Shepherd's Pie

A luscious, slow-roasted British stew with spoonfuls of creamy sweet potato mash and a crispy, sprinkled paprika crumb.

  • Low Fat
  • Low in Sat Fat
  • 4 of your 5 a day
  • high in iron
  • high in vitamin c

made by chefs, available ready to eat from £4.99/serving

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Key Ingredients

Stew (Water, Chestnut mushrooms (15%), Peas (7%), Onion, Leek (4.5%), Carrot, Celery, Red Wine, Green Lentils (3%), Puy Lentils (3%), Tomatoes, Tomato Paste [Tomatoes, Salt], Garlic Puree [Garlic, Salt], Sundried Tomatoes, Tamari [Water, Soya Beans, Salt, Spirit Vinegar], Arrowroot, Red Miso [Water, Soya Beans, Rice, Salt, Alcohol], Sunflower Oil, Dijon Mustard [Water, Mustard Seeds, Spirit Vinegar, Salt], Yeast Extract, Liquid Smoke [Water, Natural Hickory Smoke Flavour, Vinegar, Molasses, Salt], Balsamic Vinegar [Wine Vinegar, Concentrated Grape Must], Coriander, Rosemary, Bay Leaves, Thyme, Black Pepper), Sweet Potato Mash (Potato, Sweet Potato (12%), Olive Oil, Sea Salt, Black Pepper), Paprika Crumb (Polenta, Paprika (0.5%), Lemon Juice, Garlic Puree [Garlic, Salt], Rosemary, Sea Salt).


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.

Nutrition Information

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) 417 1897
Energy (kcal) 99 451
Fat (g) 2.2 10
of which saturates (g) 0.3 1.4
Carbohydrate (g) 15 68.3
of which sugars (g) 3.8 17.3
Fibre (g) 2.6 11.8
Protein (g) 3.2 14.6
Salt (g) 0.4 2
Iron [mg / NRV%] 1.3 / 9% 5.9 / 41%
Vitamin C [mg / NRV%] 8.4 / 10% 38.2 / 46%
Calcium [mg / NRV%] 29.4 / 4% 133.8 / 18%
Cooking Instructions

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

  • 1 tbsp olive oil
  • 1 white onion, diced
  • ½ cup celery, finely diced
  • ½ cup leeks, finely diced
  • ½ cup carrots, finely diced
  • 1 cup chestnut mushrooms, finely chopped
  • 1 tsp garlic puree
  • 1 tbsp tomato paste
  • 1 tsp brown miso paste
  • 1 tsp tamari
  • 1 tsp liquid smoke
  • 1 tbsp balsamic vinegar
  • 1 tbsp sundried tomatoes
  • ⅓ cup red wine
  • 1 tin chopped tomatoes
  • 1 cup water
  • ½ cup cooked lentils
  • ½ cup frozen peas
  • ½ tsp salt
  • ½ tsp thyme
  • ½ tsp ground coriander
  • 2 medium sweet potatoes, peeled and diced
  • 2 medium regular potatoes, peeled and diced
  • ½ cup soy milk
  • 1 tbsp olive oil
  • ½ tsp salt
  • Pinch of pepper
paprika crumb
  • ½ cup polenta
  • 1 tsp paprika
  • ½ tsp garlic puree
  • ½ tbsp lemon juice
  • ¼ tsp salt

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.

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.  

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