Winter vegetable pie

Winter vegetable pie

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(48 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


  • 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 usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 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…


  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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21st Feb, 2013
Very tasty, feel very virtuous when eating this!! Added stock to the water and had with some baguette bread - lovely meal!
17th Feb, 2013
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!)
1st Feb, 2013
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
31st Jan, 2013
Forgot to rate it!
31st Jan, 2013
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.
24th Jan, 2013
dont add rosemary use oregano also add green beans
19th Jan, 2013
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.
16th Jan, 2013
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.
4th Jan, 2013
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.
24th Oct, 2012
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.


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