Lisa Faulkner’s Vegan Shepherd’s Pie with Roast Potato Topping

Lisa Faulkner’s Vegan Shepherd’s Pie with Roast Potato Topping

To celebrate our 50th Birthday, we challenged Lisa Faulkner to put a modern twist on a childhood favourite, so this is a new take on the classic Shepherd’s Pie. 


1 large onion, chopped
1 garlic clove, crushed or grated
400g vegan mince
1 400g tin chopped tomatoes
1 tbsp tomato puree
1 vegetarian stock cube
1 tsp marmite
200g frozen peas
8-10 medium potatoes, chopped into rough quarters
1 large carrot
3 tbsp Crisp ‘n Dry
Salt and pepper

Step 1

Fry the chopped onion slowly in a frying pan with 1 tbsp of Crisp ‘n Dry. Once they are nice and soft add the garlic and cook for a few more minutes then add the mince, tomatoes, puree, stock cube, marmite and a can of water. Bring to the boil, let simmer for about 10 minutes. Add your peas and spoon into ovenproof dish, then set aside.

Step 2

Place the potatoes and carrot in a pan of cold water with a pinch of salt and bring to the boil. Turn down and simmer for about 15-20 minutes until tender, then drain.

Step 3

Chop the carrot and mix in with the mince mixture.

Step 4

Toss the potatoes with 2 tbsp of Crisp ‘n Dry and salt and pepper. Place the potatoes on top of the mince and bake in preheated oven at 200 for 30-35 minutes until potatoes are crispy


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