Shepherdless Pie

Liz Marley
Serves Serves 4
Print recipe
  • Prep time 10 mins
  • Cook time 50 mins
  • Ready time 60 mins

This easy meat-free Shepherdless Pie makes a delicious and nutritious dish for vegetarians and meat eaters alike.

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  • 1 tablespoon olive oil
  • 2 onions
  • 2 cloves garlic
  • 1 red pepper
  • a handful mixed dried herbs
  • 1 bag (300 - 500 g) of Quorn mince, or other veggie mince
  • 2 tins tomatoes
  • a splash of soy sauce
  • a squirt of tomato paste
  • approx. 500 ml vegetable stock
  • 1 kg potatoes
  • any other veggies you fancy or have lying around


Fry the onions in olive oil. Add the garlic and fry for another couple of minutes.

Add chopped red pepper, mixed herbs and mince and fry for another few minutes. Add the tomatoes and a good squidge of tomato paste and a good slosh of soy sauce.

Add handfuls of veggies such as peas or sweetcorn or spinach, which will cook quickly. If you want to add things like carrots, microwave them first.

Add enough veggie stock so that there is enough liquid to simmer away for 20 minutes.

At the same time, boil or microwave the potatoes and mash them. Put the sauce in an ovenproof dish, put the mashed potato on top. Add cheese if you like.

Bake in oven at 180°C/350°F/gas mark 4 for 30 minutes.