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Winter vegetable pie

Winter vegetable pie

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(26 ratings)

Prep: 15 mins Cook: 45 mins

Easy

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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Ingredients

  • 2 tbsp 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

    Onion

    un-yun

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

  • 1 tbsp flour

    Flour

    fl-ow-er

    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

    Carrot

    ka-rot

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

  • ½ cauliflower, broken into small florets

    Cauliflower

    coll-ee-fl-ow-ah

    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

    rose-mar-ee

    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

    Potato

    po-tate-oh

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

  • up to 200ml/7fl oz milk

    Milk

    mill-k

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

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.

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Comments, questions and tips

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Comments (34)

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?

nicholamarie's picture
5

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.

sue2millar's picture
4

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!

jnduggan's picture
4

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!

lisabrocklesby's picture
5

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.

rachel_r's picture
5

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

combatter's picture

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

mamabot's picture
4

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.

stephiecbrown's picture
4

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.

isayer's picture
4

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

goldalowden's picture

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

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