HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconVeggie Shepherd's Pie
Veggie Shepherd's Pie

Veggie Shepherd's Pie

and Crispy Mash Potatoes

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We love making simple, tasty meals! This veggie shepherds pie shouldn't disappoint. From the classic french flavours of a mirepoix to the fluffy mash topping; this hearty meal is both familiar and satisfying!


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

Preparation Time35 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

340 g

Veggie Ground Round

(ContainsSoy/Soja, Wheat/Blé, Mustard/Moutarde)

460 g

Russet Potato

113 g

Green Peas

1 unit

Vegetable Broth Concentrate

227 g


10 g


¼ cup

Parmesan Cheese


10 g


2 tbsp

Tomato Paste

Not included in your delivery

2 tbsp



1 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories375 kcal
Fat13 g
Saturated Fat4 g
Carbohydrate30 g
Sugar7 g
Dietary Fiber12 g
Protein37 g
Cholesterol13 mg
Sodium587 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.
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Large Non-Stick Pan
Garlic Press
Measuring Cups
8x8" Baking Dish
Baking Sheet
Instructionsarrow up iconarrow up icon
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Preheat your broiler to high (to broil the pie).

Wash and dry all produce.* Peel, then cut the potatoes into 1⁄2-inch cubes. In a large pot, combine the potatoes with 1 tsp salt and enough water to cover the potatoes. Cover and bring to a boil over high heat. Once the water is boiling, reduce the heat to medium-high. Simmer, uncovered, until the potatoes are fork-tender, 10-12 min.


Meanwhile, mince or grate the garlic. Roughly chop the parsley. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then the mirepoix and garlic. Cook, stirring occasionally, until the veggies start to so en, 3-4 min. Season with salt and pepper.


Add the veggie ground round, tomato paste, broth concentrate and 1 cup water to the same pan. Cook, stirring occasionally, until the sauce thickens slightly, 4-5 min. Season with salt and pepper. Stir in half the parsley. Transfer the ground round mixture to an 8x8-inch baking dish.


Meanwhile, drain and return potatoes to same pot. Using a potato masher, mash the potatoes. Stir in 2 tbsp butter and 2 tbsp milk. Season with salt and pepper. Top the ground round mixture with the green peas. Dollop the mashed potatoes overtop and smooth over to cover the peas.


Sprinkle over the Parmesan. Transfer the assemble shepherd's pie to a baking sheet and broil the shepherd's pie in the middle of the oven until the topping is golden-brown, 5-6 min. (TIP: Keep an eye on it so that it does not burn!)


Divide the shepherd's pie between plates and sprinkle over the remaining parsley.