Winter vegetable pie

Winter vegetable pie

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(26 ratings)

Prep: 15 mins Cook: 45 mins


Serves 4
One portion of this delicious vegetarian shepherd's pie contains all 5 of your recommended 5-a-day intake

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal388
  • fat8g
  • saturates2g
  • carbs62g
  • sugars18g
  • fibre11g
  • protein15g
  • salt0.3g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp flour



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 300g (about 2 large) carrot, cut into small batons



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • ½ cauliflower, broken into small florets



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 4 garlic clove, finely sliced
  • 1 rosemary sprig, leaves finely chopped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 400g can chopped tomato
  • 200g frozen pea
  • 900g potato, cut into chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • up to 200ml/7fl oz milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…


  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.

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Comments (34)

Norma. mackey's picture

Really tasty! Used second sprig of Rosemary after reading comments. Threw in couple extra veg ( whatever was in fridge!) ...everyone had seconds. Husband called it "superb" and didn't even miss the meat! My new go-to vegetarian recipe. Thanks .

drfood's picture

Made this last night and was surprised how nice it actually was, however like others I did deviate from the recipe, veg wise I used spring onion instead of onion and for the main veg: baby corn, butternut squash, broccoli, cauliflower and peas and , seasoning wise I fried up my veg with garlic and some chili (taking the chili out before adding the tin of toms) I used a generous amount of thyme as I didn't have any rosemary and a good spoon of marigold bouillon before I added the toms and water, and I thickened with cornflour after the liquid was added, I also put lots of grated cheddar on the mash topping. All in all a good way to use up veg and a tasty dish, will make again.

Saskiavdloo's picture

Needs more seasoning to make it an interesting dish. I will try it with broccoli instead of cauliflower as I think cauliflower tends to be quiet bland.

shantal's picture

Made this for dinner for my grandparents this evening and it went down a storm! As others have noted though, a great deal of extra seasoning is required to lift the dish - I used plenty of oregano and Lea&Perrins in the vegetable mix and added stilton to the mash! I also used broccoli in addition to cauliflower and left out the peas. Overall, a very hearty, filling and warming meal that was perfect for a rainy bank holiday Monday! Definitely serves more than 4 people - I would say more like 6! Looking forward to munching on it for lunch tomorrow too! :)

NatalieMeah's picture

Won't be cooking this again. Followed the recipe exactly as it said, had 2 spoonfuls and threw the rest in the bin. Vegetables tasted bland, tasted like their was too much potato and I don't like the taste of tin tomatoes which was all I could taste

laurahadfield's picture

Great recipe… I added some sausage, worcester sauce and 2 oxos. I like my veg quite soft and found it needed a lot longer cooking time than stated. Next time I might just steam the veg...

evil_angelwings's picture

Made a few tweaks and it turned out delicious - to the veggies I used 0.5 tbsp dried rosemary, plus 0.5 tbsp thyme and 0.5 tbsp sage, 1 tbsp veggie Worcestershire sauce and 1 tbsp red wine vinegar (would've used a splash of red wine if I'd had some). Like others, I also used 400 ml veggie stock in place of the can of water, and I thickened using cornflour after adding the peas instead of using flour at the beginning. For the mash I used 250g Jerusalem artichokes (had leftover in the fridge) with 800g potatoes, mashed with 100 ml creme fraiche and a little milk. Will definitely make again!

amylouwil11's picture

Bland and watery, wouldn't bother!

amethyst99's picture

Very tasty, feel very virtuous when eating this!! Added stock to the water and had with some baguette bread - lovely meal!

gemblina's picture

I loved this! However I did tweak it a little...

I cooked everything for longer, used cornflour instead of plain flour, added a veggie knorr stock cube (the liquid/gel ones in little capsules), added a god gulg of Lea & Perrins, lots of grated pepper and about 8 sliced and browned off Quorn Swedish meatballs at the same time as the peas. Oh and light mayo and butter to the mash, along with Parmesan and mature cheddar on top of the mash.

A great basis for a pie. I expect red lentils would work well as a sauce thickener, along with chopped parsnips/swede.

YUM! I'll definitely keep making variations of this! (It serves 6-8 I think, rather than 4!)

spicelover's picture

Nope - sorry all, but, really not keen on this one. It totally lacked depth of flavour and interest. I liked the idea of it, but, chuck in some different veggies and something (I don't know what!!) to stop it tasting like pasta sauce and you may be on to something. Failing that, maybe just chuck in half a cow and enjoy :o) --- MOOO

adiehutton's picture

Forgot to rate it!

adiehutton's picture

This dish is so easy to make but you need a ton of seasoning to make it less bland! We added some extra veg to use up what was left in the fridge and that's what makes this dish really useful. Use veggie or chicken stock instead of water though and add some cheese to the mash.

juliapeat's picture

dont add rosemary use oregano also add green beans

HGosal's picture

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.

cocoamiller's picture

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.

beardychris's picture

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.

irritable's picture

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.

kathyaj's picture

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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Tips (1)

JackQ's picture

Great recipe - needs a bit more seasoning than suggested - I added a pretty generous amount of paprika and it was lovely.