Veggie Shephards Pie

This is a twist on a classic that we make on a cold winters day. It re-heats brilliantly too!

Oven 200c



  • Top- 11/2lb potatoes
  • 1lb sweet potatoes
  • 2tbsp milk
  • seasoning
  • Filling – 2tbsp oil
  • 1 onion, diced
  • 3 carrots, diced
  • 1 stick celery, diced
  • 3tsp thyme
  • 500g vegetable mince
  • 350ml vegetable stock
  • 1 carton chopped tomatoes
  • 1 carton green lentils
  • 2tbsp tomato puree
  • 1tbsp Worchester sauce


  1. Boil the potatoes, skins on, until soft.
  2. While they are cooking, heat the oil and cook the onion, carrot, celery and thyme until soft. Add all the remaining ingredient, pop on the lid and simmer for 20minutes.
  3. When potatoes are cooked, drain, mash and add milk and seasoning. Spoon the filling into an oven proof dish, top with spoonfulls of potato and put in the oven for 25minutes.
  4. TIP – The filling and potato mix can both be made in advance and the pie assembled when you’re ready to eat.

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