Photo of Veggie shepherd’s pie by WW

Veggie shepherd’s pie

SmartPoints® value per serving
Total Time
45 min
20 min
25 min
Watch the video to see how you can keep dinner simple, yet full of flavour.


Peas, fresh or frozen

50 g

Parsnip(s), raw

150 g

Potato(es), Raw

500 g

Carrots, raw

1 medium

Butternut Squash

500 g

Calorie controlled cooking spray

4 spray(s)


1 medium

Celery, Raw

2 stick(s)

Quorn mince

300 g

Vegetable stock cube(s)

1 cube(s)


1 tablespoons, level


1 pinch

Black pepper

1 g


  1. Cook the potatoes and butternut squash in a large saucepan of simmering, lightly salted water for about 20 minutes, until tender.
  2. Meanwhile, heat a large saucepan and spray with calorie-controlled cooking spray. Add the onion, carrot, celery and swede or parsnip, stir-frying them for 4-5 minutes. Add the Quorn mince and vegetable stock. Cook over a low heat for 25 minutes, adding the peas or sweetcorn at the end.
  3. Preheat the grill. Warm a baking dish with a capacity of about 1.5 litres (2 ¾ pints) under the grill.
  4. Drain and mash the potatoes and butternut squash, then season with a little salt and pepper. Blend the cornflour with 2 tablespoons of cold water and add to the Quorn mixture, stirring until thickened. Tip the mixture into the baking dish and spoon the potato mixture on top to cover the surface. Grill for about 5-6 minutes until browned. Serve at once.
  5. Tip: Prepare ahead and keep chilled, then bake in the oven preheated to Gas Mark 5/190°C/fan oven 170°C for 25-30 minutes.

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