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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31st Jan, 2012
this is a dish i would definately like to try cooking very soon.
31st Jan, 2012
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.
30th Jan, 2012
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.
30th Jan, 2012
Very nice. Needs plenty seasoning and maybe a bit of veggie Parmesan in the mash next time.
28th Jan, 2012
Really enjoyed this.but it would be easier to steam the veg instead


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