Vegan L*mb Shepherd's Pie with Mashed Potato Topping & Sautéed Greens

Serving size

1 person 2 people 4 people

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

Typical values	per 100g	per portion
Energy	97Kcal	504Kcal
	406kJ	2111kJ
Fat	3.9g	20g
of which saturates	0.6g	3.0g
Carbohydrates	10g	51g
of which sugars	2.0g	10g
Protein	5.1g	27g
Salt	0.43g	2.2g
Fibre	2.2g	11g

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Vegan 1/3 daily fibre New Low sat fat

Vegan L*mb Shepherd's Pie with Mashed Potato Topping & Sautéed Greens

Prep time: 15 mins

Total time: 35 mins

Cuisine: British

Food group: Vegan

Our vegan take on a classic Shepherd's Pie stars tender shredded vegan l*amb, simmered alongside umami mushrooms, in a rich tomato sauce. Top with fluffy mashed potatoes and grill until golden. On the side? Vibrant sautéed peas and cavolo nero, for extra colour and veg!

Cooking Instructions

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.

Before you start

Bring a large saucepan filled with salted water to a boil
Pull out a large frying pan, a medium 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 & soften the veg

Finely slice the onions. Thinly slice the mushrooms
Heat the large frying pan with 1 tbsp olive 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 too dry. Season to taste

Grill time

Preheat the grill to high (240C)
Return the potato 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 medium 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

Rinse the cavolo nero leaves, then strip from the stalks and cut into bite-sized pieces
Rinse the frying pan, then reheat with 1 tsp olive 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 steam for 1-2 mins, until soft

Plate up

Serve the vegan shepherd's pie onto plates, with the sautéed greens alongside

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