The whole point of a shepherd's pie is that it's greater than the sum of its parts — a savoury base, fluffy mash, golden crust, all in one dish. Our plant-based version leans on our Basic Filling and BBQ Marinade for the depth you'd normally get from slow-cooked meat. The mash does most of the work on top. Only about 20 minutes of hands-on time — the other 35 are just the oven doing its thing. Scales from a family of four to a hundred-person event without changing a single step.

Method

1. 1

   Peel the potatoes, cut them into chunks, and place them in a pot with unsalted water. Bring to a boil.

2. 2

   While the potatoes boil (about 20 minutes, or until tender), preheat the oven to 200 °C (400 °F) and finely chop the carrot. In a bowl, gently combine the carrot, peas, Basic Filling, BBQ Marinade and tomatoes — mix carefully so the tofu pieces don’t break down.

3. 3

   Drain the potatoes, reserving some of the cooking water. Add the butter and mash (by hand or with a hand mixer), adding the reserved water a little at a time until you have a light, fluffy mash. Season with salt and pepper to taste.

4. 4

   Spread the filling evenly across the bottom of an oven-safe dish, then place the mashed potato on top. Spread gently with a fork so the layers stay distinct.

5. 5

   Bake at 200 °C for 30–35 minutes, until the top is golden.

Our kitchen, translated from the Danish original.