This recipe can be made up to 3 days in advance and kept covered with cling film in the fridge ready to cook.



  • 1 onion
  • 2 carrots
  • 2 celery sticks
  • 2 garlic cloves
  • 20g butter 
  • 200g Quorn mince (fresh or frozen)
  • 1 tablespoon plain flour (15g)
  • ½ tablespoon tomato puree (7g)
  • 350ml vegetable stock (made from ½ reduced salt cube)
  • 1 tablespoon reduced sodium soy sauce (15g)
  • 100g frozen peas
  • 300g potatoes (Rooster or Maris Piper)
  • 25ml low fat milk (1.5% fat)
  • 50g sugar snap peas
  • salt (optional)  and freshly ground black pepper


  1. Cut the onion in half and peel off the skin, then finely chop. Peel and dice the carrots along with the celery. Peel the garlic and crush.
  2. Heat a frying pan over a medium heat. Add half of the butter and once it is melted tip in the onion, carrots, celery and garlic, stirring to combine. Cook for about 5 minutes until softened, stirring occasionally with a wooden spoon.
  3. Add the Quorn mince to the pan and cook for another 3-4 minutes or until browned, stirring occasionally and breaking up any lumps with a wooden spoon. Stir in the flour and cook for 1 minute, stirring. Then stir in the tomato puree and allow to cook out for a further minute.
  4. Pour in the stock with the soy sauce, stirring to combine. Bring to a simmer and then cook for 4-5 minutes until thickened, stirring occasionally. Stir in the frozen peas and place in a small ovenproof dish. Set aside to allow a skin to form. This will make it easier to spread the potatoes in an even layer on top.
  5. Preheat the oven to 180C / 350F / gas mark 4. Peel and dice the potatoes. Steam with a pinch of salt (optional) for 10-12 minutes or until tender. To check, piece one with the tip of a sharp knife and you should feel no resistance. Tip into a bowl and mash with a potato masher until smooth.
  6. Season with plenty of freshly ground black pepper, then beat in the rest of the butter with the milk. Spoon the mash on top of the mince, starting with dollops around the edges and finishing with the middle. Spread around with a table knife until you have a nice even layer and then bake for 25-30 minutes until piping hot and golden brown. 
  7. About 5 minutes before the pie is due to come out of the oven, place the sugar snap peas in a steamer and cook for 1-2 minutes until just tender. Drain and arrange on plates with the meatless Shepherd's pie to serve.

Prepare Ahead
This recipe can be made up to 3 days in advance and kept covered with cling film in the fridge ready to cook. It can also be frozen for up to 1 month. The recipe can also be scaled up so you could make a double batch and then freeze individual portions in suitable containers. Defrost on the bottom shelf of the fridge before reheating once in the oven at 180C / 350F/ gas mark 4 covered with tin foil for about 20 minutes or use the microwave – just make sure it is until piping hot before serving.