Vegan Shepherd’s Pie With A Parsley & Garlic Mash

Cooking crowd pleasing meals often feels like mission impossible. Together with Bosch, I am determined to bring back the family table!

Key Details

  • Serves: 6-8
  • Prep time: 25 minutes
  • Cook time: 1 hour 30 minutes
  • Difficulty: Moderate


  • 2 large bulbs fresh garlic, broken up and skins left on
  • 500g Maris Piper potatoes
  • 500g sweet potatoes
  • 1 bunch flat leaf parsley
  • 1 onion
  • 2 carrots
  • 2 sticks of celery
  • olive oil
  • ½ bunch of fresh thyme
  • ¼ bunch of fresh rosemary
  • 250g mushrooms (chestnut or white)
  • 280g jar sun-dried tomatoes, drained
  • 4 tablespoons balsamic vinegar
  • 2 tsp cornflour
  • 650ml vegetable stock
  • 1 x 400g tin of green lentils
  • 1 x 400g tin of butterbeans, drained


Roast the garlic cloves in your Bosch Serie 6 oven at 180ºC/350ºF/gas 4 for around half an hour until soft to the touch. Remove the garlic from the oven and allow to cool slightly before squeezing out all the sweet, golden paste. Discard the garlic skins.

Peel and chop all the potatoes into rough chunks. Place the Maris Pipers into a large pan of cold salted water over a medium heat. Bring to the boil, then simmer for 10 to 15 minutes, or until tender, adding the sweet potatoes after 5 minutes (as they’ll need less time). Drain and leave to steam dry, then return to the pan with and a pinch of sea salt and black pepper AND your roasted garlic paste. Crush together with a masher and set aside.

Peel and finely slice the onion, celery and carrots. Add to a large saucepan on a medium heat with the thyme leaves and rosemary, then cook for around 10 minutes, or until softened.

Meanwhile, roughly chop the mushrooms and sun-dried tomatoes, then add to the pan along with the vinegar and a splash of oil from the sun-dried tomato jar. Cook for a further 10 minutes, then turn up the heat, and allow it to bubble away. Sprinkle in the cornflour.

Stir in the stock, lentils and butter beans, then leave it to chug away for 5 to 10 minutes, or until slightly thickened and reduced. Season to taste, then transfer to a baking dish (roughly 25cm x 30cm).

Roughly chop your parsley and add to the mash, now it’s had chance to cool. Spread the mash over the top, scuffing it up with the back of a spoon, then place in the hot oven for around 10 minutes, or until piping hot through. For a golden top, stick it under the grill for a final 2-3 minutes.

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