Veggie Mince Shepherd's Pie
with Cheesy Mash Top & Mixed Leaf Salad
- Milk
- Soy
- Gluten
- May contain traces of allergens
- Milk
- Eggs
- Sesame
- Peanuts
- Traces of Tree Nuts
A vegetarian dinner that’s comfort food at its best? Sign us up! This richly spiced veggie mince and tomato base gets a golden potato topping and piles of melted, oozy cheese for a hearty bake that will warm you up from the inside out.
Ingredients
2
potato
1
parsnip
1
onion
1
carrot
½ packet
Veggie Mince
(Contains: Soy, Gluten May be present: Milk, Eggs, Sesame, Peanuts, Tree Nuts)
½ packet
tomato paste
1 sachet
vegetable stock powder
1 bag
salad leaves
½ bag
chives
2 clove
garlic
1 sachet
Aussie Spice Blend
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
Not included in your delivery
olive oil
2 tbs
milk
(Contains: Milk)
½ cup
water
½ tbs
brown sugar
1 drizzle
balsamic vinegar
30 g
butter (for the mash)
(Contains: Milk)
20 g
butter (for the sauce)
(Contains: Milk)
Nutrition
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. Peel the parsnip and cut into small chunks. Cook the potato and parsnip in the boiling water until easily pierced with a knife, 10-15 minutes. Drain the potato and parsnip, then return to the saucepan. Add the butter (for the mash), milk and a pinch of salt and mash until smooth.
While the potato and parsnip are cooking, finely chop the brown onion and garlic. Grate the carrot.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion and carrot, stirring, until softened, 5-6 minutes. Add the veggie mince (see ingredients) and cook, breaking it up with a spoon, 2-3 minutes. Add the Aussie spice blend, tomato paste (see ingredients) and garlic and cook until fragrant, 1 minute. Add the water, brown sugar, butter(for the sauce) and vegetable stock powder and cook until thickened, 1 minute.
Transfer the veggie filling to a baking dish and spread evenly with the mash. Sprinkle with the shredded Cheddar cheese. Bake until the top is lightly golden, 8-10 minutes.
In a large bowl, combine a drizzle of balsamic vinegar and olive oil, then season with salt and pepper. Add the mixed salad leaves and toss to coat.
Finely chop the chives. Divide the veggie mince shepherd's pie with cheesy mash between plates. Garnish with the chives. Serve with the mixed leaf salad.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the rich, hearty taste; some found it surprisingly similar to traditional shepherd's pie with meat.
- Ease of prep: Quick and easy to make, though a few noted it took longer than expected to cook.
- Suggestions: Consider adding extra vegetables like peas or broccoli for more variety and nutrition.
- Portions: Some found the portion size small, particularly the amount of mashed potato topping.
- Texture: The veggie mince texture was divisive; consider offering lentil-based alternatives for those who prefer whole foods.
