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.
Serving size
Ingredients
Ingredients
-
10g veg stock powder(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
-
160 x Cavolo Nero (whole leaf)(Cavolo Nero (whole leaf))
- 4 large potatoes
- 2 onion
- 120g chestnut mushrooms
-
8 tsp garlic, rosemary and thyme paste(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
-
360g 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))
-
200g passata(tomatoes, salt, citric acid)
- 150g peas
- 2 tbsp tomato purée
-
1 tbsp balsamic vinegar (Sulphites)(wine vinegar (75%), concentrated grape must (25%))
Allergens
Contains:
Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 101Kcal | 541Kcal |
| 422kJ | 2263kJ | |
| Fat | 3.9g | 21g |
| of which saturates | 0.6g | 3.2g |
| Carbohydrates | 11g | 57g |
| of which sugars | 2.1g | 11g |
| Protein | 5.1g | 28g |
| Salt | 0.42g | 2.3g |
| Fibre | 2.3g | 12g |
Vegan
Prep in 10
High protein
1/3 daily fibre
New
5 plants
Low sat fat
Vegan L*mb Shepherd's Pie with Sautéed Greens
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Cooking Instructions
Cooking Instructions
Before you start
- Bring a large 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 cut the potatoes into 3cm chunks, then add to the saucepan
- Simmer for 15-18 mins, until soft, then drain
Prep & soften the veg
- Finely slice the onions. 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 tomato puree, balsamic vinegar and half the garlic herb paste. Cook for 1 min, then stir in the l*mb, passata, stock and 250ml water
- Simmer for 5-6 mins, until thickened. Add a splash of water if it becomes a little dry. Season to taste
Grill time
- Preheat the grill to high (240C)
- Return the potatoes to the saucepan and mash with the remaining garlic herb paste and 2 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
- Pick any woody stalks from the cavolo nero
- Wash and dry the large frying pan, then return to medium-high heat with 1 tsp oil. 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 steam for 1-2 mins, until soft
Plate up
- Share the vegan shepherd's pie between plates, with the sautéed greens alongside
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