



Shepherd's Pie
A luscious, slow-roasted British stew with spoonfuls of creamy sweet potato mash and a crispy, sprinkled paprika crumb.
made by chefs, available ready to eat from £4.99/serving
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Stew (Chestnut Mushroom (21%), Onion, Water, Peas, Carrot, Leek, Celery, Tomatoes, Tomato Paste, Red Wine (3%), Puy Lentils (2%), Green Lentils (2%), Garlic, Tamari [Soya Beans, Water, Salt, Alcohol], Red Miso [Water, Soya Beans, Rice, Salt], Sunflower Oil, Rapeseed Oil, Arrowroot, Dijon Mustard [Water, Mustard Seeds, Spirit Vinegar, Salt], Yeast Extract [Yeast Extract, Vitamin B12], Liquid Smoke [Water, Natural Hickory Smoke Flavour, Vinegar, Molasses, Salt], Balsamic Vinegar, Mushroom Powder, Rosemary, Thyme, Bay Leaf, Black Pepper), Mash (Potato (30%), Sweet Potato (10%), Olive Oil, Sea Salt, Black Pepper), Crumb (Cornmeal (2%), Paprika (0.1%), Garlic, Olive Oil, Rosemary)
In italics you can find what makes the key parts of the dish and in [ ] you’ll see what’s in any condiments or cooking ingredients we use.
For allergens, please see ingredients in bold. Our kitchen also handles tree nuts, peanuts, gluten, soya and other allergens. From time to time ingredients may change, please always check the packaging before tucking into your dish. Get in touch if you’d like to know more.
Along with other brilliant benefits, each serving will give you:
- 2 or more of your 5 a day
- A source (plus more) of iron
- A source (plus more) of vitamin C
- A source of protein
Our meals are totally plant-based, made from real, whole food ingredients, which naturally deliver a wide range of the vitamins and minerals your body needs.
Here's the full nutritional information for Shepherd's Pie.
dish for 1: 455g
dish for 2: 910g
Typical Values | Per 100g | Per 455g |
---|---|---|
Energy (kj) | 419 | 1906 |
Energy (kcal) | 99 | 450 |
Fat (g) | 1.5 | 6.8 |
of which saturates (g) | 0.2 | 0.9 |
Carbohydrate (g) | 16 | 72.8 |
of which sugars (g) | 3.5 | 15.9 |
Fibre (g) | 2.8 | 12.7 |
Protein (g) | 4.1 | 18.7 |
Salt (g) | 0.5 | 2.0 |
Iron [mg / NRV%] | 1.4 / 10% | 6.4 / 46% |
Vitamin C [mg / NRV%] | 8.7 / 11% | 39.6 / 50% |
Calcium [mg / NRV%] | 29.0 / 4% | 132.0 / 18% |
Vitamin B12 [ug / NRV%] | 0.1 / 4% | 0.5 / 18% |
For one: 40-45 mins / For two: 45-50 mins
- Pre-heat your oven to 220ºC / 200ºC fan / gas mark 7, for 10 mins
- Remove sleeve and peel off the heat-proof film.
- Place on a baking tray in the centre of the oven and cook for 40-45 or 45-50 mins.
- Make sure it’s piping hot throughout before serving.
fancy making your own? here’s our recipe
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mash | |
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paprika crumb | |
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the filling
Add olive oil to a pre heated pan. Add white onion, celery, leeks and carrots and cook for 2-3 minutes. Add in chestnut mushrooms, garlic puree, tomato paste, miso paste, tamari, liquid smoke, balsamic vinegar, sundried tomatoes, red wine and cook down for 3-4 minutes. Add chopped tomatoes and water and cook down for 20-25 minutes. Once cooked, add in thyme, salt, ground coriander, cooked lentils and frozen peas.
the mash
In a sauce pan, combine steamed potatoes and sweet potatoes with soy milk, olive oil, salt and pepper and mash until creamy and smooth.
the paprika crumb
Combine all of the crumb ingredients in a bowl and mix together.
assemble
Preheat your oven to 180˙C. Pour stew mixture evenly into a baking dish. Top with mash and paprika crumb. Bake for 35-40 minutes, until golden and crispy around the edges.
whether you’re vegan, vegetarian, or just interested in eating more healthy, plant based food, allplants can deliver
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