Vegetarian Shepherd's pie

Vegan Shepherd's Pie

6 servings
1 H.


400g Garden Gourmet Sensational Mince
1.2 kg unpeeled floury potatoes
200 g peas
300 g mushrooms
2 celery stalks
2 large carrots
1 onion
2 garlic cloves
250 ml vegetable stock (from 1/2 stock cube)
150 ml plant-based milk
50 g grated (vegan) cheese
50 ml olive oil
25 g flour
2 tbsp bread crumbs
1 tsp tomato puree
4 sprigs of thyme and 2 sprigs of rosemary (or 1 tsp dried each)
olive oil for frying
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Preheat the oven to 200℃ (180℃ for fan ovens), Gas Mark 6. Peel and cut the potatoes into equal pieces. Boil them for about 10-15 minutes or until tender, and drain. Meanwhile, heat the milk together with the butter until melted.

Mash the potatoes. Stir the warm milk and a little seasoning through the potatoes using a whisk and keep stirring until airy. Keep the mash warm with the lid on the pan.

While the potatoes are cooking, cut the garlic, celery, onion, carrot and mushrooms into pieces. Finely chop the thyme and rosemary.

Fry the chopped vegetables with the herbs in some oil in a frying pan for about 5 minutes. Add the tomato puree and fry for a while.

Add the mince and fry for 5-8 minutes, breaking the mince up a little with your spoon. Then sprinkle with flour and fry for a further 1-2 mins. Add a splash of red wine (if you have some) and add the stock and peas. Bring to a boil and let it simmer for about 5 minutes to thicken the mixture.

Spoon the mixture into a large baking dish and spread the mashed potato on top of it. Sprinkle with grated cheese and breadcrumbs. Bake the pie in the middle of the oven for about 15 minutes until brown.

Nutritional Information
Typical values
Per Serving
434.9 Kilocalories
21.1 grams
45.9 grams
18.5 grams
The recipe is made with