Vegetarian shepherd's pie

Prep: 15 mins
Cook: 40 mins
Vegetarian shepherd's pie
Packed full of vegetables, herbs and cheese, meat-lovers won't even miss the meat and vegetarians get to experience a variety of the delicious classic dish.

4 large floury potatoes, peeled and cut in quarters

55g butter, plus extra for greasing

100ml milk

20ml olive oil

1 garlic clove, minced

1 small onion, chopped

300g sliced button mushrooms

2 large carrots, peeled and sliced into disks

1 head of cauliflower, cut into small florets

1 courgette, sliced and cut into disks

250g frozen peas

1 tin of diced tomatoes

125ml vegetable stock

2 tbsp dried thyme

2 tbsp dried rubbed sage

Hot red pepper chilli flakes, to taste

Sea salt and fresh ground pepper, to taste

125g parmesan cheese

Preheat the oven to 160ºC / 350ºF / Gas Mark 4. Lightly grease an ovenproof dish with butter.

Place cut potatoes in a medium saucepan and cover them with cold water.

Bring the water to a boil; reduce heat and simmer potatoes until they are fork tender.

Mash potatoes with butter and milk; set aside.

Preheat oil in a large skillet over medium high heat.

Add garlic, onion and mushrooms and sauté 3 or 4 minutes until soft.

Add carrot, cauliflower, courgette and peas to skillet and sauté 7-10 minutes.

Add canned tomatoes, vegetable stock, herbs and pepper flakes and stir to combine.

Bring mixture to a boil and then reduce heat to low and allow to simmer.

Simmer vegetable mixture until the liquid begins to reduce then remove from heat.

Spoon the stewed vegetables into the ovenproof dish and top with reserved mashed potatoes

Score top of mashed potatoes with a fork and sprinkle with parmesan cheese.

Bake shepherd’s pie for 25-30 minutes, until it is bubbling and lightly browned.



Preparation Time
15 minutes

Cooking Time
40 minutes

Main ingredients

Recipe Type
Dinner, Easy, Pies, Vegetarian

Special Info

Level of Difficulty


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