Shepherd’s Pie

Delicious recipes from The Pioneers of Plant-Based Food

Shepherd’s Pie




  • 1 pint of Vegetable stock
  • 1 packet of Vbites soya mince
  • 1 cup of vegan gravy
  • 1 tsp vegan Worcestershire sauce
  • Salt, pepper
  • 1 pack of Vbites cheddar style melting cheezly
  • 1 ½ -2 lbs/1kg potatoes (3 big ones)
  • 8 tbsp vegan butter
  • 1 tsp mustard
  • 3 tbsp soya milk
  • 3 tbsp soya cream
  • 1 white onion chopped
  • 8oz/200g vegetables – chopped into small chunks, such as carrots, corn, peas


1. Peel and quarter potatoes, boil in water until tender (about 10 minutes).
2. Drain and mash the potatoes adding a chunk of butter, mustard, soya milk & cream to desired consistency. Add salt to taste.
3. Melt 4 tablespoons butter in large frying pan.
4. Sauté onions in butter over a medium heat until translucent. If you are adding vegetables, add them according to cooking
time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the mince has
initially cooked.
5. Add pepper and Worcestershire sauce. Add the vegetable stock slowly, stirring continuously & then add the soya mince.
6. Then add the vegan gravy to thicken. Wait for the mixture to become a nice texture & simmer for 5 minutes. Make sure the
vegetables are cooked before transferring to a dish.
7. Place the mixture into a deep bottom baking dish.
8. Distribute mashed potatoes on top. Rough the potato with a fork so that there are peaks that will brown nicely. You can use the
fork to make some designs in the potatoes as well.
9. Cook in 220°C/400°F/gas mark 4 oven until bubbling and brown (about 30 minutes).
10. For the last 5 minutes of cooking add the melting cheddar style cheese & grill until really crispy.
11. Remove from oven and leave to stand for 5 minutes before serving.1. Cook the VBites rashers in coconut oil with the onion until brown on all sides. (Just cook the rashers for 1 min for soft texture or a little longer if you like a crispy texture)
2. Prepare a pan of boiling water and season with salt. Place the pasta into a pan and push it down with a wooden spoon so that
all the spaghetti is submerged under the water. Add olive oil and cook for roughly 7-10 minutes.
3. Beat soya milk, cream, and grated Cheddar Style Cheezly in a bowl.
4. When the pasta is cooked, transfer it to a colander.
5. Once the pasta is thoroughly drained, quickly place it back into the pan and add the bacon and stir well to coat the pasta. Then
add the soya milk and cheese mixture. Heat through very slowly & serve.
6. Top with extra cheese if desired.

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