Shepherd's lost-his-sheep pie

    (2)
    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.


    37 people made this

    Ingredients
    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

    Method
    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.

    Tip

    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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    Reviews & ratings
    Average global rating:
    (2)

    Reviews in English (1)

    SharonCullen
    0

    Fab recipe. I did find that I needed to add a bit more water but other than that it was fabulous. Recently turned vegetarian. Made this for me and my meat eating son. He didn't know it wasn't meat. Absolutely loved the recipe.  -  16 May 2018

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