Shepherd's lost-his-sheep pie

    1 hour 5 min

    This delicious vegetarian pie is perfect for every family, vegetarians and meat-eaters alike. And you'll find that it's really economical to make too – perfect if you're trying to budget.

    35 people made this

    Serves: 4 

    • 1kg (2 lb 4 oz) potatoes, cut into chunks
    • 500g bag frozen Quorn® mince
    • 1 large carrot, finely chopped
    • 1 large onion, finely chopped
    • 1 medium parsnip or turnip, finely chopped
    • 1 medium courgette, finely chopped
    • 2 tablespoons milk
    • 5 heaped teaspoons Bisto® Vegetable Gravy Granules
    • 15g (1/2 oz) butter (optional)
    • salt and freshly ground black pepper

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Put the potatoes into a large saucepan. Cover with boiling water and add a pinch of salt. Cover and simmer for 15 to 20 minutes, until tender.
    2. Meanwhile, put the frozen mince into a large saucepan and add the carrot, onion, parsnip or turnip and courgette. Measure in 450ml (3/4 pint) boiling water, then simmer for 15 minutes without a lid.
    3. Preheat the oven to 200 C / Fan 180 C / Gas 6. Drain the potatoes, then mash them with the milk and season with black pepper.
    4. Sprinkle the gravy granules into the mince mixture, stirring until thickened. Transfer to a baking dish and top with the mashed potato. Add the butter in a few tiny knobs (if using), then bake for 20 to 25 minutes until golden brown.


    Just before the pie is ready, make up some more gravy by sprinkling 4 heaped teaspoons of Bisto® Vegetable Gravy Granules into a jug, adding 280ml (1/2 pint) boiling water, stirring until thickened and smooth.

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