Our Plans
Hearty Vegetable Shepherd's Pie
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Hearty Vegetable Shepherd's Pie

Hearty Vegetable Shepherd's Pie

with Chive Potatoes

The combination of onion, carrot and celery is called 'mirepoix' in French cooking. It is a classic trio of ingredients used as the flavour base for many recipes. We've harnessed this great technique to help add heartiness to our veggie twist on a classic comfort meal.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes


serving amount

460 g

Russet Potato

113 g

Green Peas

6 g


10 g


227 g

Cremini Mushrooms

1 can

Borlotti Beans

227 g


3 tbsp

All-Purpose Flour

(Contains Wheat)

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 unit

Vegetable Broth Concentrate

10 g


Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp



Salt and Pepper*


Nutrition Values

Energy (kJ)0 kJ
Calories811 kcal
Fat29 g
Saturated Fat14 g
Carbohydrate103 g
Sugar11 g
Dietary Fiber18 g
Protein31 g
Cholesterol67 mg
Sodium1376 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Garlic Press
Large Pan
Potato Masher



Preheat your broiler to high (to broil the pie). If you don't have an oven-proof pan, transfer the veggie mixture to a baking dish after Step 5 !

Wash and dry all produce.* Peel and cut the potatoes into 1/2-inch pieces. In a medium pot, combine the potatoes with 5 cups water (NOTE: same quantity for 4 ppl) and 1/2 tsp salt (dbl for 4 ppl). Cover and bring to a boil over medium-high, until the potatoes are fork-tender, 10-12 min.


Meanwhile, drain and rinse the beans. Peel, then mince or grate the garlic. Strip a few rosemary leaves off the sprig and finely chop 1 1/2 tsp (dbl for 4 ppl). Roughly chop the mushrooms.


Heat a large oven-proof pan over medium-high heat. Add 1 tbsp oil (dbl for 4 ppl), then the mushrooms. Season with salt and pepper. Cook, stirring occasionally, until softened, 4-5 min.


Reduce heat to medium. Add the mirepoix, garlic and rosemary to the pan. Cook, stirring occasionally, until the veggies soften, 8-10 min. Sprinkle the flour over the veggies and stir to coat, 1 min. Add the beans, peas, soy sauce, broth concentrate(s) and 1 cup water (dbl for 4 ppl). Bring to a boil and stir until thickened, 3-5 min.


Meanwhile, finely chop 2 tbsp chives (dbl for 4 ppl). When the potatoes are done, drain and return them to the same pot. Using a fork or potato masher, mash the potatoes with 2 tbsp butter (dbl for 4 ppl) and the chives until smooth. Season with salt and pepper.


Dollop the mashed potatoes over the veggie mixture. Broil the shepherd's pie in the middle of the oven until the potatoes are golden-brown, 4-5 min. Divide the shepherd's pie between plates.