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Omnia Vegan Shepherds Pie

Family friendly - Stove top meal

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Brown Bird & Co have been living full time van life since 2018 in a self converted sprinter campervan. They have so far explored France, Switzerland, Italy, Denmark, Norway and of course the UK in their van. They are proper outdoor enthusiasts and spend as much of their spare time in the mountains as they can. They love hiking, trekking, climbing and skiing above all so you will tend to find them parked up close to wherever offers this around Europe! They also work remotely in their van as web developers specialising in ecommerce retail and trade websites. They can also offer SEO and content writing services which works perfectly alongside their full time van lifestyle.

This delicious vegan shepherds pie recipe is cooked in the Omnia! A great recipe from Brown bird and company. Shepherds pie doesn’t need to be off the menu just because you’re cooking in a van with no oven. The Omnia stove top oven means recipes like this shepherds pie can be cooking away in your home on wheels.

If you are thinking of buying an Omnia oven, this article may be of use to you.

Should I buy an omnia oven?

omnia vegan shepherds pie

Vegan Shepherds Omnia Pie

Vegan, Vegetarian
Delicious vegan shepherds pie, cooked on a stove top in the Omnia oven.
5 from 1 vote
Family friendly – Stove top meal
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner
Servings 2
Diet Vegan, Vegetarian



  • 150 g White Potatoes
  • 150 g Sweet Potatoes
  • 10 g Margarine
  • 1 Red Onion
  • 1 Carrot
  • 1 tsp Garlic Paste
  • 100 g Chestnut Mushrooms
  • 3 tbsp Tomato Paste
  • 1 Vegetable Stock Cube
  • 1/2 tin Lentils
  • 1/2 tin Chick Peas
  • 1 tbsp Soy Sauce
  • 1 tsp Dried Rosemary
  • 1 tsp Dried thyme
  • 30 g Panko Breadcrumbs


  • Peel and chop all potatoes into roughly 2cm chunks. Place the white potatoes in a pan of cold salted water and bring to the boil. Simmer for 10-15 minutes
  • Add the sweet potatoes in after 5 minutes
  • Drain and then add the margarine in with a pinch of salt and black pepper. Mash until smooth and set aside
  • Peel and finely slice the onion and the carrots. Fry with a splash of oil for 10 minutes until softened on a medium heat
  • Meanwhile roughly chop the mushrooms and then add to the pan with the garlic paste, soy sauce and tomato paste. Cook for a further 10 minutes
  • Add into the vegetable stock (50 ml), lentils and chickpeas (with the juice) and allow to simmer for 5-10 minutes
  • Stir in the rosemary and thyme and then add into the Omnia
  • Spread the mash over the top and sprinkle the panko breadcrumbs on top
  • Heat over a medium/low heat for 20-30 minutes


Calories: 308kcalCarbohydrates: 58gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1299mgPotassium: 1219mgFiber: 9gSugar: 15gVitamin A: 26943IUVitamin C: 16mgCalcium: 131mgIron: 4mg
Keyword hearty, omnia, pie, potato, stove top, vegan, vegetarian, winter
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