Mmmmh shepherds pie. It’s the ultimate rainy-day-yucky-feeling-I-need-something-nice food. Since we’ve been having one snow day after the next here in Liverpool, a vegan and lightened-up version sounded like the perfect dinner option this week! Since I have zero time to cook in the evenings and really rely on having prepared our dinners at the weekend, I created a meal-prep friendly vegan shepherds pie that just has to be finished off in the oven before serving.
This recipe makes roughly 8 servings, or enough for two adults and a toddler to eat over three dinners. I personally don’t think it’s quite enough to stand as a full meal on its own, so I would recommend serving with a side. Or a dessert. Or both. Mmh, dessert.
- 3 large sweet potatoes
- 2 tbsp olive oil, divided
- 1 chopped onion
- 1 bag frozen vegan mince
- 3 tbsp tomato passata
- 1 tsp dried rosemary
- salt & pepper to taste
- Peel and chop the sweet potatoes. Place in a large pot, cover with water and bring to a boil. Cook for about 20 minutes, or until well done.
- In the meantime, heat 1 tbsp of olive oil in a pan and add the onion and a pinch of salt. Cook for about 2 minutes, then add the frozen vegan mince.
- When the mince has fully thawed out (about 5 minutes), add the passata and rosemary. Cover the pan and let cook over low heat for an additional 5 minutes.
- When both your potatoes and your mince are cooked, turn off the heat for both. Drain your potatoes, add the second tablespoon of oil and roughly mash with a potato masher.
- Divide the mince mixture into three oven-safe dishes, and top each with a third of your mashed sweet potatoes. Let cool and store in the fridge.
- When ready to eat, preheat your oven to 180ºC and bake one serving for 20 minutes. Serve immediately.
- I have made this with red lentils instead of mince in the past - absolutely delicious and a nice variation!