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 Shepherd's Pie with Sunflower Mince & Balsamic Green Beans
A warming pie, packed with vegan sunflower mince, earthy mushrooms, garlic, thyme and a rich tomato sauce. Top with creamy potato mash. Crunchy green beans on the side for extra veggie goodness. Perfect for Meatless Monday!
1/3 daily fibre
11 plants
Low sat fat
Family classics
Serving size
Ingredients
- 240g green beans
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 400g tomato & herb sauce (tomato, cooked onion, water, tomato puree, carrots, caramelised onion, olive oil, basil, cornflour, garlic, date syrup, salt, garlic powder, acidity regulator: lactic acid.)
- 2 tbsp thickened aged balsamic vinegar (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 72g sunflower mince (Sunflower mince)
- 3 garlic clove
- 240g chestnut mushrooms
- 2 carrot
- 1 onion
- 4 large potatoes
Nutritional Information
Calories: 456
Protein: 19g
Carbs: 60g
Fat: 13g
Vegan Shepherd's Pie with Sunflower Mince & Balsamic Green Beans
A warming pie, packed with vegan sunflower mince, earthy mushrooms, garlic, thyme and a rich tomato sauce. Top with creamy potato mash. Crunchy green beans on the side for extra veggie goodness. Perfect for Meatless Monday!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a large baking dish, a medium bowl, a peeler, a masher, a sieve & a measuring jug
Get started
- Peel and dice the potatoes into 3cm chunks, then add to the saucepan. Simmer for 15-18 mins, until soft, then drain
- Meanwhile, finely dice the onion. Dice the carrots into 1cm chunks (peel optional). Thinly slice the mushrooms. Finely chop or crush the garlic
- Place the sunflower mince in the medium bowl and cover with cold water. Leave for 10 mins, then drain
Simmer simmer
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion, carrot and mushrooms and cook for 5-6 mins, until softened. Season with salt and pepper
- Add the garlic, garlic herb paste, sundried tomato paste and half the vinegar. Cook for 2 mins
- Add the sunflower mince, tomato herb sauce and 200ml water. Bring to a boil, then simmer for 5-6 mins, until the sauce thickens. Taste and season with salt and pepper if needed
Time to grill
- Turn the grill to high (240C)
- Return the potatoes to the saucepan and mash with 1 tbsp oil and a pinch of salt and pepper
- Transfer the sunflower mince filling to the large baking dish. Top with the mash and spread evenly. Use a fork to scrape lines onto the topping. Sprinkle over the nutritional yeast
- Grill for 8-10 mins, until golden
Cook the green beans
- Meanwhile, trim the green beans
- Rinse the frying pan and reheat with 1 tsp oil on medium-high heat. Once hot, add the green beans and cook for 2-3 mins, until golden. Season with salt and pepper
- Add 1 tbsp water and steam for 2-3 mins, until soft. Drizzle over the remaining vinegar and toss to coat
Plate up
- Serve the shepherd's pie onto plates, with the green beans alongside
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