Photo of Veggie shepherd’s pie by WW

Veggie shepherd’s pie

Points® value
Total Time
45 min
20 min
25 min
When it comes to comforting family dinners, a shepherd’s pie is hard to beat! Try giving this vegetarian recipe a go


Potatoes, Raw

500 g, chopped

Butternut Squash

500 g, chopped

Calorie controlled cooking spray

4 spray(s)


1 medium, finely sliced

Celery, Raw

2 stick(s), finely diced

Carrots, raw

1 medium, finely diced


150 g, finely diced

Quorn mince

300 g

Vegetable stock cube

1 cube(s), 1 litre stock

Sweetcorn, tinned, drained

50 g


1 tablespoon(s), level


  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 cooking spray. Add the onion, carrot, celery and swede, 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 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.


Prepare ahead and keep chilled, then bake in the oven preheated to 190°C, fan 170°C, gas mark 5 for 25-30 minutes.