Recipe | Meal-Prep Vegan Shepherds Pie

Vegan Meal-Prep: Shepherds Pie

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.

meal prep: vegan shepherds pie shepherds pie: perfect for vegan meal prep

 

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.

 

 

Vegan Shepherds Pie
Serves 8
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Prep Time
45 min
Cook Time
20 min
Prep Time
45 min
Cook Time
20 min
Ingredients
  1. 3 large sweet potatoes
  2. 2 tbsp olive oil, divided
  3. 1 chopped onion
  4. 1 bag frozen vegan mince
  5. 3 tbsp tomato passata
  6. 1 tsp dried rosemary
  7. salt & pepper to taste
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. When ready to eat, preheat your oven to 180ÂșC and bake one serving for 20 minutes. Serve immediately.
Notes
  1. I have made this with red lentils instead of mince in the past - absolutely delicious and a nice variation!
Moving Scouse http://movingscouse.co.uk/

 

 

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4 Comments

  1. August 4, 2013 / 1:05 pm

    This really does sound like just the kind of edible comfort I need right about now. Love the fact that you used kohlrabi, too- A vegetable deserving of much more love than it currently gets.

    • August 4, 2013 / 1:14 pm

      Thanks Hannah! I had so much Kohlrabi when I was little, I thought it would fit perfectly with a comfort dish :D

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