Shepherdess Pie

A hearty classic from the University of Cambridge!

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  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 200g mixed root vegetables (carrots, swede, turnips)
  • 200g veggie mince
  • 30g tomato paste
  • 50g green peas
  • 200ml vegan gravy
  • 500g potatoes, peeled and prepped
  • 50g vegan butter
  • Pinch nutmeg
  • Parsley, chopped


  1. Prepare your root vegetables, peel and cut them all into equal sizes of 1cm dice.
  2. Sweat off your onions, garlic, add the mixed vegetables, cook for 5 minutes. Add the tomato paste, veggie mince.
  3. Make up 200mls of vegan gravy mix then add to the mix and cook for 15 minutes. Add green peas, cook for 2 minutes, season with salt and pepper.
  4. Spread the mixture into a suitable tray, chill for 30 minutes.
  5. Bring the potatoes to the boil and simmer for around 20 mins or until cooked, drain and mash potato with the vegan butter, nutmeg, salt, pepper & fresh chopped parsley.
  6. Cover the dish with the mash potato, and then cook in a preheated oven for 30 minutes.

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