Lots of Veg Shepherd's Pie

    50 min

    Guaranteed to warm you up. It's so hearty, you won't even realise its mostly vegetables.

    101 people made this

    Serves: 4 

    • 1 stick celery, chopped
    • 3 carrots, peeled and chopped
    • 1 parsnip, peeled and diced
    • 1 small turnip, chopped
    • 60g frozen green peas
    • 450g minced lamb
    • 1 onion, chopped
    • 1 clove garlic, chopped
    • 225ml tomato passata (or sieved tomatoes)
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon dried sage
    • 120ml milk, or as needed
    • 600g prepared mashed potatoes
    • 2 tablespoons grated Parmesan cheese

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat the oven to 180 degrees C (Gas mark 4).
    2. Place the celery, carrots, parsnip and turnip into a large saucepan and cover with water. Bring to a boil, cover, and steam for 15 minutes, or until vegetables are tender.
    3. Meanwhile, cook the lamb in a large frying pan over medium heat. Add onion and garlic; stir frequently until lamb is cooked. Stir in the steamed vegetables, frozen peas and tomato passata. Season with salt, pepper, thyme and sage. Transfer everything to an ovenproof casserole dish.
    4. Mix enough milk into the mashed potatoes to make them spreadable. Spread them over the top of the casserole and garnish with a sprinkling of Parmesan cheese.
    5. Bake for 25 minutes in the preheated oven, until the top is browned and the casserole is heated through.

    Make ahead...

    This pie freezes well - simply assemble the pie and freeze before baking. Once you're ready to bake, simply throw it in the oven straight from the freezer.

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    Reviews & ratings
    Average global rating:

    Reviews in English (61)


    Love this recipe - I make it for friends and family all the time. I have even made a vegan version using Quorn mince. It went down a treat! :-)  -  12 Apr 2013


     -  13 Mar 2012


    I made this for my husband and we both loved it! I would recommend cooking the vegetable seperately since the rutubaga needs more time to cook and the other vegetables need less. I didn't pre-cook the peas at all and just added the frozen peas directly to the meat along with the other vegetables. I also would use a 15 oz. can of tomato sauce rather than 8 oz. because it didn't seem saucy enough (I added some left over pasta sauce we had in the fridge and it worked great). For the potatoes I used a whole package of the frozen Ore Ida steam and mash potatoes and they worked great Yummy!  -  18 Sep 2008  (Review from Allrecipes US | Canada)