Winter vegetable pie

Winter vegetable pie

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(38 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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5th Jul, 2012
You can get veggie friendly Worcestershire sauce from the "free from" section of some supermarkets. I'll be giving this dish a go very soon!
17th May, 2012
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.
3rd May, 2012
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
26th Apr, 2012
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.
20th Apr, 2012
can this be frozen?
17th Apr, 2012
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.
18th Mar, 2012
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!
12th Mar, 2012
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!
4th Mar, 2012
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.
13th Feb, 2012
I used dried rosemary, which gave the dish a lovely flavour. Will definitely make again.


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