The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Vegan L*mb Shepherd's Pie with Potato Mash Topping & Sautéed Greens
Our plant-based twist on a classic Shepherd's pie stars vegan shredded l*amb, simmering with earthy mushrooms and sharp balsamic, for the perfect filling. Top with a creamy mash and grill until golden. On the side? Leafy cavolo nero and sweet peas, for a hit of green.
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 80g Cavolo Nero (whole leaf) (Cavolo Nero (whole leaf))
- 1 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 150g peas
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 200g passata (tomatoes, salt, citric acid)
- 180g shredded nova l*mb (water, pea protein, sunflower oil, sodium alginate, natural flavourings, spirit vinegar, vegebrite malt (malted barley extract), veggie red (carrot and radish concentrate))
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 60g chestnut mushrooms
- 1 onion
- 2 large potatoes
Nutritional Information
Calories: 641
Protein: 31g
Carbs: 64g
Fat: 28g
Ingredients
- 80g Cavolo Nero (whole leaf) (use half) (Cavolo Nero (whole leaf))
- 1 tbsp balsamic vinegar (use half) (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 150g peas (use half)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 180g shredded nova l*mb (use half) (water, pea protein, sunflower oil, sodium alginate, natural flavourings, spirit vinegar, vegebrite malt (malted barley extract), veggie red (carrot and radish concentrate))
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 60g chestnut mushrooms (use half)
- 1 onion (use half)
- 2 large potatoes
Nutritional Information
Calories: 823
Protein: 34g
Carbs: 103g
Fat: 28g
Vegan L*mb Shepherd's Pie with Potato Mash Topping & Sautéed Greens
Our plant-based twist on a classic Shepherd's pie stars vegan shredded l*amb, simmering with earthy mushrooms and sharp balsamic, for the perfect filling. Top with a creamy mash and grill until golden. On the side? Leafy cavolo nero and sweet peas, for a hit of green.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, an ovenproof dish, a peeler, a masher, a sieve & a measuring jug
Get the potatoes on
- Peel and roughly dice the potatoes into 3cm chunks, then add to the saucepan
- Simmer for 15-18 mins, until soft, then drain
Prep & simmer
- Finely slice the onion. Thinly slice the mushrooms
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the mushrooms and cook for 3-4 mins, until softening. Add the onion and cook for another 4-5 mins. Season with salt and pepper
- Add the balsamic vinegar and half the garlic herb paste. Cook for 1 min, then stir in the l*mb, passata, stock and 50ml water (25ml for 1 person)
- Simmer for 5-6 mins, until thickened. Add a splash of water if it becomes a little dry. Season to taste
Time to grill
- Preheat the grill to high (240C)
- Return the potatoes to the saucepan and mash with the remaining garlic herb paste and 1 tbsp olive oil. Season with a pinch of salt and pepper
- Transfer the l*mb filling to the ovenproof dish, top with the mash and spread evenly. Use a fork to scrape lines onto the topping. Grill for 6-8 mins, until golden
Sauté the greens
- Meanwhile, rinse the cavolo nero leaves, then strip from the stalks and cut into bite-sized pieces
- Wash and dry the frying pan, then reheat with 1 tsp oil on medium-high heat. Once hot, add the cavolo nero and cook for 2-3 mins, until golden. Season with salt and pepper
- Add the peas and 2 tbsp water and cook for 1-2 mins, until soft
Plate up
- Share the vegan shepherd's pie between plates, with the sautéed greens alongside
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.