Winter vegetable pie

Winter vegetable pie

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(19 ratings)

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Cooking time

Prep: 15 mins Cook: 45 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
388
protein
15g
carbs
62g
fat
8g
saturates
2g
fibre
11g
sugar
18g
salt
0.3g

Ingredients

  • 2 tbsp olive oil
  • 2 onions, sliced
  • 1 tbsp flour
  • 300g (about 2 large) carrots, cut into small batons
  • ½ cauliflower, broken into small florets
  • 4 garlic cloves, finely sliced
  • 1 rosemary sprig, leaves finely chopped
  • 400g can chopped tomatoes
  • 200g frozen peas
  • 900g potatoes, cut into chunks
  • up to 200ml/7fl oz milk

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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.

Recipe from Good Food magazine, February 2012

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Comments

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shantal's picture
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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
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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
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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
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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
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Forgot to rate it!

adiehutton's picture
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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

grewal's picture
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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
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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
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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
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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!

snackaroo32's picture

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.

kazz70's picture

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

darrylmuffett's picture

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.

dawn1984's picture

can this be frozen?

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