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Vegetarian Shepherds Pie

with Cheesy Mash Topping
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
443 kcal
Protein
: 
17.4g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

150 grams

Chestnut Mushrooms

1 unit(s)

Spring Onion

60 grams

Mature Cheddar Cheese

(Contains: Milk)

220 grams

Vivera Plant Mince

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

30 grams

Tomato Puree

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

Not included in your delivery

100 milliliter(s)

Water

Energy (kJ)1854 kJ
Energy (kcal)443 kcal
Fat12.3 g
of which saturates7 g
Carbohydrate66.9 g
of which sugars15.6 g
Dietary Fibre6.3 g
Protein17.4 g
Salt4.7 g
Potassium996.8 mg
Calcium15.8 mg
Iron0.7 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 220°C. Put a large saucepan of water with 0.5 tsp salt on to boil for the potatoes. Chop the potatoes into 2cm chunks (no need to peel!). When boiling add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

2

Thinly slice the mushrooms. Trim the spring onions then slice thinly. Grate the cheese. Heat a drizzle of oil in a large frying pan over medium high heat. Once hot, add the vegetarian mince and the mushrooms and stir fry until golden brown, 4-5 mins.

3

Once the mushroom and mince are browned, add the chopped tomatoes, tomato puree, red wine stock pot and water (see ingredients for amounts). Stir to dissolve the stock pot and season with salt and pepper. Bring to a boil then lower the heat and simmer until thick and tomatoey, 6-8 mins. Stir occasionally and season with salt and pepper if it needs it.

4

Once the potatoes are cooked, drain in a colander and return to the pan off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper and stir through the spring onion.

5

Transfer the mince mixture to an ovenproof baking dish. Top with the mashed potato and spread to cover the mince mixture with the back of a fork. Top with the grated cheese and bake on the top shelf of your oven until golden brown and bubbling, 15-18.

6

Once the shepherds pie has finished cooking, leave to stand for a couple of minutes. Divide between plates and enjoy!

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