Magic Mince Vegan Sheppard's Pie

Magic Mince Vegan Cottage Pie Recipe

A true British classic with a twist, just without the animal! A mouth watering winter warmer, this vegan Sheppard's pie recipe is sure to go down a treat with the family. 


  • 85 Minutes
  • 4 Servings
  • 1 pack The Vegetarian Butcher beef mince
  • 2 tbsp vegetable oil
  • 1 onion, diced
  • 2 cloves garlic, finely diced
  • 2 medium-sized carrots, finely diced
  • 2 celery sticks, finely diced
  • 1 medium-sized courgette, finely diced
  • 2 sprigs thyme leaves, leaves picked
  • 2 sprigs rosemary, leaves picked
  • 100 ml vegan red wine
  • 200 ml Knorr vegetable stock
  • 1 tbsp tomato puree
  • 150 grams peas
  • 4 large potatoes, grated coarsely with the skin
  • 150 grams grated vegan cheese, to top the mashed potato
  • salt and pepper to taste


  1. Preheat oven to 180c.

  2. Heat the vegetable oil in a large, deep, ovenproof pan over medium heat and fry the onion, garlic, carrot, celery and courgette along with the finely chopped herbs, stirring the mix to stop it from catching.

  3. Once the vegetables are cooked through, add in The Vegetarian Butcher Magic Mince and cook for 3-5 minutes, stirring to combine with the vegetables and herbs.

  4. Pour over your red wine and allow the alcohol to cook off for 2-3 minutes, before adding in the vegetable stock and tomato puree. Stir everything to combine and allow the liquid to reduce until the sauce has thickened and coats the magic mince nicely, then stir in the peas.

  5. Grate your potatoes, leaving the skin on. Wrap the grated potato in a clean cloth or tea-towel and squeeze out the moisture, then season with salt and pepper. Sprinkle this over the top of your magic mince filling and top with grated vegan cheese, then bake for half an hour, until molten, crisp and golden.

table full of small plate dishes