Vegetarian Shepherd’s Pie

Fresh Ideas Vegetarian Shepherd's Pie
A very tasty vegetarian and economical version of the old favourite Shepherd's Pie recipe. Just add or change some of the veges to suit what you have available.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner, Lunch
Servings 4 people


  • 700 g medium mashing or general purpose potatoes peeled and cut into chunks
  • ½ cup milk or Rice Dream Milk for dairy-free
  • ½ cup tasty cheese grated
  • 1 Tbsp rice bran oil
  • 1 onion finely chopped
  • 1 clove garlic crushed
  • 1 stick celery chopped
  • 1 leek halved and sliced
  • 1 carrot diced
  • 1 cup cauliflower florets
  • 420 g can mild chilli beans
  • ¼ tsp dried mixed herbs or cumin seeds
  • Freshly ground black pepper


  • Cook the potatoes in boiling water for 15 minutes or until tender, drain.
  • Pour the milk over the potatoes and mash until smooth. Stir in half the cheese. Season to taste.
  • Meanwhile heat the oil, add the onion, garlic, celery, leek, carrot and cauliflower. Sauté gently for 10 minutes. If the pan dries out too much, add a little water rather than more oil.
  • Add the chilli beans and herbs.
  • Spoon the beans and vegetable mixture into an ovenproof dish and top with the cheesy mash. Sprinkle over the remaining cheese.
  • Bake at 180°C for 20 minutes until the topping is golden brown.
Keyword gluten free, vegetarian
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