With snow on the ground outside, I thought I’d share my favourite, heart-warmer winter recipe of the moment. This is one of the go-tos on my ever increasing repertoire of high protein, plant-based recipes and has quickly become our favourite meal of the week. It is a really easy, balanced meal, made with wholesome ingredients and packed full of seasonal vegetables, making sure to indulge those micronutrients as well as essential macros. What is more, it tastes deliciously rich and hearty, without being at all heavy.

“…one of my go-to, winter warmers…”

The quantities below will make a *mighty* two portions, but you can always pad it out to feed more, or make enough to last you a couple of days – it’s a great one for meal prep. If you don’t have access to any vegan cheese in your local supermarket, you might like to substitute for nutritional yeast flakes, which will give you that cheesy flavour, or leave it out completely. Let me know if you give it a go!

Vegan Shepherd's Pie

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 2 people


For the filling

  • 200 g Quorn mince
  • 100 g Frozen Peas
  • 1 Vegetable stock cube (I use Kallo)
  • 2 Carrots
  • 2 Leeks
  • 1 Red onion
  • 20 g Tomato puree

For the topping

  • 400g Sweet Potato
  • 50 g Vegan cheese (I use Violife Grated Mozzarella)


  1. Pre-heat the oven to 200°C/400°F/gas 6.

  2. Peel and finely chop the onion, and using a little olive oil, fry off in a pan on a medium heat. Add the diced carrots and leeks until softened. 

  3. Place the mince and peas to the vegetables. Add 300ml of boiling water to your stock cube and add this into the pan, along with a sprinkle of parsley, thyme, salt and pepper.

  4. Leave the mince to bubble away on the hob for about 15-20 minutes, until the liquid has reduced right down and has slightly thickened.

  5. Meanwhile, peel and cube the sweet potatoes and bring to the boil until soft.

  6. Drain the potatoes and mash until smooth. Add a splash of almond milk if needed.

  7. Transfer the mince to an oven-proof dish and assemble the pie, evenly spreading the sweet potato mash on top. Pattern the potato with a fork, then sprinkle with vegan cheese and a crack of black pepper. 

  8. Place in your hot oven for around 15-20 minutes, or until piping hot. Enjoy!