Shepherd-less pie

Shepherd-less pie

Just out of the oven, serve with salad and roast veg

From a recipe in the newly published “Manchester Veggie Guide” and only slightly edited, this was amazingly the first time I’ve ever mashed potatoes.  Not quite sure how I got this far through life without that happening!


  • Base:
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1 carrot, chopped
  • 150g frozen peas
  • 200g veggie mince / TVP
  • 1 tbsp tomato purée
  • 1 tbsp gravy granules
  • 1/2 veggie stock cube
  • handful fresh coriander (original recipe called for basil)
  • Mash:
  • 3 large potatoes (chopped finely)
  • ½ butternut squash (not in original recipe) (chopped finely)
  • 2-3 tsp whole-grain mustard
  • large knob Vitalite or other vegetable marg
  • 3 tbsp rice/soya/other milk
  • salt & pepper


  1. Sautée the onion, garlic and carrot until slightly soft.
  2. Add mince and fry for 5 minutes.
  3. Add stock, purée, peas and gravy with ¾ pint boiling water; simmer for 15 minutes.
  4. Boil the potato and squash then mash all the “mash” ingredients together until smooth.
  5. Put base and herbs in oven-proof dish; spoon on mash; bake for 30 minutes at 200 °C.

The mash from this recipe can be used in the pasty recipe too.

Shepherd-less pie served with steamed baby veg

Shepherd-less pie served with steamed baby veg



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