Shepherdess Pie with Potato & Parsnip Mash Recipe | Abel & Cole

Shepherdess Pie with Potato & Parsnip Mash

Cooking time
Serves4 people
Vegetarians Vegans
Shepherdess Pie with Potato & Parsnip Mash

This vegan shepherdess pie is made with chunky pea & fava protein mince. Nutty green lentils add extra protein. It's topped with a fluffy potato and parsnip mash. Bake till golden and bubbling. It's a cosy dinner the whole family will love.


  • 750g potatoes
  • 500g parsnips
  • 125g pea & fava protein mince
  • 2 onions
  • 2 carrots
  • 4 garlic cloves
  • A handful of thyme leaves
  • 400g tin of green lentils
  • 400g tin of chopped tomatoes
  • 1-2 tbsp brown rice miso paste
  • 2 tbsp tamari

Prep: 20 mins | Cook: 40 mins

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1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill a large pan with cold water. Peel the potatoes and parsnips then chop them into bite-sized chunks. Slide the veg into the pan and add a pinch of salt. Place the pan on a high heat, cover with a lid, and bring to the boil. Reduce the heat and simmer for 20 mins, till the veg are tender.
2. Meanwhile, fill and boil your kettle. Tip the pea & fava protein mince into a large, heatproof bowl and add a pinch of salt. Pour over 1 ltr hot water from the kettle. Set aside ato soak for 10 mins, then drain.
3. While the mince soaks, peel and finely chop the onions and carrots. Peel and thinly slice the garlic cloves. Pick and roughly chop the thyme leaves.
4. Drizzle 1 tbsp oil into a large pan and warm it over a medium heat. Slide in the onions, carrots, garlic and thyme and add a good pinch of salt and pepper. Fry the veg for 8 mins, stirring occasionally, till glossy.
5. Drain the lentils and add them to the pan with the drained mince. Pour in the chopped tomatoes and top up with 200ml hot water from the kettle. Add 1 tbsp brown rice miso paste and 2 tbsp tamari. Stir well, then cover, bring to a simmer and cook gently for 8–10 mins, till the sauce has thickened.
6. When the potatoes and parsnips are tender, drain them well and tip them back into the pan. Allow to steam dry for a few mins, then season with salt and pepper and mash well. You can add a splash of non-dairy milk for a creamier texture, if you have some.
7. Taste the veggie filling and add more miso, salt or pepper, if you think it needs it. Spoon the filling into an ovenproof dish and level out with a spoon. Scoop the mash over the top and use a fork to rake it. Slide the dish into the oven and bake for 20–25 mins, till golden brown and bubbling.
8. Divide the shepherdess pie between warm plates or bowls, and serve with green vegetablesi on the side.
9. Love Your Leftovers
The pie will keep well in the fridge for up to 3 days, either in the dish or divided into airtight tubs. You can also freeze individual portions for up to 3 months. If frozen, defrost overnight. Reheat in the microwave or in the oven, loosely covered with foil, till piping hot.
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