24/06/2026
Golden Sheppy’s Pie
Serves 8 - the ultimate meal prep for busy parents
1.3kg potatoes
500g pumpkin
1 Tb crushed garlic
3/4 cup h**p milk
2 Tbs oliviano
Small handful fresh parsley
3 spring onion stalks
800g vegan mince
4 cups frozen mixed veggies (peas carrots corn)
70 tomato paste
2 Tb Worcester sauce
2 Tb soy sauce
2 onions
2 Tb olive oil
2 Tbs flour
1.5 cups stock
1 Tb dried oregano
1 Tb dried sage
1 Tb dried thyme
Boil the jug, wash and chop up the potatoes and pumpkin, place in a large pot l, sprinkle with 1 tsp salt, cover with boiled water and place on the element on high. Boil until you can pierce the pieces with a fork easily, usually 20-25 minutes.
Dice up onion and fry in 2 Tbs olive oil in a large pot or frying pan on a medium heat for 5 minutes
Preheat the oven to 200°c fan bake
Add the tomato paste to the onions, stir, then add the plant based mince and stir cooking for 2 minutes
Add the frozen veggies, dried herbs, Worcestershire sauce and soy sauce, give it a good stir
Add the flour, stir, then pour in the stock, season with salt and pepper, mix it all and cook for a further 3 minutes then take off the heat
Drain the potatoes and pumpkin, tip back into the pot, add the crushed garlic, oliviano, season with salt and pepper and milk and mash intil smooth
Finely chop up the parsley and spring onions and mix them through the mash
Line a large rotting dish with a little olive oil, pour the meet mix in, smooth down with a spatula, top with the mash and use a fork to make a pattern on the top
Place in oven for 20-30 minutes until golden on top. You can use the fan grill setting for the last 10 minutes just keep checking to see that it doesn’t burn.
Bring out the oven and rest for 10 minutes before serving
