Plant-Based Mince, Bacon & Veggie Pie

Name: Plant-Based Mince, Bacon & Veggie Pie with Potato Topping & Spring Onion
Total time: 40 min
Yield: 2
Cuisine: French
Ingredients: 1 sachet Vegetable Stock Pot; 1 Celery; 2 Garlic; 1 Spring Onion; 1 Leek; 200 g Plant-Based Mince; 3 Potato; 1 packet Tomato Paste; 1 Carrot; 1 sachet Nan's Special Seasoning; 90 g Diced Bacon; 1 drizzle olive oil; 30 g plant-based butter; 2 tbs plant-based milk; ½ cup water

with Potato Topping & Spring Onion

Recipe Development TeamUpdated on September 16, 2025

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Calories

610 kcal

Protein

33.9g protein

Preparation Time

40 minutes

Difficulty

Easy

Allergens:

Soy
Wheat
Gluten
May contain traces of allergens
Soy
Milk

We thought we'd give your average shepherd's pie a makeover! Not only does the plant-based mince filling and potato topping work a treat, we've also snuck in some hidden veggies that take this dish to the next level! *This recipe is under 550kcal per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 sachet

Vegetable Stock Pot

Celery

Garlic

Spring Onion

Leek

200 g

Plant-Based Mince

(Contains: Soy; May be present: Wheat, Gluten.)

Potato

1 packet

Tomato Paste

Carrot

1 sachet

Nan's Special Seasoning

90 g

Diced Bacon

(May be present: Soy, Milk.)

Not included in your delivery

1 drizzle

olive oil

30 g

plant-based butter

2 tbs

plant-based milk

½ cup

water

Nutritional Values

Calories610 kcal

Energy (kJ)2550 kJ

Fat29.7 g

of which saturates10.3 g

Carbohydrate45.6 g

of which sugars15.4 g

Dietary Fibre15.6 g

Protein33.9 g

Sodium1770 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

Cooking Steps

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the plant-based butter and the plant-based milk to potato and season generously with salt. Mash until smooth. TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, preheat grill to high. • Slice carrot into thin half-moons. • Thinly slice celery and leek. • Thinly slice spring onion.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, leek and celery, until just tender, 3-4 minutes. • Add plant-based mince and diced bacon and cook, breaking up with a spoon, until golden, 4-6 minutes.

• Add tomato paste, garlic paste and Nan's special seasoning and cook, until fragrant, 1 minute. • Stir in the water and vegetable stock, until slightly reduced, 1-2 minutes. Season to taste.

• Transfer filling to a baking dish and evenly spread mash potato over the top with a drizzle of olive oil. • Grill until lightly golden, 8-10 minutes. TIP: Drizzling with olive oil helps the topping to crisp and brown!

• Divide plant-based mince, bacon and veggie pie between plates. • Top with spring onion to serve. Enjoy!