Meat Free Monday One day a week can make a world of difference

Modern Shepherd’s Pie

Mary McCartney
  • Serves: 6-8
  • Preparation: 10
  • Cooking: 40
  • Ready: 50

Made using beans and lentils as the protein, infused with herbs and a little chilli heat, in a smooth gravy sauce, topped with fluffy sea salt and olive oil mashed potatoes.


  • 2 tablespoons extra virgin olive oil
  • 1 leek (6 oz), trimmed, rinsed and finely chopped
  • 2 medium carrots (4 oz), peeled and chopped
  • 100 g/4 oz green beans, trimmed and chopped
  • 1 celery stalk (2 oz), finely chopped
  • 1 teaspoon dried mixed herbs
  • ½ teaspoon chilli flakes
  • 400 g/14 oz can red kidney beans, rinsed
  • 250 g/8 oz pouch pre-cooked black lentils, rinsed
  • 2 tablespoons corn starch, mixed with 2 tablespoons water
  • 3 cups vegetable stock (made using 1 tablespoon bouillon powder)
  • 1 tablespoon tamari, (could use soy sauce)
  • 1 tablespoon vegan Worcestershire sauce (no anchovies)
  • sprig of fresh rosemary

For the olive oil mashed potato

  • 2 kg/2.5 lb Yukon Gold or Maris Piper potatoes
  • 6 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 pinches of flaky sea salt
  • freshly ground black pepper to taste
  • ¼ cup unsweetened plant-based milk
  • small bunch parsley, about 2 tablespoons, finely chopped


Preheat the oven to 200°C/400°F/gas mark 6.

Heat the olive oil in a medium saucepan and add the chopped leek, carrots, green beans and celery, and sauté for 2 minutes.

Stir in the dried herbs, chili flakes, kidney beans and lentils.

Pour over the stock and stir in the slurred corn starch, followed by the Worcestershire, tamari and rosemary sprig.

Bring to a gentle simmer for around 10 minutes. Allow to cool slightly. Discard the rosemary sprig.

For the mashed potato, peel and cut the potatoes into even pieces, so they cook for the same time. Put in a large pan and cover with water. Add one pinch of salt. Bring to the boil, then reduce heat to a simmer. Cook until they are fork tender, around 10-12 minutes, depending on size.

Drain the potatoes in a colander, then return back to the saucepan. Mash really well.

Drizzle in the extra virgin olive oil and mustard, the other pinch of sea salt and black pepper. Stir in the unsweetened plant-based milk and use a fork to mix and fluff it up, getting rid of any lumps at the same time. Finally, stir through the parsley.

Spoon the bean mix into a large baking dish, approx. 12 x 8”. Spoon the mash on top and use a fork to even it out.

Bake in the oven for 20-25 minutes, until golden brown and crisp on top and bubbling.

Additonal notes

This recipe comes from Mary McCartney Serves It Up, available to stream exclusively on Discovery+.

More information here >

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