No Fuss Veggie Shepherd's Pie

Cold crisp winter days call for delicious hot comfort food. Try as I might, I just can’t get along with a salad in winter – so if you’re subsisting on leaves right now in an effort to eat healthier, stop punishing yourself and make this healthy Shepherd’s Pie instead!

Being a veggie definitely doesn’t mean missing out on hearty winter comfort food. I LOVE pies, mash and gravy, and the benefit of vegetarian versions of regular meals is that you cut right down on unhealthy fats while keeping the delicious essence of the meal. This no fuss veggie shepherd’s pie uses a combination of sweet and regular potatos for the topping, for an even tastier and healthier dinner.

No Fuss Veggie Shepherd's Pie
Serves 5
Gorgeous winter comfort food, made healthier
Write a review
Prep Time
20 min
Cook Time
25 min
Total Time
55 min
Prep Time
20 min
Cook Time
25 min
Total Time
55 min
309 calories
45 g
15 g
12 g
8 g
5 g
341 g
494 g
6 g
0 g
7 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 309
Calories from Fat 107
% Daily Value *
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 15mg
Sodium 494mg
Total Carbohydrates 45g
Dietary Fiber 7g
Sugars 6g
Protein 8g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the base
  1. 1 bag veggie mince, I use quorn
  2. 2 carrots
  3. half an onion
  4. about three handfuls peas (I pour mine in straight from the freezer)
  5. 2 tbsp olive oil
  6. 50ml veggie stock
For the topping
  1. 400g sweet potatoes
  2. 400g regular potatoes
  3. 2 tbsp butter
  4. 3 tbsp milk
  5. salt and pepper
  6. 1 tbsp chopped rosemary
To serve
  1. Veggie gravy (I use granules.......)
  1. First, boil a kettle and set a large pan to boil with your potatoes. Sweet potatoes cook very quickly, so I cut the white potatoes into slightly smaller pieces so that they'll cook within about fifteen minutes. I always leave the skins on for a bit of extra texture and fibre.
  2. Preheat your oven to 160c/gas mark 4/350f and prepare a large oven proof or casserole dish with a little smear of oil.
  3. To make the mince base, simply cut your carrot and onion into small, similar sized pieces and fry gently in a large pan with some oil. Tip in the bag of veggie mince, and stir until defrosted and cooked. Chuck in your peas and stir the mixture until it's cooked through. Pour in the veggie stock and then pour your mixture into the bottom of your casserole dish.
  4. After about fifteen minutes on a gentle boil/simmer, the potatoes should be cooked. If you're unsure, spear the largest one through its thickest part with a fork - if it slides right off - it's done! Drain the potatoes and then return them to the saucepan and add the butter, milk and rosemary and mash mash mash! Add salt and pepper to taste.
  5. Spread the mash atop your mince, then pop into the oven until golden brown. Enjoy with steaming veggie gravy and seasonal veg - I love it with curly kale.
Kerry Cooks

 For an easy variation, you could make this Shepherd’s Pie with cheesy mash, mustard mash, or any other variation that you’re fond of. No Fuss Veggie Shepherd's Pie

 If you’re eating healthier this January, what new meals have you discovered? I love this leek and butternut squash lasagne and this thai butternut squash soup is amazingly delicious for something uber healthy!

x Kerry

Follow me | Facebook | Twitter | Pinterest | Instagram | Google+ | Bloglovin’

%d bloggers like this: