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Vegetarian Shepherds Pie

This is one of my favourite winter recipes, especially around Christmas time. It came recommended by a friends mum who kindly shared this with me. It is a spicy, indian version of the traditional layered Shepherds pie. The recipe is a hit with all vegetarian and non vegetarians. You can substitute the vegetarian mince with meat mince if you prefer.

The recipe below serves 3-4.



1 packet Quorn mince (vegetarian) NB: You can replace this with meat if you prefer

1 tablespoon oil

2 medium onions peeled and chopped

75g carrot peeled and chopped very small

1/2 level teaspoon ground cinnamon

1 teaspoon chopped fresh thyme

1 tablespoon fresh chopped parsley

1 vegetable stock cube mixed in a cup of boiling hot water

1 tin chopped tomatoes

1 tin kidney beans

Garlic/ginger/chilli paste 1 teaspoon (or to taste)

50g cheddar coarsely grated

2 medium leeks, cleaned and cut into 1/2 inch slices

900g white potatoes for the mash (alternatively, you can use fresh mash purchased in supermarkets, tastes just as nice and much easier)

50g butter if making your own mash



  1. Boil kidney beans for about 10 mins till soft and then mash them slightly using potato masher

  2. Heat oil

  3. Fry onions and garlic ginger chilli paste till onions are tinged brown

  4. Add chopped carrot and cook

  5. Add mince and cook

  6. Add kidney beans and cook

  7. Add cinnamon thyme and parsley

  8. Gradually add stock and mix

  9. Gradually add tomatoes and mix

  10. Turn heat down and let it cook gently for about 30 mins

  11. Make the mash (or use the ready made mash)

  12. Add the Quorn mixture in a lightly oiled baking dish

  13. Add mash on top

  14. Add leeks on top of that

  15. Add cheese on top of that

  16. Cook in the oven for about 25 mins at 200C (400F)

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