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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nicholamarie's picture
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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
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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
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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
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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
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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
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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
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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
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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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