cottage pie. I have included a little turmeric to enhance the yellow colour of the pudding.

For this pease pudding pie filling, I have roasted vegetables and combined them with tomatoes to make an autumn or winter ratatouille of sorts, which compliments the creamy pease pudding beautifully. 

Recipe Variations and Substitutions

  •  If you do not have pease pudding, you can replace it with butter beans – you just need to mash a little more!
  • If you have some, add a drop of red wine to the winter ratatouille to make the flavour extra rich.
  • Try substituting your thyme or rosemary for basil or oregano for a more Mediterranean flavour.
  • Add a little smoked paprika for a smoky, rich flavour.
  • Swap red onion for white onion if that is what you have.
  • You can swap your vegetables around to get slightly different flavours. For instance, you can substitute your carrots and parsnips for beetroot and swede or celeriac.

Why This Recipe Is Great

  • It tastes delicious.
  • It is the perfect autumn recipe. 
  • It is full of nutritious vegetables.
  • It is easy to make.
  • It makes a great vegan or vegetarian weeknight dinner.
  • With all the vibrant colours, it looks beautiful.
  • It is comforting.
  • It is a delicious variation on a shepherd’s pie or cottage pie that uses traditional British ingredients.


  • 20 cm baking dish with a cover or if you do not have a cover use tin foil instead
  • Bowl for mixing
  • Spoon
  • Tin opener
  • Knife for chopping vegetables
  • Chopping board
  • Vegetable peeler
  • Measuring spoons 

Cook time

60 minutes

Serves 3–4


Pease pudding pie:

  • 400g / 14oz parsnips and carrots, washed and cut in large pieces
  • 110g / 4oz red onion, cut into chunks
  • 4 cloves garlic, minced or 4 tsp garlic paste
  • 2 tbsp oil
  • 1/2 tsp sugar
  • 2 sprigs rosemary or thyme, plus extra chopped to garnish
  • salt and freshly ground black pepper
  • 400g / 14 oz tomatoes
  • A couple of handfuls of fresh spinach
  • 1 tablespoon tomato puree
  • ¼ teaspoon turmeric
  • 1 440g / 15.5oz can or 2 220g / 7.7oz cans of pease pudding


  • Fresh rosemary, thyme or parsley


1. Preheat the oven to 200C/400F/Gas 6.

2. Place your carrot, parsnip and onion in dish and drizzle with 1 tablespoon oil. Season with salt and pepper and roast for about 20 minutes until all the vegetables are tender and browned.

3. Once your vegetables are nicely roasted and tender, remove from the oven and stir in your tomato puree, spinach, garlic, herbs and sugar. Add your can of tomatoes, cover with foil, return to the oven and bake for 20 minutes.

4. Meanwhile, take your pease pudding out of the can and into a bowl. Add 1 tablespoon of oil, 4 tablespoons of water, turmeric, and a generous pinch salt. Mash with a fork until all ingredients are well mixed and the pudding is smooth and creamy.

5. After 20 minutes, remove your roasted vegetables from the oven and add a splash of water if necessary.

6. Spoon your pease pudding over your vegetables, fluff it with a fork and smooth it to the edge of your dish.

7. Bake uncovered for 20 minutes until pease pudding is bubbling and slightly golden brown on top.

8. Scatter your pease pudding shepherd’s pie with fresh rosemary, thyme or parsley leaves.


Enjoy straight from the oven with greens. It is also delicious cold with salad. 

Pease Pudding Croquettes

If you love pease pudding recipes, try these crunchy on the outside, fluffy on the inside pease pudding croquettes

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