Shepherd’s pie

CO2 per
0,5 kg CO2e
image/svg+xml Serves: 4 ppl
image/svg+xml 1 hour


Soya mince sauce

  • 1 onion
  • 1 carrot
  • 1 aubergine
  • 2 tbsp rapeseed oil for frying
  • 1 tsp dried rosemary
  • 500 g soya mince, thawed
  • 2-3 cloves of garlic
  • 2-3 tbsp tomato puree
  • 500 ml vegetable stock
  • ½-1 tbsp balsamic vinegar
  • 1 tsp soy sauce
  • A pinch of ground cinnamon
  • Salt (optional) and coarse ground black pepper for seasoning


  • 800 g potatoes (of a floury variety)
  • 300 ml oat drink whole
  • 4 tbsp plant-based butter
  • Salt and white pepper

Nutritional value per portion:

Energy (kcal): 618
Fat (g): 27.8
Saturates (g): 6.8
Carbs (g): 53.5
Sugar (g): 10.5
Fibre (g): 17.7
Protein (g): 29
Salt (g): 2


  1. Preheat the oven to 200°C.
  2. Soya mince sauce: Finely chop the onion and dice the carrot and aubergine into small pieces. Heat the rapeseed oil in a pan and fry the vegetables on medium heat for about 8 minutes. Season with rosemary, salt (if using) and pepper.
  3. Whilst the sauce is cooking, prepare and start boiling the potatoes for the mash (see instructions below).
  4. Add the mince and fry for about 5 minutes. Finely chop the garlic, then add to pan with the tomato puree. Leave to fry for another couple of minutes.
  5. Add the vegetable stock, balsamic vinegar, soy sauce and cinnamon. Lower the heat and leave to simmer for about 10 minutes, until almost all liquid has reduced. Taste and adjust seasoning if needed.
  6. Mash: Peel and cut the potatoes into pieces. Boil until soft. When ready, drain water and add the plant-based butter and oat drink bit by bit. Mash the potato mixture until smooth. Season with salt (if using) and pepper.
  7. Layer together: Put the soya mince sauce in a casserole and spread the mash on top and ruffle with a fork. Cook in the middle of the oven for about 25 minutes until the mash is golden brown in colour.


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