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Winter vegetable pie

One portion of this delicious vegetarian shepherd's pie contains all 5 of your recommended 5-a-day intake

  • Prep: 15 mins
    Cook: 45 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 388
  • Carbohydrates 62
  • Saturated Fat 2
  • Sugar 18
  • Protein 15
  • Fat 8
  • Fibre 11
  • Salt 0.3

Nutrition per serving

  • Calories 388
  • Carbohydrates 62
  • Saturated Fat 2
  • Sugar 18
  • Protein 15
  • Fat 8
  • Fibre 11
  • Salt 0.3

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

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.

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