Vegetarian sheperd's pie

Shepherd’s pie is a real family favourite, and this meat free version is almost as satisfying as the real thing but with no meat it is super healthy. We have even replaced the usual mashed potato topping with a mixture of celeriac and cauliflower mash, a really surprisingly delicious topping.

Adding a splash of red wine and the classic worcestershire sauce to the base means that flavour is really rich, and protein to fuel your muscles is provided by the red kidney beans.


1 white or red onion, chopped
2 celery sticks, finely chopped
2 cloves garlic
3 carrots finely chopped
500g mushrooms, finely chopped
1 tin red kidney beans, drained and mashed
1 tbsp plain flour
1 cauliflower
1 small celeriac
2 tbsp tomato puree
Splash worcestershire sauce
1 glass red wine
400ml vegetable stock (bouillon is a good brand)
1 tsp herbs de provence


Fry off the onions and celery in a teaspoon of olive oil with a pinch of salt and pepper until brown. Add the carrots and garlic and fry for a further few minutes. Finally, add the mushrooms, tomato paste, herbs, flour and the mashed kidney beans, stir for a couple of minutes and then pour over the stock, red wine and worcestershire sauce. Simmer for 20 minutes and then pour into an oven proof dish. Meanwhile, cook the celeriac and broccoli in boiling water until soft enough to mash. Drain thoroughly and mash both together, ready to top the base mixture and bake into the oven at 200 degrees until golden brown on top (about 20 minutes). If you wanted you could put cheese on top or a drizzle of olive oil.