Future Farm shepherd’s pie with herby parsnip mash

Future Farm shepherd’s pie with herby parsnip mash

30 mins Prep · 60 mins Cook

For an extra crispy topping, ruffle the mash with a fork before baking

Created by Spinneys
Prep time 30 minutes
Cook time 60 minutes
Serves 4-6
Cuisine British
Diet Vegan
Preparation Moderate
Nutrition (per serving)
Calories 467
Fat 16.5g
Saturates 3.2g
Protein 24.5g
Carbs 51.7g
Sugars 15.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat the oven to 220°C, gas mark 7.


Finely slice the onions. Coarsely grate the carrots.


In a large saucepan, heat 1 tablespoon of the oil. Sauté the plant-based mince until golden and caramelised. Add the onions, carrots and tomato paste and sauté for 5 minutes. Add the tomatoes, stock (vegetable or mushroom stock), bay leaf, thyme and seasoning. Allow to simmer for 20 minutes.


Meanwhile, peel and chop the potatoes and parsnips. Boil them in salted water until very soft. Drain and mash the potatoes and parsnips together, then add the remaining olive oil and milk. Season to taste. 5 Add the peas (frozen or fresh) to the mince.


Add the peas to the mince.


Place the mince mixture into a 20cm casserole dish. Spread the mashed potatoes and parsnips on top. Sprinkle with the cheese.


Place in the oven for 20 minutes or until golden and bubbling.