Shepherd’s pie

Image: Vivera
  • Preparation Time: 50 minutes
  • Total Time: 50 minutes


Servings: 2
  • 1
    large carrot
  • 200 g
  • 1
    clove of garlic
  • 1
  • 2 tbsp
    olive oil
  • 1 tsp
    dried thyme
  • 1 tsp
    dried rosemary
  • 175 g
    plant-based minced meat e.g. Vivera Plant minced meat
  • 1 tbsp
    tomato paste
  • 400 g
    diced tomatoes 1 can
  • 50 ml
    red wine
  • 75 ml
  • 450 g
    mashed potatoes
  • 75 g
    plant-based cheese


  1. Preheat the oven to 180 °C.
  2. Slice the carrot, chop the onion, and finely chop the garlic.
  3. Heat the oil in a frying pan. Add the garlic, onion, carrot, rosemary, and thyme, and fry for 6 minutes.
  4. Add the plant-based minced meat, peas, and tomato puree, and fry for 1 min.
  5. Add the tin of diced tomatoes, red wine, and 75ml stock, and simmer gently for about 10 minutes, until most of the moisture has evaporated.
  6. Season with salt and pepper.
  7. Put everything into an oven dish, and spread the mashed potatoes over the top.
  8. Sprinkle with the vegan cheese, then place the dish in the center of the oven. Bake for about 25 minutes until golden brown.


Courses: Main Course
Difficulty: Level 2 (average)
Cooking time: 45-60 minutes
Number ingredients: 10-15 ingredients
Type of dish: Meat substitute

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