Winter vegetable pie

Winter vegetable pie

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(27 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
  • Healthy
  • Vegetarian

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 onions, 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 cloves, 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, questions and tips

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6th Mar, 2017
nice flavour - the vegetables were still a bit hard.
Norma. mackey
25th Feb, 2016
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 .
22nd Feb, 2016
Very nice recipe. Thanks for sharing it Regards Archana
5th Feb, 2016
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.
14th Jan, 2016
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.
25th Aug, 2014
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! :)
7th Apr, 2014
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
25th Jan, 2014
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
11th Oct, 2013
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!
10th Oct, 2013
Bland and watery, wouldn't bother!


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13th Mar, 2016
Great recipe - needs a bit more seasoning than suggested - I added a pretty generous amount of paprika and it was lovely.