Winter vegetable pie

Winter vegetable pie

One portion of this delicious vegetarian shepherd's pie contains all 5 of your recommended 5-a-day intake

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 45 mins

Vegetarian Freezable

Vegetarian, Low-fat, Super healthy

Method

  1. Heat 1 tbsp of the oil in a flameproof dish over a medium heat. Add the onions and cook for 10 mins until softened, then stir in the flour and cook for a further 2 mins. Add the carrots, cauliflower, garlic and rosemary, and cook for 5 mins, stirring regularly, until they begin to soften.
  2. Tip the tomatoes into the vegetables along with a can full of water. Cover with a lid and simmer for 10 mins, then remove the lid and cook for 10-15 mins more, until the sauce has thickened and the vegetables are cooked. Season, stir in the peas and cook for 1 min more.
  3. Meanwhile, boil the potatoes for 10-15 mins until tender. Drain, then place back in the saucepan and mash. Stir through enough milk to reach a fairly soft consistency, then add the remaining olive oil and season.
  4. Heat the grill. Spoon the hot vegetable mix into a pie dish, top with the mash and drag a fork lightly over the surface. Place under the grill for a few mins until the top is crisp golden brown.

PER SERVING

388 kcalories, protein 15g, carbohydrate 62g, fat 8 g, saturated fat 2g, fibre 11g, sugar 18g, salt 0.3 g

Recipe from Good Food magazine, February 2012.

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Latest comments and suggestions

Results 1-20

  • Binder photo Golda Lowden

    28 January 2012

    Golda Lowden commented on this recipe

    Really enjoyed this.but it would be easier to steam the veg instead

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  • Binder photo bigsayer

    30 January 2012

    bigsayer rated and commented on this recipe

    4 stars

    Very nice. Needs plenty seasoning and maybe a bit of veggie Parmesan in the mash next time.

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  • Binder photo Stephie B

    30 January 2012

    Stephie B rated and commented on this recipe

    4 stars

    This was a perfect solution when I was lacking inspiration and an array of expensive ingredients.Used brocolli instead of cauliflower and added 400ml vegeyable stock after the tomatoes. Added a few drops Worcestershire sauce when seasoning. The outcome was a very hearty, warming meal, which we served with a couple of sausages and a slice of crusty bread.

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  • Binder photo mamabot

    31 January 2012

    mamabot rated and commented on this recipe

    4 stars

    Simple to make and a good way of using up the load of vegetable I have left over end of the week. Added some chicken stock in place of water and grated some mature cheddar in the mash. Enhanced the flavours a lot. This dish has some lovely, strong colors. Served with crusty bread for a weekday dinner.

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  • Binder photo radial

    31 January 2012

    radial commented on this recipe

    this is a dish i would definately like to try cooking very soon.

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  • Binder photo Blue

    13 February 2012

    Blue rated and commented on this recipe

    5 stars

    I used dried rosemary, which gave the dish a lovely flavour. Will definitely make again.

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  • Binder photo Lisa Brocklesby

    04 March 2012

    Lisa Brocklesby rated and commented on this recipe

    5 stars

    This was delicious. I added some Marigold vegetable stock and some Lee & Perrins sauce to the tomato and vegetable mix. Also put grated cheese, fresh parsley and a teaspoon of Dijon mustard in the mash to give more flavour. A very economical and filling meal.

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  • Binder photo Joanne

    12 March 2012

    Joanne rated and commented on this recipe

    4 stars

    Excellent! Quick and easy dish and perfect for using all your veggies and/or leftovers. We have regularly on a Monday as our meat free Monday dinner. I use. Knorr herb infusion pot in with the tinned tomatoes and a good splash of Worcester sauce, also add whatever cheese we have into the potato. A fab dish and full of goodness!

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  • Binder photo sue2

    18 March 2012

    sue2 rated and commented on this recipe

    4 stars

    Great dish! I use broccoli instead of cauliflower, a stock cube in the water, Worcester sauce & dried Rosemary for seasoning & add cheese to the potato. My 2 year old enjoys it too! Makes enough to last 2-3 meals!

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  • Binder photo NicholaMarie

    17 April 2012

    NicholaMarie rated and commented on this recipe

    5 stars

    So yummy, and so easy to make. I made it for my boyfriend and my parents and everyone loved it, even my dad who demands meat in every meal we have. Definitely making this one again.

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  • Binder photo dawn

    20 April 2012

    dawn commented on this recipe

    can this be frozen?

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  • Binder photo delspain

    26 April 2012

    delspain commented on this recipe

    Lovely bit of grub! Used chicken stock instead of water, added a good splash of Lea & Perrins and a bit of cheddar in the mash.

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  • Binder photo kazz1970

    03 May 2012

    kazz1970 commented on this recipe

    going to make this for me and my daughter and grandaughter for tea but i will change it in a few ways as i dont like cooking with normal oil i use the 1 cal spray so will see how we get on and let you all know

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  • Binder photo Laura

    17 May 2012

    Laura commented on this recipe

    Hello all Just to let you know that if you're making this as a vegetarian or to feed veggies, DO NOT add Lea and Perrins or other Worcestershire sauce. These contain anchovies and therefore are NOT SUITABLE for VEGETARIANS. Try a mixture of balsamic vinegar and soy sauce as a substitute.

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  • Binder photo KathyAJ

    05 July 2012

    KathyAJ commented on this recipe

    You can get veggie friendly Worcestershire sauce from the "free from" section of some supermarkets. I'll be giving this dish a go very soon!

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  • Binder photo irritable

    24 October 2012

    irritable rated and commented on this recipe

    5 stars

    I thought this was excellent. I slightly changed ingredients to fit in with what was in the cupboard - I used up some celery and a leek when frying the onion, I used brocolli instead of cauliflower, and like other people, used dried rosmary (heaped teaspoon) and worcestershire sauce, plus mustard and cheese in the potato. I served with braised cabbage and will be making again! Highly recommended.

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  • Binder photo BeardyChris

    04 January 2013

    BeardyChris rated and commented on this recipe

    5 stars

    Thought this recipe was brilliant, had a sweet yet savoury flavour and a tender crunch to the veg. Only found it to be slightly too watery when all of the ingredients were added, however this was nothing a touch more flower couldn't solve. Loved this recipe, will definitely be making it again.

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  • Binder photo Kevin

    16 January 2013

    Kevin rated and commented on this recipe

    5 stars

    I was surprised that it turned out so flavorful with the only apparent spice being Rosemary. Very easy to make and seems very healthy. A bit of pepper and Worcestershire adds to the dish. I didn't add during cooking. The mandolin came in handy too.

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  • Binder photo harj

    19 January 2013

    harj rated and commented on this recipe

    5 stars

    Worked out really well, flavour was good after adding pretty much all the spices from my cupboard. Sauce was thick and stuck to the veg which is what is needed in a pie like this. My fussy mother even enjoyed it so much I've made it for her twice since which is deffinately saying something.

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  • Binder photo julia peat 17

    24 January 2013

    julia peat 17 commented on this recipe

    dont add rosemary use oregano also add green beans

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 45 mins

Vegetarian Freezable

Vegetarian, Low-fat, Super healthy

Ingredients

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PER SERVING

388 kcalories, protein 15g, carbohydrate 62g, fat 8 g, saturated fat 2g, fibre 11g, sugar 18g, salt 0.3 g

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