Vegan ‘shepherd’s pie’ with a rich chestnut, mushroom and sundried tomato ragu topped with sweet potato & thyme mash.

Serves: 2 | Cook Time: 30 mins | Calories: 455 | Type: Vegan + Gluten-Free


  • 240g butter beans (drained)
  • 160g mushrooms
  • 80g kale
  • 40g pre-cooked chestnuts (nuts)
  • 40g sundried tomatoes
  • 2 garlic cloves
  • 1 vegetable stock cube (celery)
  • 200g passata
  • 300g sweet potato
  • Fresh thyme

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of other healthy dinners.


  1. Finely chop or crush the garlic and finely slice the mushrooms. Roughly chop the kale, chestnuts and sundried tomatoes.
  2. Heat a medium-sized pan with 1/2 tbsp oil and add the garlic, mushrooms and kale and cook for 5 mins until softened.
  3. Meanwhile, boil a kettle. Drain the butterbeans and dissolve the stock cube in a jug of 50ml boiling water.
  4. Add the butterbeans and stock to the same pan as the vegetables, along with the chestnuts, sundried tomatoes, the leaves from a sprig of thyme and the passata. Mix well and leave to simmer for 15 mins until the sauce has thickened.
  5. Meanwhile, peel and chop the sweet potato into 1cm cubes. Place in a pan of boiling water with a pinch of sea salt and boil for 10 mins until soft.
  6. Preheat the grill to high. Drain and mash the sweet potato with a potato masher or the back of a fork. Stir in the leaves from a sprig of thyme.
  7. Place the vegetable and bean mix in a small ovenproof dish and top with the sweet potato mash. Grill for 5 mins until golden brown.