Veggie Shepherds Pie

This tasty veggie shepherd’s pie combines potatoes, pumpkin and lot of other healthy veggies to give a lower calorie meal that is good for you!



  • 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


  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.
  2. Drain and return to pan. Using a potato masher, mash until smooth. Season with salt and pepper. Cover to keep warm.
  3. 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.
  4. Dissolve stock cube in 150ml hot water. Stir in Quorn and add stock.
  5. Cook over low heat for 25 minutes.
  6. Preheat oven grill. Place a baking dish under grill to warm up.
  7. Combine cornflour with 2 tablespoons water in a small bowl.
  8. Stir into Quorn mixture until combined. Then stir in peas. Season with salt and pepper.
  9. Spoon into the warm dish and top with mash.
  10. 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.