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Shepherds Pie

Is there really anything more hearty and autumnal than a shepherds pie? We think a shepherds pie served with a side of veggies is exactly what we all need during the cold evenings⁠ ⁠.


This was honestly so easy to make, taking around 40 mins including the prep and cooking. It tasted absolutely delicious and left us feeling all warm on the inside

Prep:20 Minutes

Cook:25-30 Minutes



  • x1 packet of meatless minced meat ⁠
  • x1 onion, diced⁠
  • 400g canned tomatoes⁠
  • Half butternut squash, cubed ⁠
  • 1tbsp Creative Nature Maca Powder
  • 3 large carrots, cubed
  • 700g potatoes, peels and cut into quarters
  • Salt and pepper to taste
  • Splash of Dairy free milk
  • 1/2tbsp Dairy free butter

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  1. Start by preheating the oven 180 C 
  2. Bring a saucepan of water to a boil and peel and cut your potatoes into quarters and boil for about 10-15 minutes until they start to soften 
  3. While the potatoes are boiling, add some olive oil to a pan and add the diced onion until they begin to soften 
  4. Add the carrot and squash to the to the pan and allow to cook for a further 10 minutes 
  5. Add the meatless meat to the pan for another 5 minutes 
  6. Add the canned tomatoes to the pan and mix well, season  with salt and pepper to your taste, continue to cook while preparing the mash potato.
  7. Take the potatoes off the boil and add dairy free milk and butter to the saucepan and start to mash up (add as much dairy free milk and butter  you want till the mash potato is at your chosen consistency) 
  8. Add in 1tbsp of Maca Powder to the mash and mix well (you can also add some vegan cheese to the mash as well which we definitely recommend doing) 
  9. Place the filling into a oven proof dish and top with the mash potato (top with some cheese for a nice golden finish) 
  10. Place in the oven for 25 – 30 minutes until the potato starts to go golden brown 
  11. ENJOY!!
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