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.
Veggie Shepherd's Pie with Sweet Potato Mash
This satisfying spin on shepherd’s pie is totally vegan, swapping meat for fibre-rich beans, hearty mushrooms and sweet tomatoes. Fresh thyme adds a herby hit, while sweet potato mash makes for a healthy topping. Don't forget the side of crunchy green beans!
2/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 80g baby spinach
- 1 onion
- 240g Tenderstem broccoli
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 tsp dried oregano
- 4 tbsp sundried 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)
- 2 large potatoes
- 2 sweet potato
- 200g passata (tomatoes, salt, citric acid)
- 240g chestnut mushrooms
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
Nutritional Information
Calories: 570
Protein: 19g
Carbs: 86g
Fat: 16g
Veggie Shepherd's Pie with Sweet Potato Mash
This satisfying spin on shepherd’s pie is totally vegan, swapping meat for fibre-rich beans, hearty mushrooms and sweet tomatoes. Fresh thyme adds a herby hit, while sweet potato mash makes for a healthy topping. Don't forget the side of crunchy green beans!
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Cooking Instructions
Before you start
- Line a baking tray with silver foil
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a large ovenproof dish, a sieve, a masher, a measuring jug & a peeler
Make the mash
- Peel and dice the potatoes into 3cm chunks
- Add to the saucepan of boiling water and simmer for 15-18 mins, until soft, then drain and mash with 1 tbsp oil. Season with a pinch of salt and pepper
Prep the veg
- Meanwhile, finely dice the onion. Thinly slice the mushrooms. Drain and rinse the butterbeans
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the mushrooms and cook for 4-5 mins, until softened, then add the onion. Cook for another 3-4 mins. Season with salt and pepper
Simmer simmer
- Add the garlic herb paste and cook for 30 secs, then add the beans, passata, sundried tomato paste, dried oregano, half the nutritional yeast and 200ml water. Bring to the boil and simmer for 6-8 mins, until thickened. Season to taste with salt and pepper
- Meanwhile, trim the broccoli and add to the foil-lined tray. Toss with 1/2 tsp oil and season with salt and pepper
Grill the pie
- Preheat the grill to high (240C)
- Rinse the spinach and stir into the pan until wilted, then transfer the pie filling to the large ovenproof dish. Top with the mash and spread evenly. Use a fork to scrape lines onto the topping
- Sprinkle over the remaining nutritional yeast and drizzle with 1 tsp oil
- Grill the pie and broccoli for 8-10 mins, until the pie is golden and the broccoli is cooked
Plate up
- Serve the pie onto plates, with the broccoli alongside
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