Vegie Shepherds Pie Video

This hearty vegetarian dish will fill you up those chilly winter nights. Best of all, you'll have lots of leftovers for a warm lunch.

Vegie shepherd's pie

SmartPoints® value per serve
Prep time: 20 min  |  Cook time: 25 min
Serves: 4


◎ 500g potatoes, peeled, coarsely chopped
◎ 500g butternut pumpkin, peeled, coarsely chopped
◎ 1 brown onion, finely chopped
◎ 1 carrot, finely chopped
◎ 2 celery sticks, finely chopped
◎ 150g parsnip, finely chopped
1 vegetable stock cube 
300g Quorn mince   
1 tbs cornflour   
50g frozen peas

 Filling & Healthy foods are marked with a green circle. These foods help fill you up and keep you healthy.


1. Place potatoes and pumpkin in a medium saucepan and cover with water. Season with salt and bring to the boil. Simmer for 20 minutes or until tender. Drain and return to pan. Using a potato masher, mash until smooth. Season with salt and pepper. Cover to keep warm.

2. Lightly spray a large saucepan with oil and heat over medium heat. Cook onion, carrot, celery and parsnip, stirring, for 3-4 minutes or until softened. Dissolve stock cube in 150ml hot water. Stir in Quorn and add stock. Cook over low heat for 25 minutes.

3. Preheat oven grill. Place 1.5L (6 cup) baking dish under grill to warm up. 

4. Combine cornflour with 2 tablespoons water in a small bowl. Stir into Quorn mixture until combined. Then stir in peas. Season with salt and pepper. Spoon into warm dish. Top with mash. Rough up mash with a fork. Cook under grill for 5-6 minutes or until golden.

TIP: Prepare ahead and keep chilled, then bake in a 190°C oven for 25-30 minutes.