Serves 4-6

Jasmine Harman's Shepherd's Pie with a twist

Jasmine Harman's Shepherd's Pie with a twist

TV presenter, Jasmine is a former fitness instructor, a former Veganuary participant and a current Veganuary Ambassador. When asked her favourite meal, she singled out this all-time British classic but with her own delicious Mediterranean twist. 


For the mince:

1 pack of frozen soya mince

4 tbsp olive oil 

1 large onion, diced

2 cloves garlic, crushed

150g mushrooms 

2 carrots, grated 

150g petit pois 

2 tins chopped tomatoes

A squeeze of tomato purée

Seasoning to taste

¼ litre Marigold vegan bouillon stock

For the mash:

1 kg Vivaldi potatoes, peeled and diced

1 tbsp sunflower margarine

a Dash of unsweetened soya milk or cream if you’re feeling extravagant

A dollop of Vegan mayonnaise


To give a Mediterranean twist to the mince, add:

2 tsp oregano, 100g sundried tomatoes, 70g olives and / or 2 tbsp capers


Sauté the mince in the oil for five minutes so it doesn't go soggy.

Then, add the onions, garlic and mushrooms, and let it cook for another five minutes, stirring every now and then to ensure it doesn’t stick.

Add everything else. Bring to the boil and let it simmer uncovered for 20-25 minutes until it has reduced a bit. The final consistency should be thick but not dry. 

Make the mashed potatoes by boiling the potatoes in water for around 20 minutes until they are soft but not falling apart.

Drain, add the milk, mayo and margarine, and mash until they nice and creamy, not crumbly. 

When both are ready put a layer of mince in a baking dish mince and then cover with mash.

Fork it over so it covers the mince evenly. You may also brush the top with a little bit of olive oil to give it a nice crisp, then pop in the oven until golden. 

Around 30 minutes at 180C should do it but add slices of vine-ripened tomatoes or olives to the top halfway through. 

The whole celebrity cookbook is sent free of charge to Veganuary participants and that people can sign up at

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