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Shepherdess Pie

Preparation: 10 mins

Cooking: 60 mins

Serves 4, costs under £5.00


  • 1 Pack Vegetarian Mince (500g) (Such As Quorn)
  • 1 Tablespoons Vegetable Oil (10g)
  • 1 Leek (160g) (Medium Sized)
  • 1 Onion (150g) (Medium Sized)
  • 2 Carrots (160g) (Medium Sized)
  • 4 Tablespoons Tomato Puree (60g)
  • 1 Tablespoons Plain Flour (20g)
  • 3 Cups Water (500ml)
  • 1 Vegetable Stock Cube (7g) (Reduced Salt)
  • 1 Pinch Ground Black Pepper (1g)
  • 5 Potatoes (1kg) (Large Sized)
  • ½ Cups Semi Skimmed Milk (75ml)
  • 2 Teaspoons Low Fat Spread (10g)
  • 2 Tablespoons Cheddar Cheese (30g) (Reduced Fat)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Preheat the oven to 180oC / 160oC fan oven / 350oF / gas mark 4.
  2. Wash the leek, remove outer layer and slice. Peel and slice the onions. Peel and dice carrots and potatoes.
  3. Heat the oil in a large pan and fry the onions and leeks for 2 minutes. Add the vegetarian mince and cook for 2 minutes then add the carrots and cook for a further 2 minutes. Add the flour and cook for a further 2 minutes.
  4. Dissolve the stock cube in boiling water and add to the pan along with the tomato puree.
  5. Bring to the boil then simmer for 20 minutes until the sauce begins to thicken and the vegetables soften.
  6. In another pan boil the potatoes until they're soft then drain them, add milk and low fat spread then mash with a fork or masher. Add pepper to taste.
  7. Add the Quorn to an oven proof dish and top with the potato, leaving no gaps. Sprinkle the grated cheese on top.
  8. Cook in oven for 30-40 minutes, serve when the cheese has begun to brown.

Nutritional Information